I don't know if you got the recipe for the Russian Tea Cakes but what the recipe I have sounds like what you are looking for...buttery, very tender, rolled in powdered sugar:
Mexican Wedding Rings
(Vary the shapes of these cookies by forming crescents, fingers or balls)
1/2 lb butter, room temp for mixer, cold and cut up for food processor
1/4 cup powdered sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans (4 oz)
Powdered sugar
In a large bowl or food processor fitted with the metal blade, cream butter and powdered sugar until light and fluffy. Add salt, vanilla, flour and pecans; blend. Divide dough into 4 equal portions. Wrap each portion in wax paper. Refrigerate until cold enough to shape. Preheat oven to 325. Remove 1 portion of dough at a time from refrigerator.
Pinch off small pieces of cold dough. With hands, roll each piece into a narrow strip. Press ends together to form a small ring.
or
Pinch off small pieces of cold dough and roll into a ball.
Place on ungreased baking sheets. Bake 15 to 18 minutes. Remove from oven and immediately roll in powdered sugar. Cool on wire racks.
Makes about 48 cookies.
Mexican Wedding Rings
(Vary the shapes of these cookies by forming crescents, fingers or balls)
1/2 lb butter, room temp for mixer, cold and cut up for food processor
1/4 cup powdered sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans (4 oz)
Powdered sugar
In a large bowl or food processor fitted with the metal blade, cream butter and powdered sugar until light and fluffy. Add salt, vanilla, flour and pecans; blend. Divide dough into 4 equal portions. Wrap each portion in wax paper. Refrigerate until cold enough to shape. Preheat oven to 325. Remove 1 portion of dough at a time from refrigerator.
Pinch off small pieces of cold dough. With hands, roll each piece into a narrow strip. Press ends together to form a small ring.
or
Pinch off small pieces of cold dough and roll into a ball.
Place on ungreased baking sheets. Bake 15 to 18 minutes. Remove from oven and immediately roll in powdered sugar. Cool on wire racks.
Makes about 48 cookies.