Variations on a Russian Teacake

As you can probably tell from the picture, these are not your ordinary Russian teacakes. What they may lack in snowy whiteness, however, they make up for in delicious flavor and gluten-free, naturally-sweetened goodness! The luscious, buttery, melt-in-your-mouth flavor is like a cross between a pecan sandie and a Russian teacake. These were such a big hit at Christmas, I decided they could qualify as a winter cookie, at least until Valentine’s! ๐Ÿ˜‰

On another note, that lovely quilted and embroidered snowflake table decoration was made by someone very special who just opened her very own Etsy store! In fact, every one of the beautiful napkins and other decor in the background of my blog were all made by the fabulous and talented Elaine. Please visit her store, Anna Katherine Styles, to find your own lovely table runners, mug rugs, and specialty fabric purses. If you don’t see what you’re looking for, you can place an order and have it made specially for you!

And…here’s the recipe.

Russian Teacakes
revised from the original Betty Crocker recipe 

1 cup butter, softened*
1/2 cup powdered coconut sugar**
1 teaspoon vanilla
3/4 cup white rice flour 
3/4-1 cup brown rice flour
1/2 cup potato starch
1/4 cup arrowroot 
3/4 cup finely chopped walnuts and pecans 
1/4 teaspoon salt
Powdered coconut sugar for rolling (about 1/3 cup)

Preheat oven to 400ยบ. 
Mix butter, 1/2 cup powdered coconut sugar, and vanilla in large bowl. 
Stir in flours, nuts, and salt until dough holds together (add more brown rice flour if dough is too sticky). 
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 15 minutes or until set but not brown. Remove from cookie sheet. Cool on wire rack.
Roll cooled cookies in powdered coconut sugar and place on serving plate. 

* If you’re like me, you don’t want to wait hours for the butter to soften! If you choose to melt the butter in a saucepan instead, refrigerate the dough about 10 minutes before attempting to roll into balls. The temperature of the butter is the key to a workable dough. If the butter is too warm, the dough will just fall apart and leave butter all over your hands. If you leave the dough in the fridge too long, it will be hard as a rock and you’ll need to let it sit out to soften the butter again!

 ** To make powdered coconut sugar, whirl regular coconut sugar in the blender until fine as dust. To minimize sugar dust in your kitchen, place a towel over the blender lid while blending and wait 5 to 10 minutes after blending before opening lid.