Russian Tea Cake Cookies

Ingredients 1 cup (2 sticks) unsalted butter 2 tsp. vanilla extract 1/3 cup sifted powdered sugar 2 tsp. water 2 cups sifted all-purpose flour 1/4 tsp. salt 1 cup finely chopped pecans 1 to 2 cups powdered sugar - for dusting and rolling balls Instructions Preheat oven to 325 F degrees. In a large mixing bowl, cream butter, vanilla, and powdered sugar. Cream the mixture until light and fluffy. Blend in water. Gradually add in and combine the flour and salt, and beat until well blended. Add the pecans. If the cookie dough is too soft, we recommend chilling the dough for at least 15 to 20 minutes, until firm Shape into 1-inch balls. Or you can use a small ice cream scoop. Roll into powdered sugar. Place balls at least 1-inch apart onto a non-stick cookie sheet. Bake for 15 to 18 minutes, or until firm to the touch. While cookies are warm, roll into powdered sugar. Cool on wire racks for a few minutes. Then roll again (the second time) into powdered sugar.