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Gluten-Free Mexican Wedding Cookies
If you, or someone you know has a gluten allergy, fear not! Use the recipe below to bake a batch of Mexican Wedding Cookie goodness that won’t be easily forgotten!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Ingredients
- 1 cup of confectioners’ sugar
- 1 cup of chopped hazelnuts
- 1 cup of chopped walnuts or hazelnuts
- ½ cup of butter
- ½ cup of white rice flour
- ¼ cup of cornstarch
- ¼ cup of tapioca flour
- 1 teaspoon of gluten-free vanilla extract
- ¼ teaspoon of unflavored gelatin
- Confectioners’ sugar as needed for additional dusting
Instructions
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Preheat your oven to 350 degrees. Mix butter and vanilla in a medium mixing bowl until creamy. Sift together the rice flour, cornstarch, tapioca starch, gelatin and confectioners’ sugar. Stir these into the butter mixture until all dry ingredients have been fully absorbed.
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Mix in the ground and chopped nuts, then shape the dough into crescents or small balls. Place cookies on an unprepared cookie sheet and bake for 8-10 minutes, or until golden brown. For cookies with added crispiness, reduce heat to 325 degrees and bake for slightly longer. When cookies have cooled, dust with additional confectioners’ sugar to taste.