Russian Tea Cakes (gluten-free, dairy-free, egg-free)

Growing up, one of my all-time favorite holiday cookies was (& still is) Russian Tea Cakes. I've been thinking of coming up with a 'boy-friendly' recipe for awhile, just haven't done it, until now. I think it's the drop in temperature, creating the sincere feeling that Christmas is just lingering in the distance. I am determined to have a multitude of tried & true recipes this year. My Grandparents will be here visiting over Christmas & we like to call my Grandma Mrs. Claus- she is the queen of the cookie baking. I want to make sure I have some she can enjoy with her great-grandsons. The best part about this recipe, is I read through a variety of them on google, but then found Betty Crocker's- it was already egg-free, so I actually just followed it ingredient per ingredient & swapped out what I needed to. So here it is....Russian Tea Cakes. Enjoy!

Russian Tea Cakes

1 cup organic palm shortening

1/2 cup powdered sugar (I use corn-free)

1 teaspoon vanilla

2-1/4 cups gluten-free flour mix (1-cup white rice flour, 1/2 cup sweet rice flour, 1/2 cup tapioca flour, 1/4 cup potato starch)

3/4 cups finely chopped almonds

1/4 teaspoon salt

powdered sugar, for dusting the cookies

1. Preheat oven to 350 degrees.

2. Beat together the palm shortening, powdered sugar & vanilla.

3. Mix together gluten-free flour mix, chopped nuts & salt.

4. Add dry ingredients to palm shortening mixture. Mix with a wooden spoon, then use your hands to bring it all together. It will actually look fairly crumbly.

5. Shape the dough into 1-inch balls & place onto a cookie sheet.

6. Bake at 350 degrees for 10-12 minutes, until the cookies are done, but not browned.

7. Let cool for a little bit, then remove from pan & roll in remaining powdered sugar while still warm. When cooled completely, roll in powdered sugar again.