Gluten-Free Mexican Wedding Cookies
Serves 40
15 mins prep
30 mins cook
45 mins total
Tender butter cookies flavored with vanilla and toasted pecans and coated in powdered sugar.
Cookies
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Do ahead
Preheat the oven to 350°F.
Prepare two large baking sheets with parchment paper.
Make the cookie dough
In the bowl of a stand mixer or a large bowl with beaters, beat butter until light and fluffy, about three minutes. Add ¾ cup (143g) of the powdered sugar and beat until combined.
Add the vanilla and salt and beat to combine. Add the flour and mix just until combined.. Add the pecans and mix just until combined.
Make the bow shape (optional)
If using gluten-free flour: Working with small portions of dough at a time, roll into skinny logs. Carefully shape into bows and place 2 inches apart on the prepared baking sheets.
If using all-purpose flour: Transfer the dough to a large piping bag fitted with a medium round piping tip. Pipe cookies onto the prepared baking sheets in bow shapes 2 inches apart on the prepared baking sheets. The dough will be fairly stiff and harder to pipe, but not impossible.
If skipping the bow shape: Scoop dough with a small cookie scoop and roll into balls before placing 2 inches apart on the prepared pans.
Chill trays in the freezer for at least 15 minutes before baking. Bake for 14-16 minutes or until the bottoms are just light golden brown.
After baking, let cool on the pan for 5 minutes, then carefully dip and coat the warm cookies in the remaining ¾ cup (143g) powdered sugar. Place cookies on a wire rack to cool completely. After cooled, dip cookies a second time in powdered sugar to coat.
