Monday, October 25, 2010

Dairy and Gluten Free Mexican Wedding Cookies

It snowed here today.  These cookies remind me of miniature snowballs and seemed the perfect thing to enjoy with our first snow of the season.  I don't know where this recipe comes from anymore as I have made them for what feels like my whole life.  I did adapt them to be both dairy & gluten free.  I hope that you enjoy!

Dairy & Gluten Free Mexican Wedding Cookies

1 cup pecan halves or pieces
1 1/2 sticks vegan buttery alternative
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups gluten free all purpose flour blend (I used Bob's Red Mill)
3/4 tsp salt
1/2 cup powdered sugar (for coating baked cookies)

Preheat the oven to 325 F.
Using a food processor, chop the nuts until a fine texture is achieved.
Cream together the buttery alternative, powdered sugar, and vanilla extract.
Sift the salt and gluten free flour blend into the wet mixture.
Add the chopped pecans and stir until a uniform dough develops.
Use the dough to make 1" balls and place them on a baking sheet 1" apart.
If the dough is too crumbly to stick together as balls then mix in water 1 tsp at a time just until it holds together.
Bake at 325 F until the bottoms just begin to brown, about 20 minutes.
Place the remaining powdered sugar into a brown paper bag or a bowl with lid.
As the cookies come out of the oven place a few in the powdered sugar at a time and lightly shake to coat.
Set the powdered sugar cookies in a single layer without touching to cool completely.
When completely cooled store in an air tight container.


  1. Can we please not talk about snowballs yet???! ;)

  2. I love Mexican Wedding cookies! I will have to give these a try!

  3. These cookies sound wonderful right about now Stephanie. It's still hot here and the thought of a snowball is perfect... Seriously, never made these before and have added them to my must try list. Thanks for sharing the recipe.

  4. How long do these last when stored in an airtight container?

  5. Honestly, I don't know how long they would last as they get eaten up so fast :)

  6. It's been some time since I made these but I think around two dozen, give or take.

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