Gluten Free Russian Tea Cakes

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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

1:00

Hr:Mins

Total Time

1:25

Hr:Mins

Makes

dozen

cup butter, softened

1/2

cup powdered sugar

teaspoon vanilla

egg

2 1/4

cups Bisquick® Gluten Free mix

3/4

cup finely chopped nuts

2/3

cup powdered sugar

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.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.
Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.
Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

Makes 4 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

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

Cooking Gluten Free?

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

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.

Gluten Free Russian Tea Cakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens