russian tea cakes

INGREDIENTS

• 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)