Russian Tea Cakes

Directions

1. 1
   Cream the butter in a large mixing bowl.
2. 2
   Gradually add 1/2 cup sugar, beating until light and fluffy.
3. 3
   Stir in vanilla. Combine flour, salt and pecans; gradually add to creamed mixture, blending well.
4. 4
   Chill until firm.
5. 5
   Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
6. 6
   Bake at 400° for 12 to 15 minutes, or until edges are lightly browned.
7. 7
   Roll in additional powdered sugar while warm.
8. 8
   Cool on wire racks.
9. 9
   Roll again in powdered sugar.
10. 10
    Yields about 4 dozen.