Gluten-Free Mexican Wedding Cookies
Updated Apr 24, 2019, Published Oct 02, 2018
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Also called Italian butterballs and Russian tea cakes, these special-occasion Gluten-Free Mexican Wedding Cookies by Mary Capone are delicious and simple to make. These gluten-free wedding cookies can be made one to two days ahead and stored in airtight containers. Refresh them by dusting or re-rolling in confectioners’ sugar just before serving. Recipe can be doubled or tripled for a crowd.
Gluten-Free Mexican Wedding Cookies
Also called Italian butterballs and Russian tea cakes, these special-occasion Gluten-Free Mexican Wedding Cookies by Mary Capone are delicious and simple to make. These gluten-free wedding cookies can be made one to two days ahead and stored in airtight containers. Refresh them by dusting or re-rolling in confectioners’ sugar just before serving. Recipe can be doubled or tripled for a crowd.
Ingredients
- 1 cup (2 sticks) butter or dairy-free butter alternative, room temperature
- 1/2 cup confectioners’ sugar
- 2 teaspoon pure vanilla extract
- 1 cup raw , unsalted walnuts, pecans or sunflower seeds,, finely chopped, or ¾ cup gluten-free flour blend of choice
- 1 3/4 cups gluten-free flour blend
- 1 teaspoon xanthan gum
- 1/2 teaspoon fine-grind sea salt
- Confectioners’ sugar, , for coating
Instructions
- Preheat oven to 300°F. Lightly grease a baking sheet or line it with parchment paper.
- Cream butter and sugar together with a stand mixer or by hand until soft and well blended. Add vanilla and nuts, if using, and combine.
- In a medium bowl, whisk together flour blend (add additional ¾ cup blend here if not using nuts or sunflower seeds), xanthan gum and salt. Add to butter mixture and blend just until incorporated and dough forms into a ball.
- Scoop about 1 tablespoon dough and roll it into a small ball or a crescent moon shape. Repeat with remaining dough. Place cookies on prepared baking sheet. (They will expand a little in the oven.) Bake in preheated oven for 30 to 35 minutes or until cookies are light golden-brown on the bottom.
- Remove from oven and let rest for 5 minutes on baking sheet. Roll in a bowl of confectioners’ sugar to coat completely.
Nutrition
Calories: 87kcalCarbohydrates: 12gFat: 4gSodium: 66mgPotassium: 5mgSugar: 8gVitamin C: 0.1mgCalcium: 4mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Written by Mary Capone, originally published in Gluten Free & More.
Should I eliminate the xanthan gum if I’m using Bob’s Red Mill one to one gluten-free flour which already contains xanthan gum?
You should be able to eliminate the xanthan gum if your flour blend contains it.
I love this recipe. Very easy to make. I was asked to make Mexican Wedding Cookies for a Celebration of Life, for a dear friend, of my daughter and her friends. That was his favorite cookie and always liked mine. Since at least 30% of the people attending, are GF, I thought it would be proper, to make a couple of batches for them.
Thank you for sharing this yummy recipe. ???