High Fructose Corn Syrup Free Vegan Russian Tea Cakes

Total time1 hr 4 min

Prep time20 min

Cook time14 min

High Fructose Corn Syrup Free Vegan Russian Tea Cakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

1 cup vegan butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
½ cup powdered sugar, sifted, plus more for rolling
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!