Russian Teacakes, aka Mexican Wedding Cakes or Snowballs, are some of the many cookies my mom used to make when I was a kid. How my mother had time to do all that she did is beyond me, but I thank her all of the time for it.
The original recipe for these cookies comes from the old Betty Crocker cookbook. When I say “old”, I mean the early ’70s. The book is probably close to my age. While my mom still has the book, it is in pieces, which means it was put to good use! I can’t tell you how many awesome recipes are in this book. Many of my childhood favorites are nestled inside this book. My mom was nice enough to make photocopies of my favorite recipes a few years back, so I can reference them any time I like.
I was able to modify this recipe fairy easily. These cookies are very delicate/fragile. I remember them being similar even when they weren’t gluten-free, so I don’t think that has much to do with it.
Ingredients:
- 1 cup butter, softened
- 1/2 cup confectioner’s sugar
- 1 tsp. vanilla
- 1 egg
- 2 1/4 cups GF Flour Mix (I used Carol’s Sorghum Mix)
- 1 1/2 tsps Xanthan Gum
- 1/4 tsp salt
- 3/4 cup finely chopped nuts (I used walnuts)
Directions:
Heat oven to 400. Mix thoroughly butter, sugar, egg & vanilla. Work in flour, salt & nuts until the dough holds together. Cover & chill for 30-60 minutes or so. Shape dough into 1-inch balls. Place on ungreased baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until set, but not brown. Let cookies cool slightly – 5-10 minutes. While still warm, roll cookies in powdered sugar. Set on cooling rack to complete cooling. Roll again in sugar once they are cool.
Ready to go into the oven:
These are the perfect cookies to sit back and enjoy with a nice cup of hot cocoa or leave out for Santa Claus with a large glass of milk.
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