2 STICKS UNSALTED BUTTER, SOFTENED
3/4 C. POWDERED SUGAR, SIFTED
ADDITIONAL POWDERED SUGAR (FOR ROLLING)
1 TSP. VANILLA
2 C. ALL-PURPOSE FLOUR
1/4 TSP. SALT
3/4 C. ROASTED SALTED CASHEWS, CHOPPED
SUPERFINE SUGAR
IN A MIXER, ON HIGH SPEED, CREAM, POWDERED
SUGAR, AND VANILLA UNTIL FLUFFY.
ADD FLOUR AND SALT, MIXING WELL.
MIX IN NUTS.
WRAP IN PLASTIC WRAP.
CHILL 1 HOUR.
PREHEAT OVEN TO 375ºF.
LINE BAKING SHEET WITH PARCHMENT PAPER.
BETWEEN PALMS, ROLL 1-INCH BALLS.
TOSS IN SUPERFINE SUGAR.
PLACE 2 INCHES APART ON PREPARED SHEET.
BAKE 10-12 MINUTES, UNTIL LIGHTLY GOLDEN
AROUND EDGES.
REMOVE FROM PAN.
COOL ON WIRE COOLING RACKS.
WHEN COOL, ROLL IN POWDERED SUGAR.
YIELD: 48 TEA CAKES