Grain-free Russian Tea Cakes or Mexican Wedding Cakes are a buttery Christmas cookie
Add all ingredients for the tea cakes to a stand mixer, and beat on medium speed until well-combined. Refrigerate cookie dough for 2 hours.
Form balls out of the cookie dough, about 1 to 1.5 inches in diameter and place on a parchment-lined baking sheet. Place tray of dough balls in the freezer and freeze for 15 minutes.
When you’re ready to bake, preheat the oven to 350 degrees F.
Add the sweetener of choice (for rolling) in a bowl and roll each ball of dough in the sweetener. Place the balls back onto the parchment-lined baking sheet. Bake 12 to 15 minutes, just until cookies begin turning slightly golden-brown.