Russian tea cookies

I grew up calling these "Snow Mounds," a much more descriptive name for these easy, crumbly sugar coated goodies.

Vegetarian / Vegan
Prep time 15 minutes | Cooking time 30 minutes
Source: Ann Rainey

1 C butter or stick-style vegan margarine (like Willow Run)
1/2 C Confectioners sugar for dough
1 teaspoon vanilla extract
2 1/4 C flour
1/2 teaspoon salt
3/4 C finely chopped walnuts (measure after chopping)
1 1/2+ C Confectioners sugar for rolling

Cream margarine and sugar until fluffy.

Mix in vanilla.

Mix flour and salt, and stir into sugar mixture.

Add walnuts. Note: A food processor is best for chopping the nuts—I'd hate to try and get them that fine by hand. At this point the dough is quite thick, so I often knead it in the bowl rather than trying to stir.

Form into 1" balls and bake on ungreased sheet in pre-heated 400 degree oven until light brown (10-15 minutes depending on your oven).

While hot, roll in confectioner's sugar. If desired, roll a second time when cool.

Theoretically makes 5 dozen, but I've never had any cookie recipe come up with the number it claims.

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