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)

Instructions

1. 1Preheat your oven to 350°F (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 1 inch 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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