Some people call them snowballs. Some call them Russian Tea Cakes. Add some nuts and you get Mexican Wedding Cookies. What ever you want to call them, I just call them delicious! They are a fragile cookie that consists of just a few ingredients. When I worked for a German Bakery, we scooped and sugar-dusted thousands of these year round. They would be great to dip in coffee…if you could get them that far. I have learned just to pick them up gently and get them to my mouth, the end.
Gluten-free Russian Tea Cakes/Mexican Wedding Cookies
1 1/3 c. Ground up Pecans (fairly fine in your food precessor, almost meal)
2 c. butter
1/2 c. confectioner’s sugar
2 t. vanilla extract
4 c. My GF Flour Mix
1/2 tsp. salt
1 1/2 tsp. xanthan gum
Method of Prep:
In your mixer cream the butter (room temp), vanilla, and sugar. Mix until fluffy. Measure all you dry together including the nuts. Gradually add the dry to the butter while your mixer is on low speed. Using a small scoop, scoop onto a sheet pan. You don’t need to space them too far apart as they do not spread that much. Bake them in a preheated oven at 350 degrees for about 20 minutes or until lightly browned on bottom and slightly browned on top. Let cool.
When just about cool, get a shallow bowl full of confectioner’s sugar. Place the cookies, just a few at a time, in the bowl and with your hand gently coat them with the sugar. Place them back of the sheet pan. When all of them have been dusted by hand, I like to take a fine hand strainer and sprinkle on final dusting of sugar just on the tops. Let them sit on the sheet pan for 12-24 hours. The longer they sit, the easier they are to move or eat. These do not ship well by the way.