Vegan Russian Tea Cakes Recipe

Name: Vegan Russian Tea Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: Eastern European,American
Ingredients: 1 cup confectioners' sugar; 1 1/2 teaspoons vanilla extract; 1 cup non-dairy margarine, such as Earth Balance, chilled, or coconut oil, chilled, plus 1/2 teaspoon salt; 2 1/2 cups all-purpose flour; 1 cup almonds, roasted or raw, finely chopped; 1 cup confectioners' sugar, for rolling

Russian Tea Cakes, also known as Mexican Wedding Cookies, are a traditional holiday favorite.

⭐ 4.2 (23 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 24 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Eastern European American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat oven to 350 F.
Cream confectioner's sugar, vanilla extract, and margarine or coconut oil in a large bowl until creamy.
Mix in chopped almonds, then gradually add flour until a crumbly but formable dough is achieved.
Shape dough into 1.5-inch balls or desired forms, then place on an ungreased cookie sheet.
Bake for about 12 minutes until edges are lightly golden, then cool on the sheet for 15 minutes.
Roll the still warm cookies generously in confectioner's sugar until well coated.
Cool on a wire rack for 20 additional minutes before serving.

Nutritional Info (per serving)

Calories: 122 kcal

Carbohydrate: 20 g

Cholesterol: 0 mg

Fiber: 1 g

Protein: 3 g

Saturated Fat: 0 g

Sodium: 29 mg

Sugar: 9 g

Fat: 4 g

Unsaturated Fat: 0 g