My Mom used to make these cookies when I was a child.  I remember calling them “Snowballs” instead of “Russian Teacakes”.  They are also called “Mexican Wedding Cakes”.  This recipe comes from the old Betty Crocker cookbook.  I am talking about the old, old, old one.  I think that it was printed in the early 70s.  All I know is that my Mom still has the book & it is in pieces.  She was nice enough to make copies of my favorite recipes for me a few years back.  I didn’t have to do much to modify this recipe to be gluten-free. 

Original:

What I did:

1 cup butter, softened

1/2 cup confectioner’s sugar

1 tsp. vanilla

1 egg

2 1/4 cups GF Flour Mix (I used Carol’s Sorghum Mix)

1 1/2 tsps Xanthan Gum

1/4 tsp salt

3/4 cup finely chopped nuts (I used walnuts)

Heat oven to 400.  Mix thoroughly butter, sugar, egg & vanilla.  Work in flour, salt & nuts until the dough holds together.  Cover & chill for 30 minutes or so.  Shape dough into 1-inch balls.  Place on ungreased baking sheet.  Bake for 10 to 12 minutes or until set, but not brown.  I only needed to keep them in for 10 minutes.  I use an oven thermometer to keep an eye on the temperature in my oven.  Let cookies cool slightly – 5-10 minutes.  While still warm, roll cookies in powdered sugar.  Set on cooling rack to complete cooling.  Roll again in sugar once they are cool. 

Ready to go into the oven:

Finished product:

They kids loved these!  The best thing about these cookies is they freeze well.  I froze most of these so that I can have a nice assortment of cookies for Christmas.