Submitted by Judy on Mon, 12/05/2011 - 22:58
Russian Tea Cakes/Mexican Wedding Cakes
Whatever you call them, they are delicate and melt-in-your-mouth yummy. Be sure to take note of the slight modification from traditional shortbread with the inclusion of either egg yolk or moistened flax. GF flour doesn't have quite enough oomph to hold together without a little help. Fortunately, in taste and texture, I don't think you will notice the difference--rolled in powdered sugar, they are simply mouth-wateringly good!
• 1 c. butter (room temperature)
• ½ c. powdered sugar, plus 1 c. for rolling
• 2 tsp. vanilla
• 1 ¾ c. Cooqi Multi-Purpose Flour
• ¼ c. almond meal
• 2 egg yolks --OR-- 1 T freshly ground flax, mixed with 3 T lukewarm water
• ¼ tsp. salt
• 1 c. finely chopped pecans, walnuts, or hazelnuts
Preheat oven to 350°F.
In bowl of electric stand mixer, cream butter until fluffy. Add ½ c. of powdered sugar and mix until fluffy; add vanilla and egg yolks or flax-water mixture and mix well. In a separate bowl, mix the flour with the salt, and add to butter mixture, mixing at low speed until well blended. Add nuts and mix to incorporate. Remove dough from bowl, wrap in plastic wrap, and chill for 30 minutes.
Shape chilled dough into 1-inch balls, and place two inches apart on baking sheet. Bake until slightly browned, about 20 minutes. Cool for 5 minutes. While cookies are still warm, roll them in a bowl containing remainder of powdered sugar, coating well. Cool completely on wire cooling racks, and roll in powdered sugar a second time when cool, or place cookies on a plate and sprinkle with powdered sugar. Devour or store in an airtight container. These cookies will keep for a week or more.