I remember making Russian Teacakes for the holidays just about every year growing up. They were, and still are, a favorite of mine. While the melt-in-your-mouth morsels aren’t made often in our home now, though they are readily received at any time, they are great treats every so often. I had a craving for the cookies the other day – strange, since that sort of craving doesn’t usually hit until December – so I went in search of a creative recipe. We have been following a semi-gluten-free/sugar-free/dairy-free diet, so I wasn’t as hopeful as I might usually be on a recipe search. I settled on a recipe that fit the sugar-free category from Stephanie of Figs in my belly. As you will see from the recipe, I still rolled the cookies in powdered sugar after baking, but I made the powdered sugar from Sucanat to make them slightly healthier… Now, I realize she called them Mexican Wedding Cookies, but I’ve known them as Russian Teacakes since I was tiny, and Russian Teacakes they shall stay for me! Stephanie adapted the recipe from The Silver Palate, and I have adapted them even further (see recipe below)!
I also have a love for Russian nesting dolls. So much so, that a friend of mine purchased a set of nesting doll measuring cups for me from Anthropologie a couple years ago. They sit on my counter, untouched and happy (save cleaning). Anyway, to show my love of the dolls, I’ve decided to make an embroidered Russian Nesting Doll cuff. It is so unique! I ordered a beautiful Argentium cable chain to add as an extender chain (making the cuffs adjustable), and just recently actually finished the cuff, as you will soon see…
OK, now for the Russian Teacake recipe… I hope you will try and enjoy!
Russian Teacakes – or, Mexican Wedding Cookies
(Adapted from both The Silver Palate and Stephanie of Figs in my belly!)
Makes about 13 tablespoon-size cookies
• 8 tablespoons Earth Balance, Soy-Free Spread, plus extra for greasing the cookie sheets
• 3 Tablespoons raw. local honey
• 2 cups gluten free flour mix (I used Pamela’s Baking & Pancake Mix)
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup shelled pecans, chopped moderately fine (I usually use walnuts, but was curious to try Stephanie’s choice here – pecans work really well!)
• 1/2 cup powdered sugar (I processed Sucanat in my blender for a bit to create powdered sugar)
1. Preheat oven to 300°F. Grease one or two cookie sheets.
2. Cream the Earth Balance. Beat in the honey. Gradually mix in the flour and salt, then the vanilla. Add the nuts. Wrap the dough in plastic and chill for 1 hour (I will sometimes make the dough the night before and take it out of the fridge the next day about 30-40 minutes before I want to use it).
3. Form the balls by hand, the size of quarters (I actually used a tablespoon-sized cookie scoop, and rolled the dough into balls). Place 2 inches apart on the prepared cookie sheets. Bake until lightly golden brown, about 35-40 minutes.
4. Remove the cookie sheet from the oven’ as soon as the cookies are cool enough to touch, roll in the confectioners’/powdered sugar. Allow to cool and roll again in the sugar.
5. Please, by all means, enjoy!
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