Making Gluten-Free Russian Tea Cakes with Siobhan Muir скачать в хорошем качестве

Making Gluten-Free Russian Tea Cakes with Siobhan Muir

This cookie is one of my family's favorites - it's been in the family as long as I have (and probably before) and came out every Yule, along with the freshly made fruitcake bites. They're delicious, sweet shortbread and walnut cookies, and covered in powdered sugar. Yum. INGREDIENTS 1 cup butter1/2 cup powdered sugar2 1/4 cup gluten free baking flour1/4 tsp salt1 tsp vanilla3/4 cup chopped walnuts DIRECTIONS Cream butter and sugar together until fluffy. Add vanilla. Add flour and salt to the mixture until combined. Fold in walnuts. Chill for at least two hours. Preheat your oven to 350 F (177 C). Roll dough into ~1 inch (2.5 cm) balls and bake for 15 minutes. Roll in powdered sugar while still warm. My grandmother used to toss them gently in a paper bag full of sugar, but I found that breaks the warm cookies. When serving, sprinkle extra powdered sugar over the top. Makes ~ 48 cookies