Vegan Russian Tea Christmas Cookies Egg Free

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Prep Time
18 mins
Cook Time
12 mins
Total Time
30 mins
 
This classic and easy to make cookie recipe is made with simple ingredients and has a soft and buttery texture with a bit of crunch from the pecans.
Ingredients
  • 1 cup vegan butter room temperature
  • ½ cup powdered sugar plus more for dusting
  • 2 tsp pure vanilla extract
  • ½ tsp finely ground salt
  • 2 ¼ cups all-purpose flour use all-purpose gluten-free flour if desired
  • ¾ cup chopped pecans

Instructions
  1. Preheat oven to 400°F (204°C)
  2. In a large mixing bowl, beat the 1 cup room temperature butter and ½ cup sugar until light and fluffy.
  3. Add the 2 tsp vanilla extract and ½ tsp salt and beat until combined.
  4. Remove the bowl from the mixer and with a wooden spoon, fold the 2 ¼ cups of all-purpose flour until combined.
  5. 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.
  6. Place evenly, spaced a ½ inch apart, on a cookie sheet and bake for approximately 12 minutes, or until firm to the touch.
  7. Cool completely on a wire rack and then roll in powdered sugar.
Recipe Notes
  • NUTRITIONAL DISCLAIMER
  • Store in an air-tight container for up to 5 days.
  • Freeze in an freezer safe container for up to 3 months.
Nutrition Facts
Vegan Russian Tea Cakes
Amount Per Serving (1 cookie)
Calories 132Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 110mg5%
Potassium 29mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 360IU7%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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