Gluten Free Mexican Wedding Cake Cookies


(gluten free/casein free/egg free/vegan)
Makes 40 cookies


1/2 cup pecans
1 cup powdered sugar
1 cup unsalted butter, softened (or butter substitute)
1 teaspoon vanilla
2 cups All Purpose Baking Mix
1 teaspoon baking powder
1/2 teaspoon salt
Additional powdered sugar, if desired


Preheat oven to 350 degrees. Spread pecans on baking sheet and toast for 10 minutes. Let cool completely.

Using a food processor, grind the cooled pecans and powdered sugar to a fine powder.  Set aside.

Combine the baking mix, baking powder and salt.  Set aside.

Cream the softened butter and vanilla in a mixer.  Add the sugar-pecan powder and mix well.  Gradually add the remaining dry ingredients, which have been combined.  Mix well.  Scrape the dough into a bowl, cover tightly and refrigerate for 1 to 3 hours.

Measure the chilled dough into 1 inch balls.  A small ice cream scoop works well for this purpose. R oll the balls between the palms of your hands to form a smooth ball. P lace the balls 4 inches apart on an ungreased cookie sheet. The 1 inch ball will yield a 2-1/2 inch cookie.

Bake the cookies at 350 degrees for 15 to 20 minutes.  The cookies will be golden brown.  Cool the cookies on the cookie sheet for 3 minutes before transferring them to a cooling rack.  Sprinkle the cooled cookies with additional powdered sugar, if desired.

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