Peppermint Russian Tea Cakes

Shortbread and peppermint tea cakes

1 C Earth Balance, melted
2 1/2 C Powdered sugar
1 Tsp Vanilla
2 1/4 C Unbleached white flour
1/2 C Walnuts
3 Peppermint candy canes (I like TruSweets brand from
Whole Foods, they’re organic and corn syrup-free)
1/4 tsp Salt

In a food processor, pulse candy canes until they are in small chunks about the size of sunflower seeds. Do the same thing with the walnuts. In a large bowl, mix Earth Balance, 1/2 C of the powdered sugar, vanilla, and candy canes with an electric hand mixer until blended. Add in processed walnuts, flour, and salt. The resulting dough should be crumbly but stick together when pressed.
IMG_4345
Each ball should be about 1 Tablespoon of dough. I used my hands and formed rough balls. Place balls on a cookie sheet lined with parchment paper about 1 inch apart.

Bake 5-10 minutes at 350 degrees or until the bottom of the cookies are golden brown. Place cookies on a wire rack to cool. Place remaining powdered sugar (2 C) in a shallow bowl. When cookies are still warm but not so soft you dent them when you touch them, roll them in the powdered sugar. Right before you serve them, sprinkle them with powdered sugar.

Makes about 30 balls.

Recipe thanks to:
Meet the Shannons: The Betty Crocker Project

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2 thoughts on “Peppermint Russian Tea Cakes

  1. Pingback: Christmas Goodie Boxes 2012 | The Vegan Adventures of Meggie and Ben

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