Chocolate-Filled Russian Tea Cakes

Chocolate-Filled Russian Tea Cakes
By: Pillsbury Holiday Baking

Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 cups flour
¼ teaspoon salt
¾ cup finely chopped nuts
48 (14oz) chocolate stars (or peppermint mini patties or chocolate kisses)

Sugar coating:
1 cup powdered sugar
1 Tablespoon red sugar (sprinkles)
1 Tablespoon green sugar (sprinkles)

Heat oven to 400 degrees. In a large bowl, beat butter, ½ cup powdered sugar, and the vanilla with an electric mixer on medium speed until well mixed. On low speed beat in flour, salt and nuts.

For each cookies, shape scant measuring Tablespoonful dough around chocolate stars to make 1 inch ball; place 2 inches apart on parchment paper covered pans.

Bake 12 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl mix sugar coating ingredients.

Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

About 3 dozen cookies