Gluten Free Russian Wedding Cookies Aka Russian Nut Balls Recipes

GLUTEN FREE SNOWBALL COOKIES

Steps:

• Preheat oven to 400°F.
• Using a hand mixer or paddle attachment of a stand mixer, in a large bowl, cream the butter, 1/2 cup powdered sugar, and salt.
• Blend in the vanilla.
• Gradually add the flour, blending until well combined.
• Using a spoon or spatula, work the nuts into the dough.
• Chill dough in the refrigerator until firm, about 30 minutes (can be left overnight) .
• Form the dough into 1-inch balls and place on ungreased cookie sheets.
• Bake for 8-10 minutes, or until barely set, but not browned.
• Cool on the pan for just a couple of minutes, roll the warm cookies in powdered sugar, and place on a rack to cool completely.
• Once cooled completely, roll in powdered sugar again.

GLUTEN FREE RUSSIAN WEDDING COOKIES (AKA RUSSIAN NUT BALLS)

Steps:

• Preheat over to 400 degrees. Cream butter and sugar together in food processor. While processing, add in vanilla and salt. Slowly add flour and nuts, pulse blending in between additions, until a dough is formed (a little less or more flour may be necessary depending on your flour mix, humidity, etc.). Dough should be very slightly sticky. Hand roll bits of dough into 1.5 inch diameter balls and layout on cookie sheets. Bake at 400 degrees for 15 minutes. Remove from oven. Once they are cool enough to handle comfortably (but still warm), roll them in a bowl of confectioner's sugar. Then place on a plate to cool, completely. Store in an airtight container.