So this weekend I started off with a bang by making one of my favorite cookies, the Russian Tea Cake. It's a perfect, tiny, walnutty shortbread cookie rolled in powdered sugar. The key is to make the cookies small enough that they are literally one-bite sized. They are so crumbly, that anything larger is just a mess. I usually use a mechanical scooper that's about 1 1/2-2 inches in diameter. It just makes life so much easier. Something along these lines.
These cookies barely expand, so you can place them very close together, and, if you have a gigantimous cookie sheet like I just happened to have, end up fitting an entire double batch on one sheet, as seen below.

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. You can roll in sugar a second time if they're looking kind of sad and sugarless. For me, once is enough. Twice just ends with someone accidentally inhaling sugar off the cookie and choking on it.
