Russian Tea Cakes (aka Mexican Wedding Cookies)

I’m quite disappointed that it has yet to snow where I live.

IMG_6336

After all, it’s already December 8th! Yet, it seems as if the weather is purposefully refusing not to cooperate. It’s barely gotten below 40°F most days, and on the days that do drop below freezing, there hasn’t been a cloud in the sky!

It looks like my winter break may not see a White Christmas after all.

However, I am an extremely stubborn person. Meaning that if the weather refuses to give me a little snow, I’ll just have to create some for myself…

With these delicious little Russian Tea Cakes!

IMG_6326

These cookies look like little baby snowballs, all covered in powdered sugar and such! And they taste like little drops of heaven, lemme tell you. Perfectly sweet, with a nice crumbly texture that practically melts-in-your mouth. Yet completely, utterly, unbelievably healthy.

(That is, without the powdered sugar. But, what’s a “snowball” cookie without a little snow?)

Instead of loading up these cookies with butter, sugar, and white flour, as the classic recipe calls for, I instead choose to use gluten free coconut flour, coconut oil, Greek yogurt, and stevia, for a lower-calorie and higher-protein alternative. Additionally, if you’re missing that buttery flavor achieved when you use an entire cup of butter for one recipe, no worries — you can add a touch of butter flavoring to achieve just that!

These cookies are surprisingly simple to make and astonishingly delicious… I made an entire batch last night, and only half of them remained when I left for school this morning!

IMG_6327

If you’re like me, and are suffering an unfortunately warm winter season, then why not create your own White Christmas with these melt-in-your-mouth treats?

Russian Tea Cakes (aka Mexican Wedding Cookies)

  • 3 tbs melted coconut oil
  • 1 c coconut flour (or other gluten free flour of choice)
  • 3/4 c stevia
  • 3 tbs nonfat Greek yogurt
  • 2 tsp vanilla extract
  • 1/4 tsp butter flavoring (optional)
  • 1/2 c chopped pecans
  • pinch of salt

Preheat oven to 350°F. Add all ingredients to a mixing bowl and stir until combined. The mixture should look like large bread crumbs. Scoop up a tablespoon of the batter and press into a ball, then roll between your hands until smooth. Place on a lightly greased cookie sheet and repeat until all the batter has been used. Bake for 13-15 minutes, or until golden. Remove and spray lightly with cooking spray. Roll in powdered sugar or coconut flakes. Let cool and top with crushed candy canes. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 84

Fat: 7g

Carbs: 5g

Protein: 2g

(Yields 15 cookies)

The nutrition information does not include the powdered sugar cookies are rolled in, as this can vary depending on how coated you choose to make them.

Advertisements

2 thoughts on “Russian Tea Cakes (aka Mexican Wedding Cookies)

    • I can imagine! The snow comes in waves here (Virginia): one year we’ll barely have a day of snow and the next we’ll barely have a week when it doesn’t snow! How cold does it get in Sydney in the winter? Thank you, you’re so sweet! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s