Dairy-Free Russian Tea Cakes (Snowball Cookies)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper and set it aside.
2. 2In a large bowl, combine the 1 cup softened vegan butter and 1/2 cup powdered sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. Stir in the 1 teaspoon vanilla extract until fully incorporated.
3. 3In a separate medium bowl, whisk together the 2 1/4 cups all-purpose flour and the 1/4 teaspoon pinch of salt until well combined.
4. 4Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing on low speed until just combined and no dry streaks of flour remain. Be careful not to overmix the dough. Stir in the 1 cup finely chopped walnuts or pecans until they are evenly distributed throughout the dough.
5. 5Roll the dough into 2.54 cm (2.5 cm) balls. Place the balls onto the prepared baking sheet, leaving about 2.54 cm (2.5 cm) of space between each cookie. Bake for 10-12 minutes in the preheated about 205°C (200°C) oven, until the edges of the cookies are lightly golden.
6. 6Remove the baking sheet from the oven. Let the cookies cool on the baking sheet for 2-3 minutes to allow them to firm up slightly. While the cookies are still warm, gently roll each one in powdered sugar until it is completely coated.
7. 7Transfer the sugar-coated cookies to a wire rack and let them cool completely. Once the cookies are fully cooled, roll them in powdered sugar again for a thicker, more even coating.

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