Title: Russian tea cakes
 Categories: Cookies
      Yield: 30 servings
 
      1 c  Butter/margarine (2 sticks)
    1/2 c  Sifted powdered sugar
      1 t  Vanilla
      1 t  Almond extract
  2 1/4 c  Sifted flour
    1/2 t  Salt
    3/4 c  Finely chopped nuts
 
  Mix butter, sugar, vanilla and almond extract together thoroughly.
  Sift flour and salt together.  Blend all ingredience together. Mix in
  nuts. Chill dough.  Roll into 1 inch balls. Place on ungreased cookie
  sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT
  BROWN. Roll in powdered sugar while still warm. Roll once more after
  cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST
  TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN).