Friday, October 14, 2011

Russian Tea Cake Cookies /Mexican Wedding Cakes

Russian Tea Cake Cookies /Mexican Wedding Cakes

I never knew what these cookies were called until Betsy told me. I just called them the "little white ball cookies," but they actually have more than one name, and both names (tea cake cookies and wedding cookies) fit them perfectly. They are easy to make but seem a lot more elegant than a chocolate chip cookie. – Kirsti

3/4 c. soft butter
1/4 c. sour cream
1/2 c. powdered sugar
1 tsp. vanilla 2 c. Featherlight mix
1/4 c. sweet rice flour
1 tsp. xanthan gum
3/4 c. chopped pecans

Preheat oven to 400°.

Cream together butter, sour cream, powdered sugar, and vanilla.

Sift together flours, xanthan gum, and pecans. Stir into butter mixture. Chill dough for 20-30 minutes.

Roll dough into 1" balls, and place 1" apart on a cookie sheet.

Bake for 10-12 minutes.

Roll in powdered sugar while still warm. Cool. Roll in powdered sugar a second time if desired.

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