One of my favorite cookies are snowballs, also known as Russian Teacakes. These buttery, shortbread cookies, filled with nuts* and rolled in powdered sugar, are a classic Christmas favorite. They're simple, small yet undeniably good! I can't only just eat one. It's the crumbly yet soft center which melts in your mouth that makes them so good!
It's an uncomplicated blend of butter, powdered sugar, flour mix, pinch of salt, dash of vanilla extract and a good helping of chopped nuts*. I like them best with pecans, but you can certainly use your favorite nut*. This is a no fail recipe and will give you Christmas cookie perfection!
*Baker's note: If you're nut free, you can leave the nuts out and they will still turn out beautifully.
Gluten-free Snowball (Russian Teacake) Recipe
Makes: 3 dozen | Bake: 10-12 min
- 2 c. MinusG Perfect Pie Crust Mix
- 1 c. butter softened or butter substitute
- ½ c. 10x ~ powdered sugar
- 2 tsp. GF vanilla extract
- 1 c. pecans finely chopped (your favorite nut chopped)
- ¼ tsp. salt
- 10x ~ powdered sugar (to roll cookies in)
- Combine Pie Crust Mix, salt and pecans together.
- Add vanilla into butter/sugar mixture and slowly add nut and flour blend. Mix until fully combined.
- Preheat oven to 400° and line cookie sheets with parchment paper.
- Roll cookies into about 1-inch balls and place on parchment paper 1-inch apart.
- Bake 10-12 minutes. You do not want them to brown.
- Let cookies cool about 4 min. then roll cookies in powdered sugar.
- Cool completely and roll in powdered sugar once more.
- Store in an airtight container in the freezer or in a cool area.*
*Cookies will become more flavorful the longer they're stored. They will keep for weeks.