Gluten Free Russian Tea Cookies
Easy buttery, melt in your mouth gluten free Russian tea cookies.
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- 2 cups gluten free flour blend
- 1 teaspoon vanilla
- dash salt
- ¼ cup raw pecans chopped
Instructions
- Preheat the oven to 350º F.
- In a mixing bowl, add butter, vanilla and sugar. Beat on low speed until sugar is incorporated.
- Slowly add flour on low speed and mix until blended. Add pecans and mix on low.
- Roll dough into 1 ½ inch balls.
- Place dough balls onto parchment paper lined cookie sheet.
- Bake for 8-10 minutes.
- Remove GENTLY with a thin spatula onto a cooling rack. These cookies are very crumbly when hot.
- Allow to cool 15 minutes. Roll in powdered sugar.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Serving: 1gCalories: 118kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 68mgPotassium: 6mgFiber: 1gSugar: 3gVitamin A: 236IUCalcium: 10mgIron: 1mg
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