Gluten Free Russian Tea Cakes Recipes

GLUTEN FREE RUSSIAN TEA COOKIES

Steps:

• Preheat the oven to 350º F.
• In a mixing bowl, add butter, vanilla and sugar. Beat on low speed until sugar is incorporated.
• Slowly add flour on low speed and mix until blended. Add pecans and mix on low.
• Roll dough into 1 1/2 inch balls.
• Place dough balls onto parchment paper lined cookie sheet.
• Bake for 8-10 minutes.
• Remove GENTLY with a thin spatula onto a cooling rack. These cookies are very crumbly when hot.
• Allow to cool 15 minutes. Roll in powdered sugar.

GLUTEN-FREE RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg. Stir in Bisquick™ mix and nuts until dough holds together.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.
• Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.
• Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

GLUTEN FREE SNOWBALL COOKIES | THEY MELT IN YOUR MOUTH!

Steps:

• Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners' sugar (77 g) and salt, and whisk to combine well. Add the finely chopped nuts and whisk again to combine.
• Add the butter and vanilla, and mix until well-combined. I find that pressing down on the butter with the back of a spoon helps to distribute it throughout the dough.
• The cookie dough will look somewhat sandy, and will clump in places. Add water by the teaspoonful, mixing after each addition, and mix to combine until the dough holds together when scoop or squeezed.
• Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2-inches between pieces.
• Roll each piece of dough into a round gently between the palms of your hands. Don't pack the dough; just shape it.
• Place the remaining 1/3 cup (38 g) confectioners' sugar in a small bowl and place the balls of dough, one at a time, in the sugar. Toss to coat completely in the sugar and return to the baking sheet.
• Place the baking sheet in the freezer for about 5 minutes or until the cookie dough is firm.
• Place in the center of the preheated oven and bake until the cookies are set in the center and firm to the touch (they will be fragile, but shouldn't be wet), about 12 minutes.
• Sometime between 10 and 12 minutes, the cookies will take on a slightly crackled appearance on top. Remove the baking sheet from the oven and allow to cool completely before rolling in more confectioners' sugar (optional) and serving.
• These cookies can be stored for at least 3 days in a sealed glass container at room temperature. For longer storage, seal tightly in a freezer-safe container and place in the freezer.
• For best results, don't toss in extra confectioners' sugar before freezing. Defrost completely at room temperature before tossing in sugar a final time.

RUSSIAN TEA CAKES

Steps:

• Cream Sugar-Butter Mixture: Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking mat set aside. In a stand mixer (or use a handheld electric mixer), cream the unsalted butter, confectioner's sugar, and vanilla together, until combined.
• Mix the Dry Ingredients: In a mixing bowl, add the all-purpose flour and kosher salt, then combine with a whisk.
• Make the Dough: Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the nuts. Form the dough into 1 1/2-inch-sized dough balls and space them evenly out on the prepared baking sheet.
• Bake the Cookies: Bake the cookies in a 400°F preheated oven for 10-12 minutes. The cookies should bake until set but not be browned. When they are still warm, roll them in the confectioner's sugar. Allow them to cool completely on a wire rack and then roll them again. (see notes for storage guidelines).