Photo: Oxmoor House
Hands-on Time
28 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 38 (serving size: 1 cookie)

Also known as Russian teacakes or snowball cookies, these dense, crumbly cookies are perfectly bite-sized. Enjoy them with a frothy cappuccino.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon potato starch, cornstarch, and flours into dry measuring cups; level with a knife. Combine potato starch, cornstarch, flours, xanthan gum, and salt in a medium bowl, stirring with a whisk.

Step 3

Place 1/2 cup powdered sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add canola oil, milk, and egg yolks, beating until blended. Gradually add flour mixture, beating until blended. Stir in pecans.

Step 4

Shape dough into 38 (1-inch) balls, and place 2 inches apart on baking sheets lined with parchment paper. Flatten tops of cookies slightly with fingers. Bake at 350° for 10 to 12 minutes or until bottoms of cookies are lightly browned.

Step 5

Immediately roll warm cookies in 1/3 cup powdered sugar; cool completely on a wire rack, reserving powdered sugar. Reroll cooled cookies in remaining powdered sugar.

Chef's Notes

These cookies can be stored in an airtight container up to 2 weeks.

Gluten-Free Baking

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