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    Dairy, Egg & Nut Free Russian Teacakes

    This delicious cookie recipe is an allergy~friendly version of Mexican Wedding Cakes. Traditional recipes include nuts in the ingredients, but here is a new version just in time for your holiday baking this season!

    DAIRY, EGG AND NUT FREE RUSSIAN TEACAKES

    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° 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.

    Courtesy of Kelly Rudnicki, who is the Food Allergy Mama! You can view her great website at www.foodallergymama.com