Swedish Tea Cakes (p.139 in the VV5th Ward cookbook)
1/2 cup powdered sugar
1 cup butter (2 cubes)
2 tsp. vanilla
1/4 tsp. salt
2 cups flour
1/2 cup finely chopped nuts (almonds or pecans)
extra powdered sugar
Beat 1/2 cup powdered sugar, butter, vanilla, and salt together until light and fluffy. Stir flour into mixture. Then add nuts to mixture and mix just until dough holds together. Shape into 1-inch balls and place one inch apart on ungreased cookie sheet. Bake at 325 degrees F for 15-20 minutes or until cookies are set, not brown. Immediately remove cookies from cookie sheet, cool slightly, then roll into extra powdered sugar. Cool completely, then roll again in powdered sugar. Makes about 3 dozen.
(Note from cook: The cookies may be starting to brown on the bottom-this is fine-you just want them to hold their shape and not squish before taking them out of the oven.)
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