These powdered sugar coated tea cakes are enormously packed with ground hazelnuts, and make a superb complement at tea time!
1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting
Preheat oven to 325 degrees F (165 degrees C).
In a big bowl, jointly cream the butter, 1/4 cup icing sugar, and vanilla until soft and light. Include the flour, salt, and ground hazelnuts; stir together until well mixed. Chill dough for almost 1 hour, and then drop onto oily cookie trays in curved teaspoons.
Bake in already heated oven for half hour. Let it cool for 10 minutes, and then roll in icing sugar. Let it set completely on a wire rack, then roll in icing sugar once again before you serve.