RUSSIAN TEA CAKES GLUTEN FREE!

Hey Friends,

Who doesn’t love Russian Tea Cakes, Mexican Wedding Cookies or Snowballs? Lots of different names for the same delicious cookie! As you can see from my very old recipe card, circa 1972, I have always called these yummies, RUSSIAN TEA CAKES! (Never did I dream I would actually live in Russia one day!) As with so many of my recipes, I needed to make these cookies G/F! I love Cup 4 Cup g/f flour, but still find it necessary to add just a wee bit of xanthan gum! It’s a little pricey, but makes a difference in g/f baking! (BTW, if you’re not gluten free, my old recipe card is just for you!)

Love y’all!
connie

What you’ll need:

1 cup butter, softened
½ cup powdered sugar, sifted
1 tsp. vanilla
2 ¼ cups g/f flour, sifted (I like Cup for Cup)
1/4 tsp. xanthan gum
¼ tsp. salt
¾ cup toasted pecans, finely chopped

How to make it:

Preheat oven to 400 degrees
Line cookie sheet with parchment paper

*Use a food processor to chop and grind 3/4 cup of pecans.*

3. Cream butter & sugar, add vanilla & blend with mixer, scraping sides as you go.

Work in flour & salt gradually.

Add flour & salt mixture gradually as you blend.

Stop mixer to scrape dough from sides as you go.

5. Add nuts slowly; I finish mixing with my hands

6. Shape dough into 1 inch balls & place on cookie sheet.

7. Bake at 400 for 7-8 minutes. Be careful to not burn the
bottoms. Some people prefer 375 at 9-10 minutes.

8. To avoid cookie crumble, let the hot cookies cool for 1- 2 minutes. They’ll be less likely to crumble when rolling in the powdered sugar. Roll once and then twice! They’re going to be gorgeous snowballs!