Russian Tea Cakes

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 40 cookies


2 cups paleo flour (Bob’s Red Mill or homemade)
1 cup grass-fed butter, room temp
1 cup toasted walnuts or pecans, finely chopped
6 tbsp organic powdered sugar*, plus more for rolling cookies
1 tsp vanilla extract


  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper or a silicone liner.
  2. In a large bowl, cream together butter, vanilla, and powdered sugar until smooth.
  3. Add paleo flour and mix until thoroughly combined.
  4. Fold in nuts until evenly incorporated.
  5. Using a small cookie scoop, shape dough into 1-inch balls and place them on the baking sheet, leaving an inch between the balls. Bake for 12-15 minutes or until lightly golden on the bottom edges.
  6. Allow to cool only slightly and roll in powdered sugar while cookies are still pretty warm.
  7. Once cookies are cooled, roll them a second time in the powdered sugar.
Cookies can be stored in an airtight container for up to 1 week.

    *If you would like to avoid sugar, make powdered sugar out of coconut sugar by mixing 1 1/2 cups of coconut sugar with 1 tablespoon and 1/2 teaspoons of arrowroot in a spice or coffee grinder until it turns into powder then proceed with the recipe.