Low Sugar Vegan Russian Tea Cakes

Total time1 hr 4 min

Prep time20 min

Cook time14 min

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Ingredients

24 servings

1 cup vegan butter, softened
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
See all
½ cup powdered sugar, sifted, plus more for rolling
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
1 cup walnuts, finely chopped

For rolling

1 cup powdered sugar, for rolling
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Beat the softened vegan butter and 1/2 cup sifted powdered sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and beat for 30 seconds more.

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