Gluten Free Wedding Cookies

Doesn't this look yummy?

I have been diagnosed with non-celiacs disorder. It's not fun and hard at times. There's gluten in everything, and I mean everything. I was craving these gems after talking to my mother in law. Apparently, we have the same fave cookie. :) 

So, as usual, it's let's see what I can do. How can I make these and have the same taste and texture using gluten-free flours? My hero Bob Red Mill all-purpose gluten-free flour comes to the rescue. I looks like this...

This flour is amazing, it's perfect for a cup to cup ratio, but it's finer in texture compared to many gluten-free flours out there. This would be great to use in pastry dough. I love the texture and taste of all my baked goods using this flour. You could also use Bob Red Mill Gluten-Free Baking 1 for 1 as well. That flour mix is amazing for baked goods of all kinds. 

Ok now that the informative part is over and how I wish my little blog could be sponsored by Bob Red Mill, sadly it is not. Who knows maybe eventually it can be. :)

But on to the recipe. I used this recipe from Joy of Cooking Cookbook. I have an older dated version from saying about the years of  89-99. It's a great cookbook for those that are learning to cook or already know how to cook but need help with how to cook this fish/chicken/beef etc. 

Here's the recipe...in my cookies I left the pecans out which they came out like buttery shortbread cookies rolled in powder sugar goodness.

The Joy of Cooking Mexican Wedding Cookies

Position a rack in the upper third of the oven. Preheat the oven to 350 degrees F. Grease cookie sheets.

Toast, stirring occasionally, in a baking pan until lightly browned, 5 to 8 minutes:

1 cup coarsely chopped pecans (optional)

Set aside to cool completely, then grind until very finely chopped but not powdery or oily. Beat on medium speed until very fluffy and well blended:

1/2 pound (2 sticks) unsalted butter, softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 teaspoons vanilla

Gradually beat the pecans into the butter mixture. Sift over the top and stir in until well blended:

2 cups all-purpose flour ( I used Bob Red Mill Gluten-free All-Purpose flour)

1/2 tsp Xanthan gum (You will need this, this acts as a binder and like gluten)

Pull off pieces of the dough and roll between your palms into generous 1-inch balls. Space about 1-1/4 inches apart on the sheets. Bake, 1 sheet at a time, until the cookies are faintly tinged with brown, 12 to 15 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool completely. Roll the cookies until coated all over in:

1/3 cup powdered sugar

Please let me know if you enjoyed this recipe!