Skip to Content
Menu

Gluten-Free Russian Tea Cakes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 1, 2019
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

Gluten-Free Russian Tea Cakes

  • Prep Time 60 min
  • Total 1 hr 25 min
  • Servings 48
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg. Stir in Bisquick™ mix and nuts until dough holds together.
  • Step 
    2
    Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart.
  • Step 
    3
    Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.
  • Step 
    4
    Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.

Nutrition

80 Calories
5g Total Fat
0g Protein
9g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
95mg
4%
Potassium
10mg
0%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved