Mexican Wedding Cookies Gluten Free
- 8 Tbsp (1 stick) unsalted butter, at room temperature; Use vegan butter to make dairy free
- ½ cup confectioners' sugar
- 1 tsp vanilla extract
- 1 cup Pamela's Artisan Gluten Free flour
- ⅛ tsp salt
- ¼ tsp cinnamon
- 1 cup walnuts or pecans, lightly toasted and ground
- Preheat oven to 350 degrees.
- Cream butter and ¼ cup sugar until fluffy. Add vanilla, reduce speed and gradually add flour, salt and cinnamon. Stir in nuts.
- Roll dough into 1 inch balls and place 1 inch apart on baking sheet. Bake for 12 minutes. Let cool on rack for 5 minutes.
- Sift remaining sugar over warm cookies until well coated.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2013/12/21/mexican-wedding-cookies-gluten-free-recipe/
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