TEA CAKES
2&1/4 cups all purpose flour
1/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cup finely chopped husked hazelnuts, toasted
powdered sugar
Sift flour and salt together.
Using electric mixer, cream butter in large bowl until light.
Gradually add 1/2 cup sugar and beat until fluffy.
Add vanilla.
Mix in dry ingredients in 3 batches.
Mix in hazelnuts.
Refrigerate at least 1 hour or up to 12 hours.
Preheat oven to 400°F. Form dough into 1-inch balls. Space 1 inch apart
on ungreased cookie sheet. Bake until just firm to touch, about 15 minutes.
Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely.
Roll cookies in powdered sugar again. Store in airtight container.
Makes about 3&1/2 dozen.
***I vary the nuts and extract at times...chopped almonds with almond
extract; chopped black walnuts with black walnut extract; chopped pecans with
butter pecan extract. Or use any nut with regular vanilla or French vanilla
extract.
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