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.
Servings: 40 cookies
Calories: 87kcal
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: 87kcal | Carbohydrates: 12g | Fat: 4g | Sodium: 66mg | Potassium: 5mg | Sugar: 8g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg