RUSSIAN TEA CAKES

Mix together thoroughly:    2 cups soft butter

                                            1 cup sifted confectioners' sugar

                                            2 tsp vanilla

Sift together and stir in      4 1/2 cups sifted Flour

                                           ½ tsp. Salt

Mix in                                     1 1/2 cups chopped pecans

Chill dough. Roll into 1" balls. Place 2" apart on an ungreased baking sheet.

Bake until set not brown. While still warm, roll in confectioners' sugar. Cool.

Roll in sugar again.

Bake at 400 for 10 to 12 minutes.

This recipe is in the 1950 Betty Crocker Cookbook.

Betty Vaughan used this recipe.She always made the balls good sized so that they were more than a mouth full.