Russian Teacake Cookies a.k.a. Sandies
adapted from Betty Crocker’s Cooky Book
Makes about 36.
1 cup unsalted butter, room temperature
1/2 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup finely chopped toasted almonds
Additional confectioner’s sugar for rolling
Mix butter and sugar in bowl of electric mixer until lightened in color and fluffy, 3 minutes. Mix in vanilla. Stir flour and salt together in a medium bowl. Add flour to butter and mix to combine. Stir in nuts. Chill dough at least 1 hour.
Preheat oven to 400 F. (200 C.) Roll dough in 1 inch balls. Place on parchment lined baking sheets. Bake until firm, but not brown, 10-12 minutes. Remove from oven and cool slightly. Roll in additional confectioner’s sugar. Place on tray and cool completely. Roll in sugar again.