Russian Tea Balls

1 c (2 sticks) unsalted butter,

-softened 2 1/4 c All-purpose flour

1/2 ts Salt

2 c Sifted confectioner's sugar

3/4 c (3 ounces) chopped walnuts

1 t Vanilla extract

1. Position rack in center of the oven and preheat to

375 degrees F.

2. In a large bowl combine the butter with 1/2 cup of

the confectioner's sugar; beat with an electric mixer until fluffy, about 1 minute. With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough. 3. Using about 2 teaspoons of dough for each cookie,

shape half the dough by rolling between hands. Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom. 4. Meanwhile, sift 1/2 cup of the remaining

confectioner's sugar into a 13 by-9-inch pan. As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat. 5. Repeat with the remaining cookie dough, using a

cool baking sheet to bake them and the remaining 3/4 cup confectioner's sugar, divided as before, to coat. Makes 4 to 5 dozen