russian tea cakes

Ingredients

• 1 cup (8 ounces or 225 grams) butter, room temperature
• 2 cups (240 grams) powdered sugar
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (250 grams) all purpose flour
• 1 cup (about 110 grams) 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)

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