Monday, December 17, 2012

Vegan Russian Teacakes ( Vegan Mexican Wedding Cakes )

These are  classic cookies that go by many names. Russian Teacakes, Mexican Wedding Cakes, Cocoons, Butterballs - and who knows what else! They bear a striking resemblance to Greek Kourambiethes in appearance, but the flavour and texture are a little different.

Like all the other cookies here, they're easy to make, and come from your own vegan mix!

Vegan Russian Teacakes
Mix together dry ingredients
1 cup Vegan Cookie Mix
2 Tablespoons Cornstarch
2 Tablespoons Powdered Sugar/Confectioners Sugar
1/4 teaspoon Baking Powder
Walnuts, broken, one handful
(other non-traditional add ins may replace walnuts if you like - chocolate chips or minced candied cherries, for example)
Stir, then knead in
3 Tablespoons light tasting Oil (such as Sunflower)
2 Tablespoons Applesauce
This dough is supposed to be a little crumbly and dry - expect to knead a little longer than for other types of cookies to get everything to stick together.
Form into balls and place on cookie sheet (they will hardly spread at all), bake in preheated oven at 350 degrees Fahrenheit for 15 to 20 minutes, till firm and very delicately browned all over, and lightly browned on the bottom. Immediately roll in confectioners sugar. Place on plate. Dust with more confectioners sugar. Devour : )

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