Dairy-Free Russian Tea Cakes (Snowballs)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Powdered Sugar
• 1/4 teaspoon Salt
• 1 cup Dairy-Free Butter
• 1 teaspoon Vanilla Extract
• 1 cup Chopped Walnuts or Pecans
• 1 cup Powdered Sugar

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, whisk together the 2 cups All-Purpose Flour, 1/2 cup Powdered Sugar, and 1/4 teaspoon Salt until they are well combined.
3. 3Add the 1 cup Dairy-Free Butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. This step is important for a tender cookie.
4. 4Stir in the 1 teaspoon Vanilla Extract and the 1 cup Chopped Walnuts or Pecans. Mix until everything is just combined. Be careful not to overmix the dough.
5. 5Roll the dough into 2.54 cm balls. Place these balls onto an ungreased baking sheet, leaving a little space between each one.
6. 6Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The cookies should look set but not deeply colored.
7. 7Let the cookies cool on the baking sheet for about 5 minutes. They will be delicate while warm. While they are still warm, gently roll them in the 1 cup Powdered Sugar.
8. 8Once the cookies have cooled slightly more, roll them in the remaining 1 cup Powdered Sugar again. This second coating ensures they are fully covered and gives them their signature snowball look.
9. 9Place the fully coated cookies on a wire rack and let them cool completely before serving or storing. This allows them to firm up properly.

Substitutions

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