Mom's Russian Tea Cookies
Dreamy melt in your mouth holiday cookies with a gluten and dairy-free options.
Servings: 27 Cookies
Calories: 129kcal
Ingredients
- 1 cup butter, softened ~ a non-dairy substitute like Earth Balance Buttery Sticks or Country Crock Plant-Butter is optional.
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 1/4 cups flour, sifted or a Measure-For-Measure gluten-free substitute.
- 1/4 tsp salt
- 3/4 cup chopped nuts walnuts or pecans. I use walnuts.
- Powdered sugar for rolling.
Instructions
- Mix sugar, butter, and vanilla until smooth. Sift, measure, then add flour and salt. Mix.
- Stir in chopped nuts. Cover and chill for an hour or up to a day or two ahead.
- Preheat oven to 400. Make small balls from the dough and place them on an ungreased baking sheet.
- 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.
- Roll slightly warm cookies in powdered sugar. I roll them again when completely cooled. After rolling the 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.
Nutrition
Serving: 1Cookie | Calories: 129kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 101mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg