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My review
Gluten-free Mexican Wedding Cakes
made it |
9 reviews
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Laura Higley
"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."
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Ingredients
18 m servings 116 calsOriginal recipe yields 30 servings (30 cookies)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Variations
- Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.
Nutrition Facts
Per Serving: 116 calories; 8.1 g fat; 10.5 g carbohydrates; 1.4 g protein; 8 mg cholesterol; 22 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
4/12/2003
Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste
Most helpful critical review
12/21/2004
quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all purpose flour. i know enough not to be too hopeful of the results for substituting flours. some work...
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12/21/2004
quite disappointing..before becoming gluten intolerant i have eaten these cookies made w/ all purpose flour. i know enough not to be too hopeful of the results for substituting flours. some work...
10/27/2008
Even after chilling the dough as I would for regular Mexican Wedding Cake cookies, I still ended up with a finished cookie that looked more like a very flat crisp than a Mexican Wedding Cake. I...
12/23/2006
This recipe was a total flop. The cookies melted into one big mess. I would think twice before making this one.
12/17/2008
This recipe just doesn't work. We had to add an egg just to get the whole thing to stick together a bit. Do yourself a favor and skip this recipe... use a GF flour mix and substitute it cup fo...
4/12/2003
Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste
2/28/2005
I tried this recipe and somthing is missing it was dry and crumbley like something you would use on a apple crisp
7/25/2016
I tried this recipe twice as written, once right away and once leaving the dough sit in fridge 24 hrs. Not happy with the results. Instead of using rice and tapioca flours, I switched to a 1 ...