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–+ servings
Vegan Russian Tea Cakes

Vegan Russian Tea Cakes

Delightful Vegan Russian Tea Cakes, dusted in powdered sugar, offer a rich and tender melt-in-your-mouth experience.
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Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 59 minutes
Servings: 24 cookies
Course: DESSERTS & TREATS
Cuisine: Russian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Vegan Butter softened
  • ½ cup Powdered Sugar for mixing
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • ½ teaspoon Salt
  • 1 cup Finely Chopped Pecans or Walnuts
For Coating
  • ½ cup Powdered Sugar for rolling and dusting

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. Cream the vegan butter and ½ cup powdered sugar in a large bowl until light and fluffy, about 2–3 minutes.
  3. Mix in the vanilla extract until well combined. Then, add the flour and salt, stirring until just combined.
  4. Fold in the finely chopped nuts until distributed evenly. Chill the dough for 30 minutes.
  5. Roll the chilled dough into 1-inch balls and space them 1 inch apart on the prepared baking sheet.
  6. Bake in the preheated oven for 12–14 minutes, or until the bottoms are lightly golden.
  7. Cool the cookies on the baking sheet for 5 minutes. Roll them in powdered sugar while warm.
  8. Roll them in powdered sugar again once completely cooled.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 70mgPotassium: 20mgSugar: 6gCalcium: 10mg

Notes

Ensure your vegan butter is softened for easier creaming. Mix just until combined to avoid dense cookies. Chill the dough and monitor baking time closely.

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