Gluten Free Mexican Wedding Cookies
One of the neatest things about being married is making new memories. I also don’t remember making these cookies for our Christmas goodies with my family when I was growing up. But, they became part of our new family tradition. I think I googled this recipe for Francisco and I’s first Christmas together while we were dating. I’m not sure why I wanted these (maybe because they’re called Mexican Wedding Cakes? (Also known as Russian Tea Cakes.)) But I’m sure I knew that my Snickerdoodle Cookie Loving husband would also love these too. When I asked him if we should include them in the lineup for this year, he insisted. I also remembered later that my father-in-law, Papa Rogelio Aguilar, loved these the most at our first Christmas together.
I adapted this Betty Crocker recipe to be gluten-free and they are lactose-free (butter is lactose-free). From Betty: They are buttery, melt-in-your-mouth, and obviously go by many names. They always contain finely chopped nuts, and are extra special when made with macadamia nuts. A variation is to add ¾ cooled toasted coconut to the recipe. Makes 4 dozen.
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups GF flour
¾ cup finely chopped nuts (I did use macadamia nuts and I highly recommend it!)
¼ teaspoon salt
Powdered Sugar for rolling dough
Heat oven to 400⁰F.
Mix butter, ½ cup powdered sugar and vanilla. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10-12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar. Cool on wire rack. Roll in powdered sugar again once cool.