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russian tea cakes
- 1 cup (2 sticks or 8 ounces) butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, hazelnuts or other nuts, toasted and finely ground (if using hazelnuts, wrap in a dishtowel while still warm and roll about until most of the brown skins come off)
- 1/8 teaspoon ground cinnamon (optional)
Directions:View on Smitten Kitchen
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