Adapted from “Christmas Cookies from Around the World”

Sugar and Gluten Free Russian Tea Cakes

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 teaspoon vanilla extract
• ⅓ cup powdered splenda
• 2 cups gluten free flour (e.g. Bob's Red Mill)
• ½ teaspoon salt
• 1 cup walnuts
• ⅓ cup powdered Splenda (for dusting)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Arrange walnuts on a cookie sheet in a single layer.
3. Bake 15 to 20 minutes, checking frequently.
4. Let nuts cool then break into small pieces.
5. Separate the nut pieces from bitter chaff (discard chaff).
6. Preheat oven to 350 degrees Fahrenheit.
7. Slice butter into thin pieces and add vanilla.
8. Add powdered Splenda and mix until light and fluffy.
9. Mix flour and salt together.
10. Gradually add the flour/salt mixture, mixing well after each addition.
11. Stir in the nuts and roll dough into 1-inch balls. Flatten balls slightly and place on a sheet tray lined with parchment paper.
12. Bake 12-15 minutes, until cookies begin to lightly brown.
13. Let cookies cool until just slightly warm.
14. Put cookies into plastic bag with powdered Splenda and shake until well coated.
15. Open bag to allow cookies to breath until fully cool then seal bag.

Makes: 2 dozen cookies