Baby Sweet Cakes
Yield: about 32
Prep time: 30 minutes
Chill time: 1 hour
2nd Prep time: 20 minutes
Bake Time: 16 minutes
I took the traditional Russian teacake and modified it to create a bit of candied yams for your taste-buds! Baking gluten-free is trial and error, especially breads because they do not rise as well. However any shortbread type of cookie is almost destined to become gluten free. See my previous article Sweet Prohibited: Going Gluten-Free for more information.
I have a huge sweet tooth. It is extremely hard for me to bake these as gifts AND give them away. Now that I’ve discovered a gluten-free alternative, the challenge to not devour them is even more difficult.
Even if you do not have a gluten intolerance give these a try this season and see if you can tell the difference!
- 1/2 cup of unsalted Butter (1 stick), room temperature
- 2/3 cup + 2 tbsp All-purpose gluten free flour (I used Bob’s Red Mill)
- 1/3 cup Sweet Potato Flour (I used Zocalo Sweet Potato Flour)
- 1/4 cup Organic Powdered Sugar, sifted (Be sure to check the label to make sure it is gluten free)
- 1/2 tbsp Water
- 1/2 tsp Vanilla
- 1/4 cups + 2 tbsp Pecans, finely chopped
For Coating: approximately 1/4 cup sifted powdered sugar
In a medium size bowl, sift together items 2 – 4. Set aside.
In a large bowl, cream butter on medium to high speed for 30 seconds. Add half of the dry sifted ingredients and items 5 -6. Mix well.
Mix in remaining dry ingredients. Batter will look moist. Stir in item 7 until well combined.
Cover with plastic wrap and chill for 1 hour.
Heat oven to 325 degrees.
Shape dough by scooping 1 tsp chunks and rolling into a ball. Place 1 inch apart on an un-greased cookie sheet.
Bake for 16 minutes or until bottoms are golden brown. Remove and cool on wire rack. Roll cookies in powdered sugar coating. Hint: make it mess free by putting the powdered sugar in a large plastic bag (gallon size) and shake –shake- shake until coated.
Storage: Store in an airtight container.