Gluten-Free Mexican Wedding Cookies

These Mexican Wedding Cookies (often called Russian Teacakes, Walnut Crescents, or Mexican Wedding Cakes) are melt-in-your-mouth delicious, nutty, and delicate. They're also gluten-free, corn-free, soy-free, dairy-free, and vegan!

Prep Time10

Cook Time12

Servings:

Calories: 105kcal

Author: Anna Chesley

Equipment

food processor

Ingredients

½ cup walnuts
½ cup pecans
½ cup organic corn-free powdered sugar
½ cup spectrum palm shortening
½ cup almond flour
½ cup cassava flour
1 teaspoon vanilla flavoring
2 tablespoon organic corn-free powdered sugar for dusting

Instructions

Preheat oven to 350°F.
Add nuts to the bowl of food processor, and pulse just until well chopped.
Add all remaining ingredients, (except the 2T powdered sugar for dusting). Pulse until mixture is well blended, and starts wanting to form a ball.
Roll dough, a tablspoon at a time, into balls. Place on parchment-lined baking sheets, and bake for 12 minutes, or until just golden.
Allow cookies to cool for 5 minutes, then gently roll in the remaining powdered sugar until each cookie is well-coated. Allow to cookies to cool before serving.

Notes

Allergic to vanilla? ME TOO! Instead of the vanilla, try substituting with 3 drops dietary orange essential oil and 1 teaspoon water. I adore this flavor, and wouldn't go back to vanilla even if I weren't allergic!

Allergic to walnuts? You can absolutely make this recipe with all pecans. Or substitute half almonds, and add an extra ½ teaspoon of water to the dough.

Nutrition