When my friend Amanda started her campaign to do a wonderful act of kindness for others, I was completely on board. Desserts for the Deserving is a wonderful event where lucky nominee’s receive special treats from food bloggers across the country.
I wanted to make a standard, household favorite and turn it into a gluten free version of it’s original. After several failed attempts, I found just the recipe I was looking for. A melt in your mouth, can’t eat just one, kind of cookie!
Although these are kind of a December holiday staple, I have been known to make these all year around. Swapping out pecans for pistachios (from the original recipe) and rolled not once, but twice in powdered sugar, these disappeared faster than one can say “Mexican Wedding Cookie”.
Packaged up and tied with a nice little bow is just what one needs when feeling a bit down in the dumps. I know I would feel pretty darn happy if I received an unexpected sweet treat on my doorstep. And from a stranger, no less! And , receiving a thank you email from the daughter whom nominated her sweet parents was worth every turn of my mixer as well as a trip to the post office.
Maybe you too can do “One Nice Thing” for someone you know (or don’t know). You will be amazed at how warm your heart will feel. Thanks again, Amanda for always opening up your heart and spreading good feelings, love, and most of all, kindness!
Mexican Wedding Cookies – Gluten Free
4 ounces | 114 grams | 1/2 cup unsalted butter, room temperature
1 5/8 ounces | 45 grams | 1/3 cup powdered sugar, sifted (plus more for rolling)
1/2 teaspoon pure, vanilla extract
3 3/4 ounces | 110 grams | 3/4 cup brown rice flour, sifted
3/4 ounces | 20 grams | 2 tablespoons tapioca starch
1/8 teaspoon Celtic sea salt
1 3/8 ounces | 40 grams | 1/4 cup pecan pieces, toasted and chopped
• preheat oven to 350*. line two baking sheets with parchment and set aside.
• in the work bowl of your electric mixer, beat the butter and powdered sugar until well combined.
• add vanilla and mix.
• add brown rice flour, tapioca starch and Celtic sea salt. beat until just combined (but don’t overmix).
• add toasted pecans and mix with a rubber spatula.
• using a small ice cream scooper, scoop dough into balls and place on a parchment lined baking sheet. these generally don’t spread, so you can get more on the pan.
• bake 14 – 16 minutes or until the circumference of the cookie turns a golden brown.
• place on a wire rack and let cool for 5 to 10 minutes.
• roll in sifted, powdered sugar and place on a wire rack set over a rimmed baking sheet.
• let sit for about 20 minutes and then re-roll in the powdered sugar.
• eat immediately!
The Urban Baker / SusanSalzman.com