Gluten-Free Russian Tea Cakes

 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!



Ingredients

  • 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

1 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.

2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.

3 Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.

4 Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

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