The teacakes can be made 2 days ahead. Store at room temperature in an airtight container.
Russian Tea Cakes
Makes 4 dozen
6 ounces pecans, toasted
6 tablespoons granulated sugar
8 ounces (16 tablespoons) soft unsalted butter
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon kosher salt
1/4 cup confectioners’ sugar
Preheat the oven to 325 degrees.
Finely grind the pecans and 2 tablespoons of the granulated sugar in a food processor. In the bowl of an electric mixer with the paddle attachment, cream the butter and the remaining 4 tablespoons of the granulated sugar on medium speed until light and fluffy, about 1 minute. Add the vanilla extract. Mix in the flour, salt and the ground nuts.
Form the dough into 1-inch balls. Place the cookies on the pan, 1 inch apart, on parchment paper lined baking sheets.
Bake until light brown about 20 minutes. Remove them from the oven and while they are hot, sift the confectioners’ sugar over the cookies. Cool to room temperature and serve.