Gluten Free Mexican Wedding Cookies
These gluten free Mexican wedding cookies are buttery, nutty, and coated in a snowy layer of powdered sugar. A classic treat perfect for holidays and celebrations.
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Equipment
- electric mixer
- wire rack
Ingredients
- 1 cup Unsalted Butter (softened)
- 1/2 cup Powdered Sugar (plus 1 cup more for rolling)
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 2 cups Gluten Free 1:1 Flour Blend
- 1 cup Finely Chopped Toasted Pecans
- 1/4 tsp Fine Sea Salt
Instructions
- Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and the 1/2 cup of powdered sugar with an electric mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the vanilla extract and almond extract until combined.
- Add the gluten free flour blend and fine sea salt and mix on low speed until a soft dough forms. Fold in the toasted pecans until evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets. These cookies do not spread much so they can be placed relatively close together.
- Bake for 16 to 18 minutes until the bottoms are lightly golden but the tops remain pale. The cookies will feel slightly soft but will firm up as they cool.
- Place the remaining 1 cup of powdered sugar in a shallow bowl. Let the cookies cool on the baking sheet for just 5 minutes until they are still warm but can be handled. Roll each warm cookie in the powdered sugar until generously coated.
- Let the cookies cool completely on a wire rack, then roll them in the powdered sugar a second time for a thick, snowy white coating.
Servings: 36 cookies
Nutrition
Serving: 1serving | Calories: 118kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g
Calories: 118kcal
Cost: $10