I hope you all here in the United States had a wonderful past few days of eating well and being thankful–and I hope that those of you in the rest of the world who weren’t celebrating Thanksgiving did too. I certainly am feeling quite thankful these days for all the amazing things I have in my life (especially the people: my kids, my family, my friends, and all of you who are reading this now); but since I
was am nursing a slight illness, I didn’t get to do as much cooking (or eating!) as I would have liked. So, I have a lot of catching up to do.
I plan to bake a lot during the next few weeks, and I’m kicking it off with these beauties. Back in 2009, I made a similar version of these cookies, using a pre-made gluten-free flour mix. I do believe they may have been my first attempt at gluten-free baking. Ever. So, they weren’t my best. However, this new and improved cookie is right on the mark as far as flavor, texture and familiarity. To me, they taste exactly like traditional Russian Tea Cakes (or Mexican Wedding Cookies, or whatever you may call them)… and they melt in your mouth just like the real thing too.
Russian Tea Cakes
Yield: 15 cookies
Preheat your oven to 325 ºF.
In a large mixing bowl, cream together the margarine and confectioner’s sugar until smooth. Add in the sea salt, almond meal and vanilla extract and mix well. In a separate bowl, whisk together the sorghum flour, potato starch, tapioca flour, and xanthan gum. Gradually incorporate the flour mixture into the margarine mixture until a clumpy dough forms. Shape into 1 inch balls and place onto an ungreased cookie sheet.
Bake for 17 to 20 minutes in a preheated oven. Let cool about 2 to 3 minutes, and then coat the entire cookie with the additional confectioner’s sugar. Let cool completely before serving.