Russian Tea Cookies (A.K.A. Mexican Wedding Cookies)
1 c. butter
½ c. powdered sugar
1 1/2 tsp. vanilla (can use almond extract if not making nut free)
2 ¼ c. all purpose flour
¼ tsp. salt
1 c. powdered sugar (for rolling)
1 cup chopped almonds or walnuts (if not going nut free)
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In the bowl of a mixer fitted with the paddle attachment combine margarine, powdered sugar and vanilla until thoroughly combined. Stir in flour, salt and nuts (if not going nut free) until dough comes together into a pliable ball.
Shape dough into one inch balls and place onto prepared baking sheets. Bake 10-12 minutes or until lightly browned. While the cookies are still warm but cool enough to handle, roll in powdered sugar. Cool completely and roll in sugar again.