Tomorrow's Baked Good

Russian Tea Cakes, from One Smart Cookie, by Julie van Rosendaal

3/4 cup ground pecans

1 1/2 cups flour

1/4 cup cornstarch

1/4 teaspoon salt

1/3 cup softened butter

Canola oil

3/4 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Powdered sugar

I also used rainbow crystals colored sugar

The recipe called for 1 tablespoon of canola oil, but the mixture was too crumbly, so I added more oil as I went along.

These are also called Mexican Wedding Cakes.

I got the rainbow crystals colored sugar at Cash & Carry

I used a tiny amount of cinnamon extract in addition to vanilla extract.

The call numbers for this recipe book are TX772.R658 in the Library of Congress classification and 641.8’654 in Dewey.