Vegan Russian Tea Cakes
Delightful vegan cookies that melt in your mouth, dusted in powdered sugar, perfect for the holiday season.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
- Diet: Vegan
Ingredients
Scale
- 1 cup vegan butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (e.g., walnuts or pecans)
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the vegan butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually stir in the flour, chopped nuts, and salt until fully combined.
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until the bottoms are lightly golden.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 2g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://pinrecipezbylinaa.com/plant-based-russian-tea-cakes/