Russian Lepeshki (Russian Wedding Cake)

1 cup butter
1/2 cup powdered sugar
1/2 tsp salt
1/2 tsp vanilla
2 cups pastry flour (cake flour), sifted twice (I don't actually do this because I'm lazy)

Cream the butter, sugar and salt. Then add vanilla, mixing well. Work in the pastry flour adding a little bit at a time and working well after each addition. Chill the dough. Roll into balls or bullet shapes, flatten a little and arrange on a greased cookie sheet. Bake in 325 degree oven for 18-20 minutes, or until browned. While still warm roll or sprinkle with more powdered sugar. (I'll coat them a second time after they have cooled)

I will roll my dough into two tubes and chill them. When they are hard, I'll pull them out of the fridge and slice them (you can play with how thick or thin you like them). It makes it super easy to bake and I think you can get more cookies out of the batch if you do it that way. I think I had two tubes about an inch in diameter, not even 12 inches long-it was maybe 8-9 inches long.

Enjoy!

Recipe from Jan Dougherty