These Gluten-Free Mexican Wedding Cakes are also called Russian Tea Cakes or Snowball Cookies. No matter what call you them, this is a super easy recipe for a gluten-free version. I like them best with the optional pecans. Recipe makes about 4 dozen.
Ingredients:
- 1 C butter, melted
- ½ C powdered sugar
- 1 t vanilla
- 1 ¼ C tapioca flour
- 1 C white or brown rice flour
- ½ C almond flour
- 1 t xanthan gum
- 1 C powdered sugar for dusting
- Optional: ½ C finely chopped pecans
Directions:
Preheat oven to 400 degrees.
Combine melted butter, powdered sugar, and vanilla. Whisk together flours and xanthan gum in a separate bowl.
Add flour mixture (and pecans if desired) to butter mixture. Mix until thoroughly combined. Press into one-inch balls. Put on parchment-covered baking sheet.
Bake at 400 degrees for 12 – 14 minutes. They’ll be slightly golden when done.
Remove Gluten-Free Mexican Wedding Cakes from oven. Allow to cool for a few minutes. Roll each cookie in powdered sugar. Allow to fully cool on rack.
Enjoy!
You might also like these recipes: