Gluten Free Russian Teacakes
Christmas Cookie Week has started and I’m just in heaven! I LOVE Christmastime and all the baking, decorating, and family events. This is the last food event of the year for me so I’m ready to go out with a bang! I think you’re going to love these gluten free Russian teacakes, as well as the other cookie recipes I’ll be sharing the rest of the week.
This recipe is generously sponsored by Adam’s Extracts and Millican Pecans. All opinions are my own.
Have you started thinking about Christmas cookies or Christmas baking yet? Maybe you’re in need of some cookie exchange ideas? Or some new recipes for those work potlucks? Well, I’ve got you covered! Christmas Cookie Week is going to provide dozens of recipe ideas for you! You’re sure to be a hit at your next work event or party with any of these wonderful recipes!
(Disclaimer: not all of the recipes from my fellow blogging buddies are allergy friendly. Please review each recipe for allergy friendliness)
I’ll be sharing with all of you three Christmas cookies from around the world. All three are adaptions that I’ve made gluten free and are some of my family’s favorite cookies of all time! The first one is a gluten free Russian teacakes recipe. Many of you may actually know this recipe as a Mexican wedding cake. I haven’t been able to find a difference between the two cookies. Does anyone know? Sometimes they’re also called a snowball, since that’s what they kind of look like. 😂
Whatever you decide to call these cookies, they’re delicious! Super easy to create, this gluten free version is just as good as the original. Make sure to let them cool completely, as this is one cookie that’s not as good hot from the oven! Because of the gluten free flours, they’re very crumbly when they’re hot, too much so to eat easily. They’re also kind of chalky when hot. I’m not sure why. But once they cool, the butter in them takes over and results in a flaky, delicate cookie you won’t be able to get enough of! Try them, you won’t be disappointed.
Gluten Free Russian Teacakes
- 2 cups Gluten free flour I used Bob’s Red Mill 1-to-1
- 1/2 cup Pecan flour I used Millican. You can also sub almond flour, if desired.
- 1 cup Pecan pieces
- 2 sticks Butter
- 2 tsp Adam’s vanilla extract
- 1/2 cup Powdered sugar
- 1/4 tsp Salt
In a food processor, grind pecan pieces until they’re finely chopped. Set aside.
Beat butter and vanilla together in a stand mixer until butter is whipped and creamy.
Add flours, pecans, sugar, and salt to butter mixture and beat until well combined. (This takes a while. Keep mixing! (You can add a tablespoon of water or milk if the dough just won’t get past the crumbly stage)
Remove dough from mixing bowl. Pat dough into a disc shape and wrap in parchment or wax paper. Refrigerate for an hour or until dough is firm.
Preheat oven to 400 degrees fahrenheit. Line cookie sheet with parchment or a silpat baking mat.
Remove dough from refrigerator. Roll tablespoon sized balls into more powdered sugar and place on cookie sheet.
Bake for 10-12 minutes or until lightly browned on bottom and balls are set.
Remove from cookie sheet and sprinkle with more powdered sugar, as desired. Cool completely (overnight is best) and enjoy!
P.S. You can freeze these once cool if you‘d like. I did!
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Russian Teacakes by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
Snickerdoodle Sandwich Cookies by Strawberry Blondie Kitchen
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles