Christmas Cookies - Peppermint Tea Cake

This is a great variation on the usual Russian Tea Cake.  The peppermint adds a great flavor and takes a basic recipe and jazzes it up a bit for Christmas.

Makes 64 cookies.

Ingredients

For the Dough:

1⁄2 cup walnuts, finely ground

1⁄2 cup pecans, finely ground

1⁄2 cup confectioners’ sugar

2 sticks (1 cup) cold unsalted butter, cut in small pieces

1 tsp peppermint extract

2 cups all-purpose flour

For the Coating

Six 5 1⁄2-in.-long red-and-white peppermint candy canes, broken in small pieces

1⁄2 cup confectioners’ sugar

Here’s how:

Heat oven to 350°F.

Have baking sheets lined with parchment.

Make the Dough: Put nuts and confectioners’ sugar in mixing bowl. Mix until combined.

 Add butter and extract; mix until smooth.

Add flour and mix just until blended.

Cut log in 8 equal pieces. Roll each piece into an 8-in. rope. Cut each rope in 8 pieces. Roll into balls.

Place 1 in. apart on ungreased baking sheet.

Bake for 14-20 minutes.

Cool cookies on sheet on a wire rack 5 to 10 minutes.

Make the Coating:

Process candy canes and confectioners’ sugar in food processor until a fine powder.  Pour into a small bowl.

Roll the cookies in the mix.  Let cool another 5 minutes.  Roll in the mix again.

Cool completely.