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My mom and her mom are obsessed with these cookies that have multiple names. I’ve heard them called Mexican Wedding Cookies, Russian Tea Cakes and Snowball Cookies. All the same thing y’all. They’re a buttery, crunchy, yet melt-in-your-mouth ball of delicious. I knew I had to find a way to veganize them. Then I went a step farther and Gluten-freed them too because, well, why not.
1 and 3/4 cups 1-to-1 gluten-free baking flour (such as Bob’s Red Mill)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup vegan butter replacement
1/2 cup vegan powdered sugar (plus a bit more for dusting at the end)
a dash of Gefen Vanilla Extract
1/2 cup chopped walnuts
Sift the gluten-free flour, salt, and cinnamon together and set aside.
Using a hand mixer, beat the vegan butter, powdered sugar and vanilla together until fluffy.
Add your dry ingredient mix to the wet ingredient mix about a half at a time until just blended.
Add nuts and mix until just blended.
Cover dough with cling wrap and refrigerate for at least an hour until the dough firms back up.
Roll dough into balls (about 36) and bake in a preheated 400 degree Fahrenheit oven for 10 minutes.
As soon as they come out of the oven, roll them in some extra powdered sugar and place on parchment paper.
Once completely cooled, roll them again in the extra powdered sugar.
Enjoy!
This recipe excerpted from Cherise Danae’s e-cookbook Secrets of a Vegan Bakery. Cherise blogs at MidnightMuniches.com.
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