indulgent
Mexican wedding cookies
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter (softened)
- ¼ cup powdered sugar (plus about ½ cup for rolling)
- 1 teaspoon pure vanilla extract
- 1 cup Bob's Red Mill gluten-free 1 to 1 flour
- ½ cup pecans (toasted, finely chopped (in a food processor))
Instructions
- 1
Beat the butter on medium-high speed in the bowl of an electric mixer until light and fluffy.
- 2
Add the ¼ cup powdered sugar and vanilla extract. Mix to combine.
- 3
Beat in the flour and pecans until completely combined.
- 4
Roll the dough into a ball and wrap with plastic. Refrigerate until chilled, about 30 minutes.
- 5
Preheat the oven to 350º F.
- 6
Roll about a tablespoon of dough at a time into a ball and place on a parchment-lined baking sheet about ½-inch apart.
- 7
Bake until the bottoms are lightly golden brown, about 15 minutes. Let cool for a few minutes, then roll each cookie in powdered sugar and transfer to a cooling rack.