Russian Tea Cakes

      I've always loved these little confections (alternatively known as Mexican wedding cookies, butterballs, or snowball cookies), and I recently found a recipe for them in a cookbook.  They're remarkably easy to make.

• 1 cup butter
• 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans
• Additional powdered sugar

     Cream butter in a large mixing bowl; gradually add 1/2 cup sugar, beating until light and fluffy.  Stir in vanilla.

     Combine flour, salt, and pecans; gradually add to creamed mixture, blending well.  Chill until firm

     Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.  Bake at 400 degrees F.  for 12 to 15 minutes, or until edges are lightly browned.  Allow them to cool slightly, and roll them in powdered sugar while they're still warm.  If desired, after doing so, let them cool completely, and then roll them in powdered sugar again.