Russian tea cookies

Ingredients for Russian Tea Cakes:

1 ¼ cups all-purpose flour
1 cup whole wheat flour (use all-purpose if you don’t have wheat). *measured correctly
2 sticks unsalted butter (1/2 pound butter or 16 tbsp) at room temperature
1 cup walnuts, coarsely chopped
½ cup confectioners (powdered) sugar, plus more for rolling cookies
1 tsp vanilla
¼ tsp salt

How to make Russian Tea Cakes:

Preheat the oven to 400°F.
1. In a large bowl, cream 2 sticks of butter, 1/2 cup of powdered sugar and 1 tsp of vanilla, until smooth.

2. Gradually mix in the 1 1/4 cup of all-purpose flour, 1 cup of whole wheat flour and 1/4 tsp salt.

3. Use a spoon to mix in 1 cup of walnuts until well distributed.

4. Shape the dough into 1-inch balls and place them on a clean baking sheet 2 inches apart. Bake 10 to 12 minutes, or until the edges are very lightly browned.

5. Fill a bowl with powdered sugar and Roll the balls in it while they are still warm.

6. Once cookies are at room temperature, roll them in powdered sugar again to get perfect little snowballs.

Cookies may be stored up to 1 week in an airtight container. Serve with Tea. Duh.