My Mom used to make these cookies when I was a child. I remember calling them “Snowballs” instead of “Russian Teacakes”. They are also called “Mexican Wedding Cakes”. This recipe comes from the old Betty Crocker cookbook. I am talking about the old, old, old one. I think that it was printed in the early 70s. All I know is that my Mom still has the book & it is in pieces. She was nice enough to make copies of my favorite recipes for me a few years back. I didn’t have to do much to modify this recipe to be gluten-free.
Original:
What I did:
1 cup butter, softened
1/2 cup confectioner’s sugar
1 tsp. vanilla
1 egg
2 1/4 cups GF Flour Mix (I used Carol’s Sorghum Mix)
1 1/2 tsps Xanthan Gum
1/4 tsp salt
3/4 cup finely chopped nuts (I used walnuts)
Heat oven to 400. Mix thoroughly butter, sugar, egg & vanilla. Work in flour, salt & nuts until the dough holds together. Cover & chill for 30 minutes or so. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake for 10 to 12 minutes or until set, but not brown. I only needed to keep them in for 10 minutes. I use an oven thermometer to keep an eye on the temperature in my oven. Let cookies cool slightly – 5-10 minutes. While still warm, roll cookies in powdered sugar. Set on cooling rack to complete cooling. Roll again in sugar once they are cool.
Ready to go into the oven:
Finished product:
They kids loved these! The best thing about these cookies is they freeze well. I froze most of these so that I can have a nice assortment of cookies for Christmas.
Filed under: Family, Gluten-Free, Gluten-Free Recipes |
Scott and I love these cookies! And you’re right, they totally freeze well. I have some from Whole Foods that I bought and just freeze to pull out when the mood strikes. I just might have that Betty Crocker Cookbook. I need to make some!
Love that BC cookbook…one of the best out there!
These sound great. I can’t wait to make them for my office to share during the holidays. Thanks for the adapted recipe!
Enjoy!
Yum! These look simply delicious =D. Not to mention adorable!
Thanks Lauren! 🙂
[…] Day 1 – Russian Teacakes […]
I know I might not get a response but has anyone tried just strait white rice flour for these?
Yes. The texture is delightfully rich and crumbly, even more so than with wheat flour.
I find that gluten-free baking works best when a mix of flours is used.
Kim
I replaced the 1 1/2 tsps Xanthan Gum with Corn Starch and it worked perfectly! What a great recipe – thanks!
I am so glad I found this recipe. My sister and I always do cookie baking day just before Christmas. This year she had to go gluten-free so we weren’t sure what cookies we could still make. Russian Tea Cakes have always been on our list; looks like they can stay there!
YEAH! I’ll be trying this recipe. Nothing says Christmas to me like these cookies. Now that I’m gluten free I was concerned I couldn’t have them. Barb
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[…] another note, I made what we call Snowball Cookies the other night. My husband ate one and commented on how good they were. Then he asked, […]
Yeah! I remember my mother’s Betty Crocker cookbook. it was tattered already in the 50’s when she was teaching me to bake cookies! Her recipe does not include eggs, so before I became gluten intolerant, I could eat them even with my egg allergy. I am guessing you added the egg to help the gf flours hold together? Anyone done these without the egg?
[…] Russian Teacakes (Snowballs) […]
I am so excited to have a gluten-free version of this recipe. I, too, have an ancient Betty Crocker cookbook, and this has long been one of my favorite recipes. I can’t wait to try your version of it!