russian tea cakes.

this recipe is from smitten kitchen. they're absolutely delicious. nutty and buttery and especially good with coffee.

russian tea cakes:

1 cup butter, room temperature

2 cups powdered sugar

2 tsp vanilla extract

2 cups flour

1 cup pecans, hazelnuts, or other nuts, toasted and finely ground (i used pecans)

1/8 tsp cinnamon

using electric mixer, beat butter in large bowl until light and fluffy. add 1/2 cup powdered sugar and vanilla; beat until well blended. beat in flour, then nuts. divide dough in half; form each half into a ball. wrap separately in plastic and chill until cold, about 30 minutes.

preheat oven to 350. whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend, set aside.

roll chilled dough by 2 teaspoonfuls between palms into balls. arrange on baking sheet, spacing 1/2 inch apart. bake until golden brown on bottom and just pale golden on top, about 18 minutes. cool cookies 5 minutes on backing sheet. gently toss warm cookies in cinnamon sugar to coat completely. transfer to rack and cool completely.