Russian Tea Cakes with Cocoa Nibs
Servings
48 Servings
Ingredients
- 1 cup vegan butter
- ½ cup confectioners sugar plus more for rolling
- 1 teaspoon vanilla
- 2¼ cup flour
- dash salt
- ¾ cup chopped nuts and/ or cocoa nibs
Instructions
- Heat oven to 400°F. Cream vegan butter, sugar and vanilla
- Add flour and a dash of salt and nuts and/or nibs, combine well.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Baked 10 to 12 minutes or until set, not brown. Remove, cool slightly. Roll warm cookies in powdered sugar, cool and roll again.
You can do it either way, if using a mixer it is easier and then you can add the flour and just let it go a few seconds until the flour is mixed in.
Should the margarine and sugar be creamed by electric mixer or by hand. If by mixer, should flour be added while using mixer?
I am really not as familiar with spelt flour, but I think it would.
Do you think this recipe would work if I substituted spelt flour?
Yes, there is no eggs in this recipe, but part of their appeal is their flaky texture and I am not sure how it would come out with oil instead of margarine. If you want to try it, I might suggest using 1/2 oil and 1/2 margarine.
So glad, you will love these. I actually haven’t made them in a while and now I have a craving.
this works without an egg? can i use 1 cup of oil instead?
Eeeek!!! It’s vegan and I don’t even have to substitute anything! Thank you so much for sharing this! 🙂
they look so fancy but sound so simple! i have to try these