This is one of our traditional family Christmas cookies, Mexican wedding cookies, or Russian teacakes, that I adapted to gluten-free about five years ago. I decided to share this now so you have a super allergy-friendly cookie for an afternoon tea party or bridal shower or even Easter since it seems EVERYONE has an allergy these days.
Free of so many allergens, almost anyone (except those with nut allergies!) can eat them. I hope you enjoy them as much as we do. We can’t have Christmas without my sister asking if I’ve made them.
This recipe to me is an improvement over the original (adapted from Betty Crockers Cooky Book) a little more moist and not as crumbly. I used Honeywell Almond Flour – which is very different from Bob’s Red Mill (which would most likely result in crumblier cookies – more like the original Betty Crocker recipe.)
Gluten Free Mexican Wedding Cookies (sometimes called Snowballs or Russian Teacakes)
- Mix together the butter, sugar, and vanilla thoroughly.
- Sift together the flour, salt and Xanthan gum.
- Blend the flour mixture into the butter mixture. Mix in the nuts.
- Chill dough at least 1 hour or overnight.
- Heat oven to 400 degrees. Roll dough into 1 inch balls. Place on ungreased baking sheet (lined with parchment is best.) Bake 8-10 minutes, or until set but not brown. While still warm, roll in confectioners’ sugar. Cool. Roll in confectioners sugar again.
My favorite cookies you make every Christmas are your Russian Teacakes.
I hope you take some time to try these gluten-free Mexican wedding cookies for your next holiday celebration. You will be surprised how delicious they are and how well they keep for weeks after, but they probably won’t last that long!
Subscribe for more gluten-free recipes here and let me know if the comments below how you liked them and what holiday you made them for!