Pumpkin Spice and Everything Nice

While I still have one blueberry recipe left up my sleeve, I figured it was time for a little change of pace, or change of ingredient in this case. As January draws to an end, we are once month closer to the end of winter and therefore the end of pumpkin spice everything, at least until next year. Trader Joe's is the absolute king of pumpkin spice. Starting in late September every year, they begin to stock their shelves with pumpkin spice flavored granola, pumpkin spice chai lattes, pumpkin spiced pumpkin seeds, and honestly anything you can think of probably comes in pumpkin spice flavor around this season at TJ's. While we are already two months into winter, I realized I hadn't made anything in that category this year. So for my last and final call on MOD (inpatient ward month) I figured it was the perfect time to whip out the spice and make something nice. 

Russian (or not so Russian) Tea Cakes

The start of my baking hobby began over a decade ago in elementary school. One of my most memorable experiences was baking endless batches of Christmas cookies with my lovely friend Sarah: anywhere from sugar cookies, to peanut butter surprises, to Russian tea cakes, and harlequin dippers, but the crowd favorite was by far the Russian tea cakes. As to how they got their name, it truly beats me, since I don't think they are even from Russia. Also known as Mexican wedding cakes and snowball cookies, these powdered sugar covered melt-in-your-mouth delights are a wonderful accompaniment to a cup of tea and are the perfect holiday cookies to share. But beware, these butter laden babies are not for the faint of heart.