Melt-In-Your-Mouth Russian Tea Cakes

Melt-In-Your-Mouth Russian Tea Cakes

Yield: 20-24 balls

Melt-In-Your-Mouth Russian Tea Cakes

Ingredients

  • 1 and 1/2 C. softened butter
  • 3/4 C. powdered Truvia
    Xylitol-free Truvia works better since xylitol will make the dough spread more. The xylitol-free sweet blend I use in recipes is: 1 C. erythritol to scant 1/2 t. of THM stevia.
  • 2 and 1/2 t. vanilla
  • 3 C. of my baking blend (or see below)
  • 3/4-1 t. Sea Salt
  • 3 t. xanthan gum--very important!
  • 1 C. chopped pecans (or walnuts)
    *You will need additional xylitol-free powdered Truvia for rolling.
    *To make about the exact amount of baking blend needed for this recipe:
  • 1 C. Oat Fiber, 1 C. Coconut Flour, 1/2 C. plus 3 T. Blanched Almond Flour, 1/3 C. Golden Flax Meal, and 1 and 1/3 T. Gluccomannan

Instructions

  1. With a hand mixer, beat the butter until smooth.
  2. Add the 3/4 C. powdered truvia and beat until creamy.
  3. Add the vanilla, salt and xanthan gum and mix well.
  4. Add the flour a cup at a time while mixing. With large spoon, stir in the nuts.
  5. Chill until cold, but not hard. Roll into balls and place on un-greased cookie sheet.
  6. Bake at 400 degrees for approximately 10 min. Cool on the pan for several min.
  7. Place on waxed paper and when completely cooled, roll in powdered truvia. Then roll them again if more coating is desired. These freeze well!
http://www.themullettfamily.com/recipes/melt-in-your-mouth-russian-tea-cakes-2/

 

These babies go by many different names! You may also know these delicious dough-balls as Mexican Wedding Cakes, Snowball Cookies, Italian Wedding Cookies or Butterballs. These are an S if you’re following the Trim Healthy Mama plan.

 

Whatever the name, they have been a traditional part of Christmas for many of us. I started making these gluten and sugar free for several years now, but this year I added a few ingredients to make them even better. I truly believe you will love the results!

 

The key to keeping these melt-in-your-mouth-ish, (my new word!) is to not over bake these sweet babies. They will not seem “done”, but please trust me on this. I discovered that each pan bakes a bit differently also, so please keep this in mind and check your cookies frequently. They should not look brown, and they will harden while cooling. The bottoms will be the first to turn brown so watch them closely.

 

After ours were done, I quickly stuck them in the freezer so we’d still have some left for the holidays!

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2 Responses

  1. Sylvia Stoltzfus says:

    This is an old family tradition of ours and I can’t believe someone healthified/thm-ed them!!! We call them Mexican Wedding Cakes. I don’t know when I’ll get a chance to make these but would love to make them yet this season. Thanks for sharing!

  2. Cindy Mullett says:

    It’s also been in our family and one of my favorite ones! I hope you enjoy them! ~Cindy

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