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.
Makes about 3 dozen small cookies. Adapted from Betty Crocker.
What You'll Need:
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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