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Dairy, Egg and Nut Free Russian Tea Cakes (aka Mexican Wedding Cakes)

Posted Jan 14 2009 7:58pm

The Russian Tea Cake has always been one of my favorite holiday cookies. Its light and crisp texture is perfectly complimented with the subtle smoothness of powdered sugar. However, the traditional recipe calls for ground nuts mixed into the batter. I thought, how sad that those with severe nut allergies will never be able to taste this delectable little cookie. I had to develop a Nut Free version so my son John could see for himself why his mommy is obsessed with this powdered gem.

The following recipe is a result of that search. The trick to this particular recipe is to roll the cookies while still warm in powdered sugar, then cool completely and roll again. I promise you won’t miss the nuts. When my son tried these cookies for the first time he declared them became his new Favorite Cookie of all time, even over my famous Chocolate Chip Cookies. I guess the apple doesn’t fall far from the tree…




1 c. dairy free margarine

½ c. powdered sugar

1 1/2 tsp. vanilla

2 ¼ c. all purpose flour

¼ tsp. salt

1 c. powdered sugar (for rolling)


Preheat oven to 400 degrees and line a baking sheet with parchment paper.


In the bowl of a mixer fitted with the paddle attachment combine margarine, powdered sugar and vanilla until thoroughly combined. Stir in flour and salt until dough comes together into a pliable ball.


Shape dough into one inch balls and place onto prepared baking sheets. Bake 10-12 minutes or until lightly browned. While the cookies are still warm but cool enough to handle roll in powdered sugar. Cool completely and roll in sugar again.


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