Mexican Wedding Cookies

MAKES 40 2-INCH COOKIES

A delicate favorite of the holiday season, these little gems are normally made with walnuts, pistachios, pecans or almonds. This nut-free version, made with sunflower seeds, is equally delicious.

    ½  cup confectioner’s sugar
    1  cup dairy-free, soy-free vegetable shortening
    2  teaspoons vanilla extract
    2  cups gluten-free cookie flour mix
    ½  teaspoon xanthan gum
    ¼  teaspoon salt
    1  cup finely chopped roasted sunflower seeds
    -  Confectioner’s sugar, for rolling

1. In a large bowl, combine ½ cup sugar, shortening and vanilla extract. Blend well.

2. In a separate bowl, combine flour mix, xanthan gum and salt.

3. Stir flour mixture and sunflower seeds into sugar mixture, mixing with hands until dough holds together. Cover the bowl and chill about 1 hour.  

4. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.

5. Remove the dough from refrigerator. Flour your hands and shape dough into 1-inch balls. Place balls 1 inch apart on cookie sheets.

6. Bake cookies on center rack in preheated oven for about 20 minutes until set but not brown.

7. Spread additional sugar evenly over the surface of a large plate. Reserve.

8. Cool cookies for 10 minutes on sheets. Gently remove with a thin spatula and roll them in confectioner’s sugar. Cool completely and re-roll in confectioner’s sugar, adding additional sugar as needed.

Each cookie contains: 96 calories, 6g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 10g carbohydrate, 63mg sodium, 0g fiber, 1g protein

TIP To roast sunflower seeds, heat raw seeds in a heavy frying pan over medium-high heat. Cook, stirring constantly, until seeds are golden. Remove from heat and let cool before chopping seeds.

TIP If cookies aren’t eaten within a day, arrange them in single layers between parchment paper in an airtight container and store in the freezer. Enjoy them at room temperature.

Accurate flour measurement is critical to successful gluten-free cookie making. Use a large spoon to scoop the flour into the measuring cup. Then level it off with the back of a knife.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Nut Allergies
• Dessert
• Cooking
• Snacks