Vegan Russian Tea Cakes
These vegan Russian tea cakes are a delightful combination of flaky cookie texture and rich, nutty flavor, providing a guilt-free indulgence for everyone.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegan
Ingredients
Scale
- 1 cup unsalted vegan butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (such as walnuts or pecans)
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the vegan butter and 1/2 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour, chopped nuts, and salt to the butter mixture; mix until a dough forms.
- Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the bottoms are lightly golden.
- Remove from the oven and let the cookies cool slightly, then roll them in powdered sugar while still warm.
- Dust with more powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/vegan-russian-tea-cakes-recipe/