Dairy-Free Russian Tea Cakes (Snowball Cookies)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Powdered Sugar
• 1 cup Coconut Oil
• 1 tsp Vanilla Extract
• 1 pinch Pinch of Salt
• 0.5 cup Chopped Walnuts (optional)
• 0.5 cup More Powdered Sugar (for dusting)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1 cup of Coconut Oil and 1 cup of Powdered Sugar. Beat them together with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
3. 3Stir in the 1 tsp of Vanilla Extract and the 1 pinch of Salt until well combined.
4. 4Gradually add the 2 cups of All-Purpose Flour to the bowl, mixing on low speed until just combined and no dry streaks of flour remain. If you are using them, gently fold in the 0.5 cup of Chopped Walnuts until evenly distributed.
5. 5Take small portions of the dough and roll them between your palms to form 2.54 cm (2.5 cm) balls. Place these dough balls about 2.54 cm apart on an ungreased baking sheet.
6. 6Bake the cookies in the preheated oven at 175°C for 10 to 12 minutes, or until the edges appear lightly golden and the cookies are set.
7. 7Carefully remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, until they are still warm but firm enough to handle. Place the 0.5 cup of More Powdered Sugar in a shallow bowl. Gently roll each warm cookie in the powdered sugar until it is fully coated.
8. 8Transfer the sugar-coated cookies to a wire rack and let them cool completely, which will take about 30 minutes. Once completely cool, roll each cookie in the remaining powdered sugar again to create a thick, snowy coating.

Substitutions

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