Mexican Wedding Cookies Recipe

Name: Mexican Wedding Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.6 ounces potato starch (about 1/2 cup); 2.3 ounces cornstarch (about 1/2 cup); 2.1 ounces garbanzo bean flour (about 1/2 cup); 2.1 ounces sweet white sorghum flour (about 1/2 cup); 1 teaspoon xanthan gum; 1/4 teaspoon salt; 1/2 cup sifted powdered sugar; 5 tablespoons butter, softened; 2 teaspoons vanilla extract; 2 tablespoons canola oil; 1 tablespoon 1% low-fat milk; 2 large egg yolks; 1/2 cup pecans, finely chopped; 1/3 cup powdered sugar

Servings: persons

2.6 ounces potato starch (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
2.1 ounces garbanzo bean flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sifted powdered sugar
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 tablespoons canola oil
1 tablespoon 1% low-fat milk
2 large egg yolks
1/2 cup pecans, finely chopped
1/3 cup powdered sugar

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon potato starch, cornstarch, and flours into dry measuring cups; level with a knife. Combine potato starch, cornstarch, flours, xanthan gum, and salt in a medium bowl, stirring with a whisk.
3
Place 1/2 cup powdered sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add canola oil, milk, and egg yolks, beating until blended. Gradually add flour mixture, beating until blended. Stir in pecans.
4
Shape dough into 38 (1-inch) balls, and place 2 inches apart on baking sheets lined with parchment paper. Flatten tops of cookies slightly with fingers. Bake at 350u00b0 for 10 to 12 minutes or until bottoms of cookies are lightly browned.
5
Immediately roll warm cookies in 1/3 cup powdered sugar; cool completely on a wire rack, reserving powdered sugar. Reroll cooled cookies in remaining powdered sugar.
6
These cookies can be stored in an airtight container up to 2 weeks.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2.6 ounces potato starch (about 1/2 cup), 2.3 ounces cornstarch (about 1/2 cup), 2.1 ounces garbanzo bean flour (about 1/2 cup), 2.1 ounces sweet white sorghum flour (about 1/2 cup), and more.

Yes, Mexican Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Wedding Cookies

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