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

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
28 mins
total:
1 hr 50 mins
Yield:
Serves 38 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

68 calories; fat 3.7g; saturated fat 1.2g; mono fat 1.6g; poly fat 0.6g; protein 0.8g; carbohydrates 8.2g; fiber 0.6g; cholesterol 14mg; iron 0.2mg; sodium 30mg; calcium 5mg.
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