Russian Tea Cakes with Cocoa Nibs - Jamie Geller

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Russian Tea Cakes with Cocoa Nibs

Prep Time 45

Cook Time 12

Total Time 57

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Servings

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.