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Gluten-Free Mexican Wedding Cookies / Russian Tea Cakes
Course
Dessert
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.