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Russian Tea Cakes
Bill Yosses
of Citarella 
Makes 2 to 3 dozen.
(Pictured, bottom)
8 ounces (2 sticks) unsalted butter
1/2 cup confectioners' sugar plus extra for rolling
2 cups all-purpose flour
2 cups shelled, chopped nuts (suggested: 1/2 cup each of pecans, walnuts, almonds, and hazelnuts)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons ground cardamom
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Beat butter and confectioners' sugar in the bowl of a mixer fitted with the paddle attachment at medium speed until it's smooth. Add the flour, nuts, vanilla extract, salt, and cardamom and continue mixing until a smooth paste forms. (The dough will keep in the refrigerator for 2 weeks.)
Form dough into 3/4-inch balls and place on cookie sheets. Bake for 6 minutes or until edges brown.
While the cookies are still hot from the oven, roll them in a dish of confectioners' sugar. Cool on a rack. Wrap well with plastic, and place in an airtight container.
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