It’s Pi Approximation day! What’s that, you say? Think back to your math class…remember that old Greek guy Archimedes? He’s the one whose famous approximation of Pi (Π) was 22/7, not 3.14 (that Pi day is March 14).

But since we’re food lovers here at Foodista and not mathematicians (unless you count our brilliant engineers, Colin and Jesse) we thought we’d change it up a bit and make it PIE day!

Sorry, Archimedes, but I think it’s still a win-win for us all!

Search Foodista for all kinds of pies, sweet and savory!

Possibly Related Posts:

• The Importance of Pie Crust
• Remedies for Your Butternut Squash Addiction
• Eating Local in the Northwest
• 10 Fall Dishes We Cant Wait For
• Woodstock Granola

I can always tell the holidays are right around the corner because I get the urge to bake. One of my favorite (and easy!) cookie recipes is Russian tea cookies, also known as Russian tea cakes. They are light, buttery and full of nutty goodness. Did I mention they’re easy to make? Stash that in your holiday menu planner!

Russian Tea Cookies

1 cup butter or margarine, softened
1 cup all-purpose flour
1 cup powdered sugar, divided use
1 tablespoon water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup finely chopped pecans

In a large bowl cream the butter and flour until well combined. Stir in half the powdered sugar, water and vanilla; mix well. Stir in flour, then the nuts. Cover and refrigerate for one hour.

After the dough has chilled, preheat oven to 325°F.

Shape dough into 1-inch balls and place 1 inch apart on an ungreased baking sheet. Bake 18 to 20 minutes or until slightly brown. Let cool.

Roll cookies in remaining powdered sugar, coating evenly.

Makes 36 cookies.

Possibly Related Posts:

• The Importance of Pie Crust
• Remedies for Your Butternut Squash Addiction
• Eating Local in the Northwest
• 10 Fall Dishes We Cant Wait For
• Woodstock Granola