Gluten-Free Russian Tea Cakes

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!

  • Prep Time 60 min
  • Total Time 1 hr 25 min
  • Servings 48

Ingredients

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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
90mg
90%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.