December 11th, 2011Cookies, Gluten Free Dairy Free, Recipes, VeganDiscover Gluten Freedom 0 Comments

Gluten Free Mexican Wedding Cake Cookies


  • 1/2 cup pecans
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened (or butter substitute)
  • 1 teaspoon vanilla
  • 2 cups Pure Pantry All Purpose Baking Mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Additional powdered sugar, if desired


  1. Preheat oven to 350 degrees. Spread pecans on baking sheet and toast for 10 minutes. Let cool completely.
  2. Using a food processor, grind the cooled pecans and powdered sugar to a fine powder. Set aside.
  3. Combine the baking mix, baking powder and salt. Set aside.
  4. Cream the softened butter and vanilla in a mixer. Add the sugar-pecan powder and mix well. Gradually add the remaining dry ingredients, which have been combined. Mix well. Scrape the dough into a bowl, cover tightly and refrigerate for 1 to 3 hours.
  5. Measure the chilled dough into 1 inch balls. A small ice cream scoop works well for this purpose. Roll the balls between the palms of your hands to form a smooth ball. P lace the balls 4 inches apart on an ungreased cookie sheet. The 1 inch ball will yield a 2-1/2 inch cookie.
  6. Bake the cookies at 350 degrees for 15 to 20 minutes. The cookies will be golden brown. Cool the cookies on the cookie sheet for 3 minutes before transferring them to a cooling rack. Sprinkle the cooled cookies with additional powdered sugar, if desired.

Courtesy of Elizabeth Kaplan, The Pure Pantry

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