Russian Tea Cakes
We can’t believe Christmas is only five days away! This weekend might get a little crazy with last minute shopping, wrapping and putting the final touches on your holiday delights. By now we hope you’re still in the holiday baking mood (it’s a joyous place to be) and ready to make a few last batches of scrumptious treats! Channel your seasonal spirit and try this traditional holiday recipe perfect for gifting and giving: Russian Tea Cakes from the Watkins Cookbook.

Ingredients
1 cup/250 mL butter, softened
1/2 cup/125 mL powdered sugar
1 tsp/5 mL Watkins Pure Vanilla Extract
1 tsp/5 mL Watkins Rum or Butter Pecan Extract
2 cups/500 mL sifted all-purpose flour
1 cup/250 mL finely-chopped walnuts, almonds or pecans
2 tbsp/30 mL half-and-half
Additional powdered sugar
Watkins Cinnamon
Directions
Beat butter, sugar and vanilla until light and fluffy. Stir in flour, walnuts and half-and-half; beat until smooth.
Shape into 1-inch/25-mm balls and place on ungreased baking sheet. Bake at 400°F/200°C for 12 minutes or until set (but not brown).
Cool slightly, roll in powdered sugar and set on wire rack to cool. Mix additional powdered sugar, and cinnamon to taste; roll balls again in cinnamon/sugar mixture. Store in well-sealed containers.