Gluten Free Mexican Wedding Cookies OR Russian Tea Cakes


"I can not take credit for this recipe. I found it on a gluten free recipes website and made them for my gluten/ wheat free mother-in-law. These were so yummy and delicious I thought I should share it with AR. Hope you enjoy!"
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Serving size has been adjusted!
Original recipe yields 48 servings

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  • Prep

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  1. Toast the pecan halves over low heat until fragrant.
  2. Sift one cup of the powdered sugar.
  3. Process the toasted pecans and the 1 cup of powdered sugar in the bowl of your food processor until even and fine.
  4. Cream together the butter and cream cheese with the powdered sugar/pecan mixture.
  5. Add vanilla.
  6. Sift together the sorghum and tapioca flours.
  7. Add the xanthan gum to the sifted flours.
  8. Mix the dry ingredients in to the creamed/wet ingredients until it comes together as cookie dough (2-3 minutes on medium).
  9. Roll into 1 inch balls and place the balls on a large plate.
  10. Refrigerate the 1inch balls for 30 minutes to 1 hour.
  11. Preheat the oven to 350F.
  12. Lay out the balls on a cookie sheet lined with parchment paper or a silpat about 1 1/2 inches apart.
  13. Bake for 12 – 15 minutes and remove from the oven. Allow the cookies to cool 2-3 minutes before attempting to move them.
  14. Dredge the warm cookies carefully in powdered sugar. (I usually put a cup of powdered sugar into a baggie and then toss 4 or so cookies about in the sugar until well coated.)
  15. Allow the cookies to cool completely on a cookie rack.
  16. Toss in powdered sugar again, if desired, before serving or packing in an airtight container.


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