Mexican Wedding Cookies

Gluten-Free Mexican Wedding Cookies

Also called Italian butterballs and Russian tea cakes, these special-occasion Gluten-Free Mexican Wedding Cookies by Mary Capone are delicious and simple to make. These gluten-free wedding cookies can be made one to two days ahead and stored in airtight containers. Refresh them by dusting or re-rolling in confectioners’ sugar just before serving. Recipe can be doubled or tripled for a crowd.

3.46 from 59 votes
Mexican Wedding Cookies
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Gluten-Free Mexican Wedding Cookies

Also called Italian butterballs and Russian tea cakes, these special-occasion Gluten-Free Mexican Wedding Cookies by Mary Capone are delicious and simple to make. These gluten-free wedding cookies can be made one to two days ahead and stored in airtight containers. Refresh them by dusting or re-rolling in confectioners’ sugar just before serving. Recipe can be doubled or tripled for a crowd.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dessert
Servings: 40 cookies
Calories: 87kcal
Author: Mary Capone

Ingredients

  • 1 cup (2 sticks) butter or dairy-free butter alternative, room temperature
  • 1/2 cup confectioners’ sugar
  • 2 teaspoon pure vanilla extract
  • 1 cup raw , unsalted walnuts, pecans or sunflower seeds, finely chopped, or ¾ cup gluten-free flour blend of choice
  • 1 3/4 cups gluten-free flour blend
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon fine-grind sea salt
  • Confectioners’ sugar , for coating

Instructions

  • Preheat oven to 300°F. Lightly grease a baking sheet or line it with parchment paper.
  • Cream butter and sugar together with a stand mixer or by hand until soft and well blended. Add vanilla and nuts, if using, and combine.
  • In a medium bowl, whisk together flour blend (add additional ¾ cup blend here if not using nuts or sunflower seeds), xanthan gum and salt. Add to butter mixture and blend just until incorporated and dough forms into a ball.
  • Scoop about 1 tablespoon dough and roll it into a small ball or a crescent moon shape. Repeat with remaining dough. Place cookies on prepared baking sheet. (They will expand a little in the oven.) Bake in preheated oven for 30 to 35 minutes or until cookies are light golden-brown on the bottom.
  • Remove from oven and let rest for 5 minutes on baking sheet. Roll in a bowl of confectioners’ sugar to coat completely.

Nutrition

Nutrition Facts
Gluten-Free Mexican Wedding Cookies
Amount Per Serving
Calories 87 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 66mg3%
Potassium 5mg0%
Carbohydrates 12g4%
Sugar 8g9%
Vitamin C 0.1mg0%
Calcium 4mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Mary Capone, originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cookies Mexican Powdered Sugar Wedding
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