Russian Tea Cakes

Recipe:

• 2/3 cup toasted nuts (pecans, walnuts, hazelnuts)
  
• 1 cup unsalted butter, room temperature
  
• 1/4 cup confectioners sugar
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• Topping: 1 cup confectioners sugar, sifted

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
   
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
   
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
   
4. Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
   
5. Once cooled, roll cookies in confectioners sugar.