Tea Cookies

 

1 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
2 cups flour
dash of salt
dash of baking powder
3/4 cup pecans, finely chopped
confectioners' sugar for dusting

In bowl, beat together butter and confectioners' sugar until smooth and creamy. Add vanilla.

In a separate bowl, blend flour, salt and baking powder. Add flour mixture to butter mixture, blending well. Add chopped nuts and mix.

Refrigerate for about 1 hour. Shape into marble-sized balls. Place on ungreased cookie sheet. Bake at 375 to 400 for 10 to 12 minutes until firm, not brown.

While still warm, roll in confectioners' sugar or dust with sugar. Let cool. Roll again in confectioners' sugar. Makes about 30 cookies.

-From the kitchen of Joyce Striefel of Keedysville