I’m in trouble…big trouble. Because the holiday season, as far as I’m concerned, has kicked off. That means lots of baking for me. I love to experiment and see what I can convert to gluten-free. Some times I am successful and some times not. But when I am, I need to get these treats out of the house! My neighbors really like me.
I’ve said this before, if I see a picture of a certain food, I get a little obsessed; in a good way. I must have seen some of these delectable treats somewhere and decided I needed a good gluten-free version. I had to have gluten-free Mexican wedding cookies!
I tried making them before but they fell apart so I was feeling a bit deflated. I had some time today to play thus, I started looking through recipes. I tried a few different recipes and the one below is my favorite (a combination of a few different ones).
Happy holidays! I hope you enjoy them. Remember, you can buy The Warm Kitchen cookbook from my website. I pride myself in writing good recipes which explain how to do things. I hope it helps.
Gluten Free Mexican Wedding Cookies
Makes about 40 cookies
2 cups Amy’s Gluten Free Flour Blend
1 heaping teaspoon xanthan gum
1/4 teaspoon kosher or fine sea salt
1/2 heaping cup powdered sugar + about 1 cup for dusting cookies later
1 cup unsalted butter, room temperature, or butter substitute, like Earth Balance soy-free sticks or shortening
1 teaspoon gluten-free vanilla extract
1 cup finely chopped pecans or walnuts
- Prepare 2 cookie sheets by placing parchment paper or silicone baking mats on top.
- In a small bowl, mix the flour, xanthan gum, and salt. Set aside.
- Sift 1/2 heaping cup of powdered sugar into the bowl which you will use to cream the sugar and butter or shortening, either a large bowl or the bowl of a stand up mixer. You can use a mesh strainer to sift the sugar. Add the butter or shortening to the bowl.
- With a stand up or handheld mixer, blend the sugar and butter or shortening until creamy. Add vanilla and mix until well blended.
- Gradually add the flour mixture and mix until combined. Add nuts and with a rubber spatula or wooden spoon, mix until combined. Cover dough and place in fridge for 1-2 hours.
- Preheat oven to 350°F. Roll into bite-sized balls. Place on the cookie sheets about 1” apart (they don’t spread so they can be close).
- Bake 10-12 minutes in the center of the oven, rotating the pan 180 degrees once after 5 minutes. Bake until fragrant and the bottoms are light brown. Remove the tray from the oven and set aside for 4 minutes. Do not take them off of the tray yet.
- Place ½ cup of powdered sugar in a bowl or pie dish. After 4 minutes, roll in the powdered sugar. Place on a wire rack and cool another 5-10 minutes. Roll each cookie a second time in the powdered sugar. TIP: I baked the cookies one tray at a time. While 1 batch of cookies were baking, I was rolling another batch in the sugar. It took longer but it was easier to remember which had been rolled once or twice.
- Cool completely and then keep in a covered container.