Mexican Wedding Cookies
Preheat oven to 325°F.
- Cook1 h
- Total1 h
- Serves12
- LevelIntermediate
Ingredients
- ¾ cup non dairy margarine
- ½ cup confectioner’s sugar, plus ¼ cup for rolling
- ½ tsp. salt
- 1 cup almond meal
- 1½ tsp. vanilla extract
- ¾ cup sorghum flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
Method
- Preheat oven to 325°F.
- In a large mixing bowl, cream together the margarine and ½ cup confectioner’s sugar until smooth. Add the salt, almond meal, and vanilla extract and mix well. In a separate bowl, whisk together the sorghum flour, potato starch, tapioca flour, and xanthan gum.
- Gradually incorporate the flour mixture into the margarine mixture until a clumpy dough forms. Shape into 1-inch balls and place onto an ungreased cookie sheet.
- Bake for 17 to 20 minutes in a preheated oven. Let cool for 2 to 3 minutes, then coat the entire cookie with the additional confectioner’s sugar. Let cool completely before serving. Store in airtight container for up to 2 weeks.
