Wheat Free Vegan Russian Tea Cakes

Total time1 hr 4 min

Prep time20 min

Cook time14 min

4.7

(14)

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Ingredients

24 servings

1 cup vegan butter, softened
½ cup powdered sugar, sifted, plus more for rolling
1 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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.

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