Gluten Free Russian Tea Cakes (Edit recipe)

One of my favorite, childhood holiday memories is making Russian Tea Cakes with my Nana! We would use her KitchenAid Mixer that was probably 30+ years old but in perfect condition. We would help her measure, mix, and scoop, and not so patiently wait to get our little hands on the sugar covered cakes! My gluten free Russian tea cakes are so easy to make – just six ingredients! They can easily be made dairy free by substituting your favorite plant-based butter.

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	161
Fat:	11 g
Carbohydrates:	14 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	28 mg
Fiber:	1 g
Sugars:	5 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 24

Ingredients

1 cup Unsalted Butter, softened
1 tsp Vanilla Extract
1 cup Powdered Sugar
2 cups Gluten Free Flour
0.25 tsp Salt
1 cup Organic Walnuts, finely chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400F.
In the bowl of a stand mixture, beat together butter, vanilla, and ½ cup of powdered sugar for 2-3 minutes.
In a separate bowl, whisk together flour and salt.
Add your flour mixture to the butter mixture and combine. The dough may be slightly crumbly.
Remove from the stand mixture and fold in walnuts.
Using a cookie scoop, shape the dough into little balls and place on an ungreased baking sheet.
Bake for 12-15 minutes. The cookies will hold their shape and only change slightly in color.
While the cookies are still warm, roll them in the remaining powdered sugar. Once cooled, roll them in the powdered sugar again.