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Contributed by MH

One of the cookies we grew up with, Russian Tea Cakes. It warms my heart just to see them. I have to contain myself because I can’t eat just one! Here is the recipe, make some new traditions in your family and try these!

Gluten Free & Vegan Russian Tea Cakes (aka Mexican Wedding Cookies)

2 sticks or 1 C butter or butter substitute such as Earth Balance
1/2 C confectioner’s sugar
1/4 tsp salt
1 3/4 C gluten free all purpose baking mix (if it doesn’t contain Xanthan Gum add 1 tsp)
1 Tbsp vanilla
1 C walnuts, chopped
Confectioner’s sugar

Prepare baking sheet with parchment paper. Preheat oven to 300 degrees.

Cream butter and sugar together until soft and well blended. Add vanilla and flour then blend well. Add nuts and combine.

Using about 1 Tbsp of dough, roll into small balls. Cookies will expand a little in the oven. Bake at 300 degrees for 30-35 minutes or until cookies are a light golden brown on the bottom. These cookies do better baking at a lower temperature for a longer time. Let rest for 5 minutes And then roll in a bowl of confectioner’s sugar, coating completely.

Adapted from Mary Capone’s Italian Butter Balls