Title: Russian Tea Cakes
Categories: Dessert Russian
Yield: 36 Servings

1	c	Margarine, softened
1/4	c	Confectioner's Sugar
1	ts	Vanilla Extract
2	c	Flour
1/2	c	Pecans, chopped and toasted
		Confectioners' Sugar

Cream the margarine, sugar and vanilla together until light and fluffy. Mix in the flour and pecans. Chill for 2 hours.

P:inch off small pieces of dough and roll into 1-inch balls. Place on an ungreased baking sheet.

Bake in a 375-degree oven until very lightly brown, 10 to 12 minutes.

Cool on a wire rack. Roll in confectioners' sugar before serving. Store in an airtight container.

Makes 36

One Cake = Calories: 74 Carbohydrates: 6 Protein: 1 Fat: 6 Sodium: 59 Potassium: 19 Cholesterol: 0

Exchange Value: 1/2 Bread Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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