Christmas Treats: Russian Tea Cakes (Gluten & Dairy free)

Sorry for being away awhile!  Karl and I were both stuck at home with bad colds all last week (boo).  Now that we’re no longer carrying tissue boxes from room to room with us, it’s time for some Christmas spirit, and with that…Christmas cookies! My favorite cookies are by far Russian Tea Cakes – they’re like pringles where once you eat one, you can’t stop! Which is ok, seeing as these have very little sugar!m Or at least that’s what I tell myself…

These Russian Tea Cakes are the first cookie recipe I tried to convert into GF (and succeed!) about 2 years ago.  These yummies were one of the cookies I had grown up anticipating to appear each Christmas-time from my mom.  Therefore much to Karl’s disappointment, I make these just at Christmas-time as well.  :)  Now it’s your turn to share in these morsels this Christmas!

These cookies are easy to make (no messing around with spritz pumps or cookie cutters), and they disappear fast! *peers suspiciously at Karl*

You’ll Need:

– 3/4 cup olive oil (1 cup softened butter if you’re not DF)
– 1/2 cup powder/confectioner sugar for cookies, then another 1 cup to roll the cookies in after baked
– 1 inch of a vanilla bean pod (or 1 tsp of almond or vanilla extract) – here’s a “how to” extract a vanilla pod
– 1 & 1/4 cup sorghum flour (bob’s red mill)– 1 cup brown rice flour (bob’s red mill)
– 1/4 tsp salt
– 3/4 finely chopped walnuts
*yields 4 dozen
To Start:
– heat oven to 400 F
– in bowl, mix oil (or butter) and powder sugar together
– mix in flour, salt, and walnuts until dough holds together (best mixed by spoon)
– shape into small bite-sized balls on cookie pan 
– bake 22-25 mins or until a slight golden color
– prepare a bowl or plate with approx 1 cup of confectioner’s powdered sugar to roll the cookie in once out of the oven
– after removing pan from oven, let cool.  while cookies are still semi-warm from oven, roll balls in the powdered sugar and let them sit on a cookie rack.  after a few mins, roll them for a second coat of the powdered sugar.  
– let them cool completely before storing (if you don’t eat them all before storing, that is)


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