Gluten-Free Russian Tea Cakes (Snowball Cookies)

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1/4 cup Tapioca Starch
• 1 cup Powdered sugar
• 1/4 tsp Salt
• 1 cup Vegan butter, softened
• 1 tsp Vanilla Extract
• 2 tbsp Applesauce (unsweetened)
• 1/2 cup Finely chopped walnuts or pecans (optional)
• 1/2 cup Powdered sugar (for coating)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large bowl, combine the 2 cups of gluten-free all-purpose flour, 1/4 cup of tapioca starch, 1 cup of powdered sugar, and 1/4 tsp of salt. Whisk these dry ingredients together until they are well combined.
3. 3Add the 1 cup of vegan butter (softened), 2 tbsp of applesauce, and 1 tsp of vanilla extract to the dry ingredients. Mix everything together until a cohesive dough forms. If you are using them, gently stir in the 1/2 cup of finely chopped walnuts or pecans.
4. 4Scoop out portions of the dough and roll them between your hands to form small balls, about 2.54 cm in diameter. Place these dough balls onto a baking sheet that has been lined with parchment paper, leaving a little space between each one.
5. 5Bake for 10 to 12 minutes, or until the edges of the cookies are just starting to turn a very light golden color. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. They will be delicate while warm.
6. 6While the cookies are still warm, carefully place about half of them into a bowl containing the 1/2 cup of powdered sugar. Gently toss them to coat. Remove the coated cookies and place them on a wire rack to cool completely. Once completely cool, repeat the process of rolling them in the remaining powdered sugar until they are fully coated and resemble snowballs.

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