Russian Teacakes

2/3 cups toasted nuts (hazelnuts, pecans, walnuts are all good choices - I used walnuts this time)
2 cups of flour, divided
1 cup of unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

1 cup confectioners' sugar to roll baked cookies in

Preheat oven to 350 F.  Line 2 baking sheets with parchment.

Toast the nuts in a dry skillet on top of the stove over low heat, stirring frequently.  (This should take about 5 - 8 minutes.)  Cool.

Place cooled, toasted nuts and 2 tablespoons of the flour in a food processor, and finely chop the nuts, being careful not to over-process the nuts to a paste.  Set aside.

In bowl of mixer, cream the butter and sugar until light and fluffy, about 1 - 2 minutes.  Beat in vanilla.  Add remaining flour and salt, and beat until well-combined.  Stir in nuts.  Cover and refrigerate dough for about 1 hour or until dough is firm.

Form the dough into walnut-sized balls, and place them 2 inches apart on prepared baking sheets.Bake 12 - 15 minutes, until the edges of the cookies start to turn golden.  Remove from oven and place on cooling rack for about 3 minutes.

In a large bowl, sift remaining powdered sugar.  Roll warm cookies in powdered sugar until well-covered.

Store in an airtight container.

Makes about 3 dozen cookies.