Mexican Wedding Cookies
I just loved the way these cookies turned out. They are very rich and using the gluten free flour just added to the nutty flavor.When using the Gluten Free flour blend, it is recommended to add Xanthan Gum, so I did add it as per the instructions on the flour package. This recipe makes 3 dozen cookies! Be prepared to share the love!
2 sticks (1 cup) Earth Balance or non-dairy butter
¼ cup Sugar (granulated)
2 tsp Vanilla
2 cups Pecans, finely chopped
2 cups powdered sugar
Preheat oven to 300°F. You will need 3 cookie sheets, nonstick or lined with parchment paper.
With a mixer, cream the butter, sugar and vanilla 1-2 minutes or until light and fluffy. Mix Xanthan Gum into flour, then gradually add in the flour and mix until well combined. Add the chopped Pecans and blend 30 seconds more.
Using a ½ Tablespoon measure, or something about that size, generously round the dough in the spoon and with your hands roll them into balls. Place the balls about an inch apart on the cookie sheet. Bake time is about 30 minutes. Until they begin to just turn golden. To test if they are done- cut one cookie in half, there should be no doughy strip in the middle, it may crumble a bit.
In a bowl full of the powdered sugar, roll the cookies while they are still warm. Then cool on racks.
Serve at room temperature. Dust with a bit more powdered sugar for a nice clean presentation. Be careful not to eat too many!
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