Gluten-free Mexican Wedding Cakes

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.

• Preparation Time: 10 mins
• Cooking Time: 8 mins
• Total Time: 18 mins
• Calories: 116 Calories

Ingredients

• ½ cup butter
• ¼ cup cornstarch
• 1 cup confectioners' sugar
• 1 cup chopped hazelnuts
• confectioners' sugar for dusting
• ½ cup white rice flour
• ¼ cup tapioca flour
• 1 teaspoon gluten free vanilla extract
• ¼ teaspoon unflavored gelatin (Optional)
• 1 cup chopped walnuts or hazelnuts

Recipe Instructions

Step 1

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

Step 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.

Step 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.