When I was a kids I used to beg my dad to buy me a bag of the Keebler Danish wedding cookies in the pink bag, every time we went to the grocery store. I am not sure if it was the pink bag, or the delicious little cookies inside, all covered in snowy powdered sugar. Either way I loved them! I did not attempt making my own until I good and grown, and needed a Russian treat for an international school festival one of our kids attended. The Russian apple cake I fist attempted was an epic failure ( I forgot to add sugar, I’m and genius, I know) so In a pinch I turned to googling and found what seemed to be a Danish wedding cookie, but called a Russian tea cookie, but also commonly known as a Mexican wedding cookie. Apparently this cookie goes by a lot of names, but I most often hear it called a Mexican wedding cookie, or butter ball. The cookies were so easy to make, a huge hit, and whatever you call the, rest assured they are amazing. My awesome daughter was kind enough to bake up a gluten free batch recently for my Man Jong Club (I know, I am all over the place in this post, but y’all Mah Jong is SO FUN) so everyone could enjoy a treat. We used our favorite, fail proof, gluten free flour blend from the A Little Insanity website. It has worked in any recipe we have ever used it in, and is 100% worth your time to mix up a batch. Also, her site is great for all things allergy friendly and GF, so give it a gander! You can also use regular all purpose flour in this recipe if you are not GF! It works just fine. So if you have been craving a vegan Danish, Mexican, Russian, Italian, tea, butter ball, snow ball, international cookie of mysterious origin, we have you covered, dipped, and rolled in powdery sugar goodness!
2 1/2 cups gluten free flour blend (we use this one, it is hands down the best we have tried)
1 cup vegan butter, softened
1 cup powdered sugar, plus extra for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/4 teaspoons salt
1 cup almond meal ( ground up almonds)
Preheat oven to 350 degrees
In large bowl mix softened butter and sugar until creamy. Add in the vanilla and almond extracts and mix.
Add in the dry ingredients and mix until well incorporated. The dough be dry but wet enough to hold the shape of a ball. You can find almond meal in the baking section of most stores now. It is NOT almond flour. It is more coarse. We normally just pop some almonds in a blender to make the meal.
Line 2 baking sheets wth parchment paper. Using a small cookie scoop or a talbesppon, scoop dough and roll into balls. The cookies do not really spread, so you do not have to space them out too much.
Bake for about 12-15 minutes, just until the cookies are starting to brown around the edges.
Allow cookies to cool completely before rolling them in powdered sugar. If the cookies are even still warm it will cause the powdered sugar to cake up and melt on the cookies. So make sure they are totally cool.
Store cookies in an airtight container.
If you like this recipe, try these:
**you can sub the same GF flour blend in these cookie recipe. We have done it and it works great!