Too Many Cooks received a call inquiring about a misplaced Dorothy Dean recipe for Russian Tea Cakes.
Teddy Pulley, a home cook and baker in Spokane Valley, said she had been making them for some 50 years. So Too Many Cooks thought others might be interested in the favorite recipe, too.
Here it is, just in time for holiday cookie baking:
Russian Tea Cakes
(Mexican Wedding Cakes)
1 cup soft butter
1/2 cup powdered sugar, plus more for rolling
2 teaspoons vanilla
2 cups flour
1 cup chopped walnuts, pecans or blanched almonds
Cream butter, sugar and vanilla. Stir in flour and nuts. Blend thoroughly. Chill dough several hours. Shape into 1-inch balls, mounds or crescents. Place on ungreased cookie sheet. Bake at 325 degrees for about 20 minutes. Roll in powdered sugar while warm; cool on rack.
Yield: about 4 dozen cookies.