GF Russian Tea Cakes

Ok, one more post before bed - something evoking happy memories and hopeful taste buds! I have always enjoyed Russian Tea Cakes at Christmas parties and Christmas cookie exchanges. They are sweet with a delightful crispy bite giving way to a soft, nutty chewiness. And if you're not careful you'll be walking around with white lips :)
It needs a few substitutions to make it dairy-free and egg-free, but this recipe from Betty Crocker (of all places! GF goes VERY commercial...) looks like a simple allergy- and party-friendly Christmas cookie! Follow the link for nutrition facts, to leave a review and more.

1	cup butter, softened
1/2	cup powdered sugar
1	teaspoon vanilla
1	egg
2 1/4	cups Bisquick® Gluten Free mix
3/4	cup finely chopped nuts
2/3	cup powdered sugar

    1. Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg. Stir in Bisquick mix and nuts until dough holds together. 
    2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 1 inch apart. 
    3. Bake 9 to 11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly. 
    4. Roll warm cookies in powdered sugar; place on cooling racks to cool completely. Roll in powdered sugar again.