Grandmom called these cookies "Crescents" when she rolled them in a crescent shape and then coated them with powedered sugar. Others call the Russian Tea Cakes, Mexican Wedding Cakes or "Those Little White Ones". Whatever you call them, they are delicious!
Mexican Wedding Cakes
1 cup butter
2 teaspoons vanilla
1/2 teaspoon salt
2 cups finely chopped or ground pecans (walnuts can also be used)
1/3 cup granulated sugar
2 cups all purpose flour
1 tablespoon water
Preheat oven to 325 degrees.
Cream butter, sugar, vanilla and water until light.
Blend in flour, salt and nuts. Using the lowest speed of the mixer, blend until well mixed.
Using about 1 teaspoon dough, shape into a ball (or use a cookie scoop.)
Place on ungreased cookie sheet. These can be spaced closely, as they do not spread much. (I fit 70 on a half sheet pan.) Bake at 325 degrees for 15-20 minutes. When cool, roll in confectioner's sugar.