My Mom used to make these cookies when I was a child. I remember calling them “Snowballs” instead of “Russian Teacakes”. They are also called “Mexican Wedding Cakes”. This recipe comes from the old Betty Crocker cookbook. I am talking about the old, old, old one. I think that it was printed in the early 70s. All I know is that my Mom still has the book & it is in pieces. She was nice enough to make copies of my favorite recipes for me a few years back. I didn’t have to do much to modify this recipe to be gluten-free.
What I did:
1 cup butter, softened
1/2 cup confectioner’s sugar
1 tsp. vanilla
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)
Heat oven to 400. Mix thoroughly butter, sugar, egg & vanilla. Work in flour, salt & nuts until the dough holds together. Cover & chill for 30 minutes or so. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake for 10 to 12 minutes or until set, but not brown. I only needed to keep them in for 10 minutes. I use an oven thermometer to keep an eye on the temperature in my oven. 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:
They kids loved these! The best thing about these cookies is they freeze well. I froze most of these so that I can have a nice assortment of cookies for Christmas.