Cinnamon Dusted Pecan
Russian Tea Cakes

An Old Classic with a Little Twist

Cinnamon Dusted Pecan Russian Tea Cakes (enough adjectives you think?) are one version of the classic Russian tea cake, a cookie most popular at Christmas.

This recipe includes two of my own personal loves: cinnamon and pecans.

I have a huge attachment to cinnamon and firmly believe the delightful spice can be used to makes many things better - oatmeal, baked goods, and toast for example. And being a Georgia girl at heart (relocated but you can't change those Southern roots!), pecans are my nut of choice.

Cinnamon-Dusted Pecan Russian Tea Cakes Recipe

Makes about 3 dozen small cookies. Adapted from Betty Crocker.

What You'll Need:

• 1 cup (2 sticks) butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/2 cup pecans, finely chopped
• 1 tsp cinnamon

Directions:

1. Preheat oven to 400 degrees.


2. Cream together softened butter, 1/2 cup powdered sugar, and vanilla. Mix in flour. Stir in pecans.


3. Form dough into balls approximately 1 inch in diameter and place on a cookie sheet.


4. Bake for 10-12 minutes. Transfer to wire rack to cool.


5. In a bowl, combine 1/2 cup powdered sugar and 1 tsp cinnamon. Roll cookies in mixture until well coated.

Even though they're called "cakes," these bite-sized morsels are actually cookies. Each dainty treat is a mouthful of sweet amazingness.

Russian tea cakes have crunch without being hard. They keep really well in a closed container. And of course they go well with tea!

Mmmmm...the dough is perfectly edible in its own right!

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