Gluten Free Russian Wedding Cookies Aka Russian Nut Balls Recipes

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RUSSIAN TEA CAKES



Russian Tea Cakes image

There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Steps:

  • Heat oven to 400°F.
  • Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
  • Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

GLUTEN-FREE RUSSIAN TEA CAKES



Gluten-Free Russian Tea Cakes image

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/2 cup gluten-free powdered sugar
1 teaspoon pure vanilla extract
1 egg
2 1/4 cups Bisquick™ Gluten Free pancake & baking mix
3/4 cup finely chopped nuts
2/3 cup gluten-free powdered sugar

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.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 3 g, TransFat 0 g

ITALIAN WEDDING COOKIES III



Italian Wedding Cookies III image

Also sometimes called 'Mexican wedding cookie', 'Russian tea cakes', or 'butterballs', can also be made into crescents. You can also substitute pecans and they are very good as well. This is the best version of these I have ever seen, it was given me by a friend who grew up in central Europe.

Provided by Chris Hetherington

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 40

Number Of Ingredients 7

1 ½ cups unsalted butter
¾ cup confectioners' sugar
¾ teaspoon salt
1 ½ cups finely ground almonds
4 ½ teaspoons vanilla extract
3 cups sifted all-purpose flour
⅓ cup confectioners' sugar for rolling

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
  • Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

Nutrition Facts : Calories 140 calories, Carbohydrate 11.5 g, Cholesterol 18.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.6 g, Sodium 44.9 mg, Sugar 3.5 g

GLUTEN FREE SNOWBALL COOKIES | THEY MELT IN YOUR MOUTH!



Gluten Free Snowball Cookies | they melt in your mouth! image

These gluten free snowball cookies are velvety smooth nutty buttery cookies that really do melt in your mouth. Covered in light and fluffy powdered sugar, they're also sometimes called Mexican wedding cookies, Russian tea cakes.

Provided by Nicole Hunn

Number Of Ingredients 9

1 1/2 cups 210 g all purpose gluten free flour (I like Better Batter here)
3/4 teaspoon xanthan gum (omit if your flour blend already contains it)
10 tablespoons 90 g cornstarch
1 cup 115 g confectioners' sugar, plus more for dusting
1/4 teaspoon kosher salt
3/4 cup + 1 tablespoon (90 g finely chopped raw pecans and/or almonds)
16 tablespoons 224 g unsalted butter, at room temperature
2 teaspoons pure vanilla extract
Lukewarm water (by the teaspoonful as necessary)

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.

GLUTEN FREE RUSSIAN WEDDING COOKIES (AKA RUSSIAN NUT BALLS)



GLUTEN FREE RUSSIAN WEDDING COOKIES (AKA RUSSIAN NUT BALLS) image

Categories     Cookies     Nut     Dessert     Bake     Christmas     Valentine's Day     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Wedding     New Year's Eve     Winter

Yield 24 cookies

Number Of Ingredients 7

2 sticks butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
pinch salt
1 16 oz. bag of pecans, finely chopped
1 c. gluten free flour (6 parts SUPERFINE brown rice flour, 2 parts potato starch, 1 part tapioca starch or a gf blend like King Arthur's All Purpose Gluten Free Flour Blend)
2-4 cups confectioner's (powdered) sugar

Steps:

  • Preheat over to 400 degrees. Cream butter and sugar together in food processor. While processing, add in vanilla and salt. Slowly add flour and nuts, pulse blending in between additions, until a dough is formed (a little less or more flour may be necessary depending on your flour mix, humidity, etc.). Dough should be very slightly sticky. Hand roll bits of dough into 1.5 inch diameter balls and layout on cookie sheets. Bake at 400 degrees for 15 minutes. Remove from oven. Once they are cool enough to handle comfortably (but still warm), roll them in a bowl of confectioner's sugar. Then place on a plate to cool, completely. Store in an airtight container.

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)



Wedding Cookies (Snowballs, Russian Tea Cakes) image

POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.

Provided by Seasoned Cook

Categories     Dessert

Time 27m

Yield 30 cookies

Number Of Ingredients 8

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup pecans, chopped
powdered sugar, for rolling

Steps:

  • Blend softened butter with powdered sugar. Add vanilla.
  • Mix in salt, baking powder, flour and chopped pecans.
  • Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
  • Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

RUSSIAN WEDDING CAKES



Russian Wedding Cakes image

These aren't really cakes - rather small, cake-like cookies. My cousin makes these constantly (much to the delight of the rest of the family)! These are so so so addictive! And for looking so delicate they are surprisingly easy.

Provided by sofie-a-toast

Categories     Dessert

Time 13m

Yield 48 cookies

Number Of Ingredients 6

1 cup softened butter
1/2 cup confectioners' sugar (plus more for coating)
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup walnuts (minced fine)

Steps:

  • Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
  • Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
  • While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.

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