Mexican Wedding Cookies, Russian Tea Cakes, Snowballs. A cookie by so many names must be sweet.
Now, I usually need at least a chocolate chip or two in my cookies to feel like they are worth eating, but there are exceptions to every rule and sometimes you need to do things a little differently. And fancier. I would argue that these wedding cookies/tea cakes are fancier than your standard chocolate chip cookie and are therefore appropriate to bring to a party. Especially a taco party where you are bringing dessert, are trying very, very hard to stay on-theme, and are not ready to commence experimenting with gluten-free churros. Yes, these tasty little bombs will definitely do the trick in that scenario.
And as luck would have it, my gluten-free version of these guys are nearly indistinguishable from the original. It was meant to be.
Mexican Wedding Cookies
(makes about 36 cookies)
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup white rice flour*
3/4 cup +1 tablespoon almond flour*
1/4 cup +3 tablespoons tapioca flour*
3/4 teaspoon xanthan gum*
1/4 teaspoon salt
3/4 cup chopped pecans or walnuts
*If you want the non-gluten-free version, just replace the 3 flours and xanthan gum with 2 1/4 cups regular flour. Easy.
Heat oven to 350 degrees.
Cream butter in the bowl of a large stand mixer. Add sugar and mix well. Add vanilla. Mix.
Add flour(s), xanthan gum (if going with the GF version), and salt. Mix well. Add nuts and mix to combine.
Using your hands and about two teaspoons of dough at a time, roll dough into small balls and place on a parchment lined baking sheet. (Note, the smaller the balls, the more cookies you will have.) Bake 15 minutes.
Remove from oven and transfer to a cooling rack. Pour about a cup of powdered sugar into a shallow bowl. While still warm, roll cookies in powdered sugar, then place them carefully back on the rack. When cooled, roll them in the sugar a second time.