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Gluten-Free Russian Tea Cakes
Gluten-Free Russian Tea Cakes
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Prep Time:
1 hour
Total Time:
1 hour 25 minutes
Betty's Best: Buttery nut cookies rolled in powdered sugar, a holiday classic.
Ingredients:
  • 1 cup butter, softened
  • 1/2 cup gluten-free powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 2 1/4 cups Bisquick™ Gluten Free pancake & baking mix
  • 3/4 cup finely chopped nuts
  • 2/3 cup gluten-free powdered sugar
Instructions:
  • Preheat the oven to 400°F. Combine butter, 1/2 cup powdered sugar, vanilla, and egg in a large bowl. Mix in Bisquick™ mix and nuts until a cohesive dough forms.
  • Roll the dough into 1-inch balls and place them 1 inch apart on ungreased cookie sheets.
  • Bake for 9 to 11 minutes until just set, not browned. Transfer to cooling racks right away and let cool slightly.
  • Roll warm cookies in a generous coating of powdered sugar, allowing them to rest on cooling racks until completely cooled. Roll the cookies once more in powdered sugar for an even sweeter finish.

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