Gluten Free Russian Tea Cakes

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 version -- Gluten-Free Russian Tea Cakes -- perfect for the holidays or anytime you want a simple cookie to go with your hot beverage of choice. With their rich, buttery texture, these cookies are naturally festive and crowd-pleasing. Whether you’re baking for Christmas cookie exchanges, gifting neighbors, or craving that nostalgic flavor, this gluten-free twist on a beloved favorite delivers all the cozy sweetness you remember!

Prep time: 10 minutes Cook Time: 12-15 minutes Makes: 24 cookies

Ingredients:

2 sticks of Butter, softened

1 tsp Vanilla

6 tbsp + ½ cup Powdered Sugar

2 cups Gluten Free Flour

¼ tsp Salt

1/4 tsp Xanthan Gum, only if your flour blend does not already have it

1 cup Walnuts, finely chopped

1. Preheat your oven to 400F.

2. In the bowl of a stand mixture, beat together butter, vanilla, and ½ cup of  powdered sugar for 2-3 minutes.

3. In a separate bowl, whisk together flour and salt.

4. Add your flour mixture to the butter mixture and combine. The dough may be slightly crumbly.

5. Remove from the stand mixture and fold in walnuts.

6. Using a cookie scoop, shape the dough into little balls and place on an ungreased baking sheet.

7. Bake for 12-15 minutes. The cookies will hold their shape and only change slightly in color.

8. While the cookies are still warm, roll them in the remaining powdered sugar. Once cooled, roll them in the powdered sugar again.