Gluten-free Mexican Wedding Cakes

SUBMITTED BY: Laura Higley

"Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well."

PREP TIME	10 Min
COOK TIME	8 Min
READY IN	18 Min

SERVINGS & SCALING

Original recipe yield: 30 cookies

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INGREDIENTS

1/2 cup butter
1 teaspoon gluten free vanilla extract
1 cup confectioners' sugar
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 teaspoon unflavored gelatin (optional)
1 cup chopped hazelnuts
1 cup chopped walnuts or hazelnuts
confectioners' sugar for dusting

READ REVIEWS (5)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar.

Variations

Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 11, 2003 by CCLEVEN

Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste

4 users found this review helpful

Reviewed on Dec. 21, 2004 by JAMDIPASQUA

quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all purpose flour. i know enough not to be too hopeful of the results for substituting flours. some work and some don't. this didn't! the cookies melted into one large sheet of pastry. perhaps chilling the dough before hand might have worked! the ingredients call for 2 C chopped hazelnuts, 2 C chopped walnuts or hazelnuts (quite a large amount of nuts). the directions call to add the ground hazelnuts and the chopped hazelnuts........what ground nuts? this recipe was a dismal failure. if i can resurrect another from experimentation i will forward to you. this is Christmas week and there are several gluten intolerant family members for whom this was to be a treat.

3 users found this review helpful