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Title: Russian Tea Cakes

1 C margarine
1/4 C granulated sugar
2 t vanilla extract
2 C all purpose flour
2 C raw pecans, finely chopped
2 C confectioners' sugar, sifted

Preheat the oven to 300° F. Line 3 cookie sheets with parchment paper

Cream the margarine, granulated sugar, and vanilla until light and fluffy, 1-2 minutes. Add the flour and mix until thoroughly combined. Add the chopped nuts and mix until well blended, about 30 seconds.

Measure out generously rounded teaspoonfuls of dough and roll them into balls. Place the balls about 1 inch apart on the cookie sheet. Bake until they just begin to turn golden, about 30 minutes.

Roll the cookies in confectioners' sugar while they are still warm. Serve when cooled.

From Joy of Vegan Baking
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