Gluten Free Mexican Wedding Cookies
Servings 24 cookies
Ingredients
- 1 cup pecans
- 1 cup butter, softened
- 1/2 cup powdered sugar plus more for dusting
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 21/4 cups gluten free flour blend
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Heat a dry skillet on medium heat and add the pecans. Toast the nuts, stirring every few seconds. Cook until they are slightly darkened but not burnt, about 2 minutes. Remove from heat and chop finely.
- In a large mixing bowl, cream together the softened butter, powdered sugar and maple syrup until the color lightens and the texture is fluffy. Add the vanilla extract, chopped pecans, and sifted flour, mixing with a wooden spoon or spatula until incorporated and a soft dough forms.
- Scoop small portions of dough, about a tablespoon each, and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are slightly golden and the bottoms are a medium golden brown.
- Once the cookies are done, remove them from the oven and let them cool for a few minutes on the baking sheet. After they've cooled slightly, dust the gluten free Mexican wedding cookies generously with powdered sugar and serve!