Vegan Russian Tea Cakes Food

VEGAN RUSSIAN TEA CAKES

Steps:

• Preheat oven to 400°F (204°C)
• In a large mixing bowl, beat the 1 cup room temperature butter and ½ cup sugar until light and fluffy.
• Add the 2 tsp vanilla extract and ½ tsp salt and beat until combined.
• Remove the bowl from the mixer and with a wooden spoon, fold the 2 ¼ cups of all-purpose flour until combined.
• Fold in the ¾ cup chopped pecans into the cookie dough until evenly combined and scoop out liberal tablespoons of cookie dough and roll into balls.
• Place evenly, spaced a ½ inch apart, on a cookie sheet and bake for approximately 12 minutes, or until firm to the touch.
• Cool completely on a wire rack and then roll in powdered sugar.

RUSSIAN TEA CAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

BEST RUSSIAN TEA CAKES EVER

Steps:

• Cream the butter and sugar.
• Add vanilla.
• Mix flour and salt together and add.
• Chill the dough for about 10 minutes.
• Roll into 1 inch balls, place on uncreased cookie sheet.
• Bake until set, but not brown in 350 deg. for10-12 minutes.
• While still warm, roll in confectioner's sugar.
• Once cool, roll in sugar again. Then eat!

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400 degrees F.
• Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
• Stir in flour and salt.
• Stir in nuts.
• Shape dough into 1-inch balls.
• Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 9 minutes or until set but not brown.
• Immediately remove from cookie sheet; roll in powdered sugar.
• Cool completely on wire rack.
• Roll in powdered sugar again.

RUSSIAN TEA CAKES

Steps:

• Preheat oven to 350 degrees.
• In medium bowl, cream butter and vanilla until smooth.
• Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
• Mix in chopped walnuts.
• Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
• Bake for 12 minutes.
• Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.

BUTTERY RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix margarine, 1/2 C powdered sugar, and the vanilla.
• Stir in flour, salt, and nuts.
• Shape dough into 1-inch balls.
• Place on ungreased cookie sheet.
• Bake until set, but not brown, 8 to 9 minutes.
• Roll in powdered sugar while warm; cool.
• Roll in powdered sugar again.