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Gluten-free Mexican Wedding Cakes

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."

Rating: This weblink has been rated 5 times with an average star rating of 1.8 Read Reviews (7)

Rate/Review | 266 people have saved this

Prep Time:
10 Min
Cook Time:
8 Min
Ready In:
18 Min

Servings  (Help)

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Original Recipe Yield 30 cookies
 

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 116 | Total Fat: 8.1g | Cholesterol: 8mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2004 by JAMDIPASQUA 
quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2008 by T Hepner 
Even after chilling the dough as I would for regular Mexican Wedding Cake cookies, I still... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by CCLEVEN 
Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? ... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2006 by lovetocook 
This recipe was a total flop. The cookies melted into one big mess. I would think twice before... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2005 by DUANE100 
I tried this recipe and somthing is missing it was dry and crumbley like something you would... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2008 by Diane 
This recipe just doesn't work. We had to add an egg just to get the whole thing to stick... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2006 by ling-ling 
your cake is the BEST!!!!!!!!! MORE

 
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