Italian Wedding Cookies. Russian Tea Cakes. Butterballs. Mexican Wedding Cookies.
You can call them a dozen different names, but I call them delicious. These little delectable balls happen to be my mother-in-law’s favorite cookie, so I’ll definitely be making them soon for a Christmas gift. Perfect time to share the recipe!
INGREDIENTS
1 cup softened vegan butter (I suggest vegan Earth Balance)
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cup flour
½ cup finely sliced almonds (broken up a bit)
¼ teaspoon salt
Powdered sugar for coating
BAKE
Preheat over at 400 degrees
Mix butter, ½ cup powdered sugar and vanilla. Then mix in flour, nuts and salt. With clean hands (hello, pandemic), form dough with your hands into 1″ balls and place on an ungreased cookie sheet about an inch apart.
Bake 10-12 minutes or until the bottom turns light brown. Seriously, watch your bottoms – they can burn quickly! Cool on a cookie rack for 15 minutes before dunking them in a small bowl of powdered sugar until fully coated.
TIPS
- These balls like to breath (don’t they all). Don’t wrap them up tight in plastic wrap. It makes them sweat and the powdered sugar gets moist. I put mine in a bowl and simply cover with bees wrap.
- You can buy whole almonds and crush them in a Ziploc bag, but I’m lazy and prefer to buy them finely sliced.
- This is a dry, slightly crunchy cookie, so don’t be alarmed that the dough seems dry and stiff. If biscotti and cookies had a baby – this would be it.
Kristina Kelly Creations 