Gluten Free Russian Wedding Cookies Aka Russian Nut Balls Food

GLUTEN-FREE SNOWBALL COOKIES {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 400°F
• In a large bowl cream butter, pure vanilla extract and powdered sugar together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, and finely chopped nuts and mix until fully combined and the dough starts to hold together.
• Shape into 1 inch balls with a tablespoon or cookie scoop. It's important not to make these cookies too big. Place 1 inch apart on a parchment-lined cookie sheet.
• Place in the freezer for 5 minutes.
• Bake for 10-12 minutes until set but not turning brown. Please watch your oven because all ovens are different.
• Allow the cookies to cool for 3-5 minutes. Place powdered sugar in a small bowl and roll the cookies in the powdered sugar while they are still warm. Allow the cookies to cool again and roll them for the second time in the powdered sugar. Enjoy!
• Store in an air-tight container.

GLUTEN FREE SNOWBALL COOKIES | THEY MELT IN YOUR MOUTH!

Steps:

• Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners' sugar (77 g) and salt, and whisk to combine well. Add the finely chopped nuts and whisk again to combine.
• Add the butter and vanilla, and mix until well-combined. I find that pressing down on the butter with the back of a spoon helps to distribute it throughout the dough.
• The cookie dough will look somewhat sandy, and will clump in places. Add water by the teaspoonful, mixing after each addition, and mix to combine until the dough holds together when scoop or squeezed.
• Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2-inches between pieces.
• Roll each piece of dough into a round gently between the palms of your hands. Don't pack the dough; just shape it.
• Place the remaining 1/3 cup (38 g) confectioners' sugar in a small bowl and place the balls of dough, one at a time, in the sugar. Toss to coat completely in the sugar and return to the baking sheet.
• Place the baking sheet in the freezer for about 5 minutes or until the cookie dough is firm.
• Place in the center of the preheated oven and bake until the cookies are set in the center and firm to the touch (they will be fragile, but shouldn't be wet), about 12 minutes.
• Sometime between 10 and 12 minutes, the cookies will take on a slightly crackled appearance on top. Remove the baking sheet from the oven and allow to cool completely before rolling in more confectioners' sugar (optional) and serving.
• These cookies can be stored for at least 3 days in a sealed glass container at room temperature. For longer storage, seal tightly in a freezer-safe container and place in the freezer.
• For best results, don't toss in extra confectioners' sugar before freezing. Defrost completely at room temperature before tossing in sugar a final time.

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

GLUTEN FREE RUSSIAN WEDDING COOKIES (AKA RUSSIAN NUT BALLS)

Steps:

• Preheat over to 400 degrees. Cream butter and sugar together in food processor. While processing, add in vanilla and salt. Slowly add flour and nuts, pulse blending in between additions, until a dough is formed (a little less or more flour may be necessary depending on your flour mix, humidity, etc.). Dough should be very slightly sticky. Hand roll bits of dough into 1.5 inch diameter balls and layout on cookie sheets. Bake at 400 degrees for 15 minutes. Remove from oven. Once they are cool enough to handle comfortably (but still warm), roll them in a bowl of confectioner's sugar. Then place on a plate to cool, completely. Store in an airtight container.

RUSSIAN WEDDING CAKES

Steps:

• Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step).
• Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily) on middle rack at 400 degrees until set but not brown.
• While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.

WEDDING COOKIES (SNOWBALLS, RUSSIAN TEA CAKES)

Steps:

• Blend softened butter with powdered sugar. Add vanilla.
• Mix in salt, baking powder, flour and chopped pecans.
• Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
• Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.