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Recipe

Gluten Free Russian Tea Cakes

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These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

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( 26 Ratings)

26 Ratings

5 Stars 46%

4 Stars 19%

3 Stars 15%

2 Stars

1 Stars 15%

Member Reviews ( 19 )

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PREP TIME 1 Hr
TOTAL TIME 1 Hr 25 Min
SERVINGS 48

1: cup butter, softened

1/2: cup powdered sugar

1: teaspoon vanilla

1: egg

2 1/4: cups Bisquick® Gluten Free mix

3/4: cup finely chopped nuts

2/3: cup powdered sugar

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1 Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg. Stir in Bisquick mix and nuts until dough holds together.
2 Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.
3 Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.
4 Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

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Expert Tips

These rich little cookies are extra-special when made with macadamia nuts.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 80

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 90mg;
Total Carbohydrate 8g

(Dietary Fiber 0g,
Sugars 3g),

Protein 0g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 19 Reviews View All

Posted 1/10/2013 9:25:28 PM REPORT ABUSE daisysmom2 said:

Rating:

So sorry, I forgot something that may help those of you that had a problem with "crumbling cookies". I made my dough and refrigerated it over night. I rolled them while the dough was still pretty firm and used a small ice cream scoop so there wasn't much rolling time necessary.

This reply was: Helpful Inspiring

Posted 1/10/2013 9:21:57 PM REPORT ABUSE daisysmom2 said:

Rating:

I made these for my husband for Christmas. Made 5 dozen. They came out as nice if not better then those made with regular flour. And I just took some out of the freezer last night and freezing seemed to improve the texture even more. Thank you Betty Crocker.

This reply was: Helpful Inspiring

Posted 12/30/2012 2:16:14 PM REPORT ABUSE Robyn_H said:

Rating:

These were excellent. I have made Russian Tea Cookies for years and these were excellent. I am happy to have found one of my favorite holiday cookies can be made gluten free. There are best the next day. They are as delicate as my original recipe.

This reply was: Helpful Inspiring