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.
Provided by Laura Higley
Categories World Cuisine Recipes Latin American Mexican
Time 18m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 10.5 g, Cholesterol 8.1 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 22.1 mg, Sugar 5.4 g
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