Russian Tea Cakes

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– 1 cup pecans – 1 cup flour – a pinch of salt – 1/2 cup butter – 1/4 cup powdered sugar – 1 teaspoon vanilla

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Toast pecans in a dry pan over medium heat until they start to smell nutty.

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Stir together pecans, flour, and salt. Cream butter and sugar. Add Vanilla. Mix in flour mixture. Chill.

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Form into dough balls. Bake for 15 minutes.

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Roll cookies immediately in powdered sugar and again once they have cooled.

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Swipe up for the full recipe Russian Tea Cakes

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