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Gluten Free Mexican Wedding Cookie Recipe

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Gluten Free Mexican Wedding Cookie Recipe
Gregor Schuster for Getty Images
Also known as Viennese Crescents, Italian Butter Balls, Russian Tea Cakes, Snowballs or Polvorones, these light, buttery, crumbly and not too sweet Mexican wedding cookies are a top pick around the holidays, along with Biscotti and Jam Dots. The gluten free version is a bit more delicate and crumbly, so I've added an egg to stabilize them without losing that melt in your mouth feel. You might want to double the recipe: these babies go fast and also make a great gift.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1 cup (2 sticks) organic pastured unsalted butter, at room temperature
  • 1/2 cup organic, powdered confectioners’ sugar, plus additional for dusting cookies
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground mace (optional)
  • Pinch of sea salt
  • 2 cups all-purpose gluten free flour blend* (See note below)
  • 1/3 cup almond flour or very finely ground almonds (almond meal)
  • 1 cup pecans or walnuts, chopped fine

Preparation:

Preheat the oven to 350’F
Line a baking sheet with parchment paper.
Place the butter in a mixing bowl and stir in the confectioner’s sugar, egg and vanilla extract with a wooden spoon or electric mixer on low speed until well blended.
Stir together the mace, sea salt, all-purpose flour and almond flour. Gradually add the flour mixture (on low speed if using the mixer) to the butter, along with the chopped pecans. Do not over-mix. The dough should just be uniform in texture.
Pinch or scoop enough dough (about a tablespoon) and roll into a 1-inch ball. Alternatively, shape the dough into a small crescent. If making round cookies, place the balls on the cookie sheet one inch apart and press down slightly so they don’t roll around. If making crescents, place them an inch apart.
Bake the cookies for 12-15 minutes, until light golden-brown. Remove the tray from the oven and dust the cookies with powdered sugar while still warm.
Let the cookies cool for 10 minutes before transferring them to a cooling rack or board (they are extremely fragile when hot). Let cool completely before serving. The cookies can be dusted with additional powdered sugar when plated.
Makes about 2 ½ dozen cookies.
*If your flour blend doesn’t contain xanthan or guar gum, add 1 teaspoon.
Copyright 2012 by Jen Hoy

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