I don’t remember a Christmas without these Russian Tea Cookies to share and enjoy amongst family members and friends.
In fact, we could hardly make them fast enough! They would just keep disappearing right off the counter!!
The hint of vanilla and the sweetness from the powdered sugar nearly melt in your mouth, yet you still have the perfect amount of crunch from the nuts.
And if you are like me…you will need to make a batch of gluten-free as well. See below.
Mix sugar, butter, and vanilla until smooth. Sift, measure, then add flour and salt. Mix.
Bake for about 10-12 minutes. The bottom of the cookies will be slightly golden. Remove from the oven and let sit for a few minutes. No need to burn your fingers! Roll slightly warm cookies in powdered sugar. I roll them again when completely cooled. After rolling cookies in powdered sugar, I set them on paper towels to continue cooling. It’s a little less messy to clean up.
Store in airtight containers or freeze and use as desired.
I hope you love this recipe as much as my family does! Read on for gluten-free versions.
There are two recipes for the gluten-free option. Gluten-free recipes are a bit more fragile but still delicious.
Gluten-Free Russian Tea Cookies Makes about 30-40 cookies
1 cup butter, or a non-dairy substitute like Earth Balance Butter Sticks. Softened.
1/4 cup powdered sugar
1/8 tsp salt
2 tsp vanilla
7/8 cup brown or white rice flour, do not shakedown or flour will pack.
7/8 cup garbanzo bean flour, do not shakedown or pack.
2 tsp Xanthan gum
1 cup chopped nuts, I use walnuts.
Powdered sugar for rolling.
Mix butter, sugar, and vanilla until smooth. Add flours and Xanthan gum, mix well. Stir in nuts.
Chill dough for an hour or overnight.
Preheat oven to 325. Form dough into small 1″ balls and place on an ungreased baking sheet.
Bake 12-15 minutes. Let sit a couple of minutes then roll in powdered sugar. Roll again when completely cooled.
Store in an air-tight container or freeze until ready to use.
Gluten-Free Pecan Tea Cookies Makes about 45 cookies
This recipe uses a pre-made gluten-free flour mixture:
2 1/2 cups brown or white rice flour.
1 cup potato starch flour
1 cup tapioca flour
1/4 cup cornstarch
1/4 cup bean flour – I suggest garbanzo or chickpea flour.
2 Tbsp Xanthan gum
Please Note: This mixture makes 5 cups and can be stored in the refrigerator for 1 week. For longer storage, freeze.
1 1/2 cups powdered sugar.
1 1/2 tsp vanilla
2 cups gluten-free flour mixture. Stir before measuring and do not shakedown or flour will pack.
1 cup chopped pecans.
Preheat oven to 325.
Mix butter, sugar, and vanilla until smooth. Mix in flour mixture. Stir in nuts.
Form small 1″ balls and place on an ungreased baking sheet. Bake for 15-20 minutes. Let sit a few minutes then roll in powdered sugar. Roll again when completely cooled.