(AKA Pecan Sand Tarts AKA Russian Tea Cakes)

My boyfriend just can't refuse anything containing walnuts, pecans, cashews, almonds (you get the idea...). I can't really stand them, but we're definitely on the same page when it comes to these perfectly buttery, powdery cookies.

These cookies have many names. To me, they're Mexican wedding cookies or sand tarts. My mom would make these in the winter and I was pretty sure Chris would appreciate coming home to a plate full of these. I wasn't really in the cookie-making mood, so I put the idea off for a few days. After making them, I felt silly for waiting so long. They are so effortless and take such a short amount of time to prepare. In fact, you might get the urge to make a few batches.

Not only are they easy to make, but they are seriously addicting. A bite into one of these powdery beauties reminds me of butter pecan ice cream. It's creamy with chunks of pecan and a buttery cookie brings it all together. Really though, there's no way I could describe the taste.

I love that they look so rustic. Each cookie is hand-shaped, baked, rolled in powdered sugar, cooled and rolled in powdered sugar once more. Shape these in circles, balls or crescents; just make them small because they're delicate little devils. Enjoy! You probably have all of these ingredients in your kitchen, so get to it.

INGREDIENTS

• 6 oz Pecan Pieces
• 6 Tablespoons vegan Sugar
• 2 sticks vegan Margarine, at room temp
• 1/2 Teaspoon Vanilla Extract
• 2 Cups Flour
• 1/2 Teaspoon Salt
• Powdered Sugar, for rolling

Makes 20 cookies

DIRECTIONS

1. Preheat oven to 325 F
2. Mix flour and salt (no need to sift), set aside
3. In another bowl, combine sugar 4 Tablespoons sugar and vegan margarine. (until fluffy)
4. Mix 2 Tablespoons sugar and pecans, set aside
5. Add-in vanilla, flour/salt mix and nut mix.
6. Mix for 1 minute.
7. Make 1 " circles, balls, crescents (all about 1 Tablespoon of dough) and place them on a cookie sheet
8. Bake for 10-11 minutes. (parchment paper makes things fool-proof)
9. Individually move each cookie from the cookie sheet into a bowl of powdered sugar. Once it's completely coated, carefully transfer it to a cooling rack. Do this to all cookies. Once all cookies have cooled, roll each one in powdered sugar once more.

These can store up to 5 days in a sealed container. No need to refridgerate, unless you live in extremely warm climate.