1 cup margarine (I have only ever used margarine in this recipe, not butter, because that's what the original says)
1/2 cup powdered sugar
2-1/4 cups flour
1/4 tsp. salt
1 tsp. almond extract
3/4 cup walnuts, finely chopped (I'm sure this would work with pecans too)
1/2 - 1 cup powdered sugar for coating
Cream margarine, powdered sugar, and almond extract. Add flour, salt, and walnuts, mix until well combined. Chill 1 hour.
The cookies won't expand so they can be pretty close together. Bake for 10 minutes. They won't brown.
Cool completely. Place 1/2 - 1 cup of Powdered sugar in a gallon size resealable bag and add about 6 - 8 cookies at a time.Shake gently until coated with powdered sugar. Repeat until all cookies are coated in powdered sugar.
Serves: approximately 3 dozen
Here's the handy printable - Russian Teacakes