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.

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Variations

Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.

Nutrition Facts

116 calories; 8.1 g total fat; 8 mg cholesterol; 22 mg sodium. 10.5 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/11/2003
Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste Read More
(7)

Most helpful critical review

Rating: 1 stars
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 and some don't. this didn't! the cookies melted into one large sheet of pastry. perhaps chilling the dough before hand might have worked! the ingredients call for 2 C chopped hazelnuts, 2 C chopped walnuts or hazelnuts (quite a large amount of nuts). the directions call to add the ground hazelnuts and the chopped hazelnuts........what ground nuts? this recipe was a dismal failure. if i can resurrect another from experimentation i will forward to you. this is Christmas week and there are several gluten intolerant family members for whom this was to be a treat. Read More
(21)
9 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 6
Rating: 5 stars
10/11/2003
Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste Read More
(7)
Rating: 1 stars
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 and some don't. this didn't! the cookies melted into one large sheet of pastry. perhaps chilling the dough before hand might have worked! the ingredients call for 2 C chopped hazelnuts, 2 C chopped walnuts or hazelnuts (quite a large amount of nuts). the directions call to add the ground hazelnuts and the chopped hazelnuts........what ground nuts? this recipe was a dismal failure. if i can resurrect another from experimentation i will forward to you. this is Christmas week and there are several gluten intolerant family members for whom this was to be a treat. Read More
(21)
Rating: 1 stars
10/28/2008
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 did manage to save the remainder of the dough & turn it into a fairly good cookie that was close to the original Mexican Wedding cake with some changes. I will submit the recipe for others to try if they would like. Read More
(15)
Advertisement
Rating: 1 stars
12/23/2006
This recipe was a total flop. The cookies melted into one big mess. I would think twice before making this one. Read More
(11)
Rating: 1 stars
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 for cup in a regular mexican wedding cake recipe. Read More
(7)
Rating: 5 stars
10/11/2003
Hi, Can you please tell me if the measurement for the vanilla is correct in this recipe? Thanks, Celeste Read More
(7)
Advertisement
Rating: 5 stars
02/28/2005
I tried this recipe and somthing is missing it was dry and crumbley like something you would use on a apple crisp Read More
(5)
Rating: 5 stars
05/22/2006
your cake is the BEST!!!!!!!!! Read More
(3)
Rating: 1 stars
07/25/2016
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 to 1 gluten-free flour that contains xanthan gum, took out the gelatin and added an egg and a pinch of salt -- voila, the way they should be. I also roll in conf. sugar right out of the oven, and again after cooled. Read More
(2)
Rating: 1 stars
01/02/2014
The cookies melted into a puddle. Read More