Russian Tea Cakes
Preheat oven to 177°C and place rack in center of oven.
Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor.
Process until they are finely ground (but not a paste).
In a bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts.
Cover and refrigerate the dough for about one hour or until firm.
Preheat oven to 175°C. Line two baking sheets with parchment paper.
Form the chilled dough into 2.5 cm balls and place them 5 cm apart on the prepared baking sheets.
Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, place the 1 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool.
Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing.