Vegan Italian Wedding Cookies

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Italian Wedding Cookies. Russian Tea Cakes. Butterballs. Mexican Wedding Cookies.

This cookie has more names than Puff Daddy (or whatever he goes by these days). Regardless of the name, this recipe rivals my vegan biscotti for the best cookie to be served with coffee. These little delectable balls happen to be my mother-in-law’s favorite cookie and she is on her way from Ohio for a visit, so I thought it would be a perfect time to share this super easy recipe.

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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

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 (you people can be gross), form dough with your hands into one inch balls and place on an ungreased cookie sheet about an inch apart.

Bake 10-12 minutes or until the bottom turns light brown. Cool on a cookie rack for 5 minutes before dunking them in a small bowl of powdered sugar until fully coated.

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TIPS

  • These balls like to breath. Don’t store them in a super tight container. It makes them sweat and the powdered sugar gets moist. I put mine on a plate and simply cover with a loose piece of plastic 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 it really is the perfect substitute for biscotti.
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