Recipe

This is the recipe for the Russian Teacakes/Mexican Wedding cookies/American Snowballs/English Ladyfingers that I made in Japan...and yes, those are all real names that I have found for the same cookie...

2 cup butter, softened

1 cup confectioner’s sugar

2 tsp. vanilla

2 eggs

½ cup each: Tapioca starch, Potato starch, cornstarch

1 cup each: Almond flour, Rice flour, and Sorghum flour

3 tsp Xanthan Gum

½ tsp salt

3/4 cup finely chopped nuts (I used pecans)

Heat oven to 400. Mix thoroughly butter, sugar, egg & vanilla. Work in flour, salt & nuts until the dough holds together. Cover & chill for 30 minutes or so. Shape dough into 1-inch balls. Place on ungreased baking sheet. Bake for 10 to 12 minutes or until set, but not brown. I only needed to keep them in for 10 minutes. I use an oven thermometer to keep an eye on the temperature in my oven. Let cookies cool slightly – 5-10 minutes. While still warm, roll cookies in powdered sugar. Set on cooling rack to complete cooling. Roll again in sugar once they are cool.

This makes 6 dozen cookies, minus the two I ate raw. :)

If you really want to do it the way I did you will mix the butter, sugar, egg and vanilla with a beater, and then use a wooden spoon the rest of the time... There's just something I love about making cookies with a wooden spoon!