Russian Teacakes (best ever

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 4 tbsp Almond meal/flour
  • 6 tbsp Arrowroot starch
  • 5 tbsp Cane sugar, organic granulated
  • 1 1/2 cups Confectioners' sugar
  • 1 Flour
  • 1 Gluten-free flour blend
  • 1/4 tsp Kosher salt
  • 1/2 cup Millet flour or sorghum flour
  • 1 1/2 tbsp Potato starch
  • 6 tbsp Tapioca flour
  • 2 tsp Vanilla extract, pure
  • 5 tbsp White rice flour, sweet
  • 1 1/2 tsp Xanthan gum

• Nuts & Seeds

  • 2 cups Walnuts

• Dairy

  • 1 cup Butter, unsalted

Found on wickedgoodkitchen.com

Description

Ingredients

• Gluten Free Flour Blend for Teacake Cookies
• ½ cup (64 grams) millet flour or sorghum flour, or blend of both
• 6 tablespoons (48 grams) arrowroot starch
• 6 tablespoons (48 grams) tapioca flour
• 5 tablespoons (50 grams) sweet white rice flour
• 4 tablespoons (28 grams) almond meal/flour
• 1½ tablespoons (15 grams) potato starch
• 1½ teaspoons xanthan gum
• or
• Flour for Traditional Teacake Cookies
• 2 cups (250 grams) unbleached all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened slightly
• 5 tablespoons organic granulated cane sugar, or granulated sugar
• 2 teaspoons pure vanilla extract
• ¼ teaspoon kosher salt
• 2 cups (230 grams) finely chopped walnuts
• 1½ cups confectioners’ sugar, for dusting cookies twice

Directions

• To Prepare the Gluten Free Flour Blend for Teacake Cookies: In a large mixing bowl, whisk together flours, starches and xanthan gum; set aside.
• Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour or gluten free flour blend; beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic wrap for approximately 45 minutes.
• Meanwhile, position rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to achieve a small rounded ball.
• Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And, the cookies should not crack—a sure sign of overbaked teacake cookies.
• Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar. Store cookies in an airtight container at room temperature. Cookies will keep up to 4 weeks.