Shortbread Cookies
Also known as Russian Tea Cakes or Mexican Wedding Cookies.
Gluten-Free Mexican Wedding Cookies / Russian Tea Cakes
Ingredients
- 1 cup unsalted butter softened, or shortening
- 1 tsp vanilla extract
- 2/3 cups powdered sugar plus more for coating
- 2 cups Mehl's Gluten-Free All-Purpose Flour
- 3/4 cup chopped walnuts pecans or almonds
Instructions
-
Preheat oven to 350F.
-
Place shortening or butter in bowl, add vanilla and powdered sugar. Beat until mixture is nice and creamy.
-
Add flour and chopped nuts. Mix on slow speed for three to five minutes. Pause and scrape the bowl halfway through to fully incorporate ingredients.
-
Coat hands with a little corn starch or powdered sugar. Roll dough into 1 ¼ inch balls and place on baking sheet.
-
Bake for 15-18 minutes. Take baked cookies out and let sit on pan for five minutes, then roll in powdered sugar.
Leave a Reply
Want to join the discussion?Feel free to contribute!