Gluten-free Mexican Wedding Cakes You Have To Try

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Gluten-free Mexican Wedding Cakes

"Buttery cookies which are crunchy yet soft. A gluten-free adaptation of the traditional recipe. Make positive your substances are definitely gluten-loose. As a variation, dip every cookie midway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze thoroughly."

Ingredients :

half cup butter
1 teaspoon gluten loose vanilla extract
1 cup confectioners' sugar
1/2 cup white rice flour
1/four cup cornstarch
1/4 cup tapioca flour
1/four teaspoon unflavored gelatin (non-compulsory)
1 cup chopped hazelnuts
1 cup chopped walnuts or hazelnuts
confectioners' sugar for dusting

Instructions :

Prep : 10M	Cook : 30M	Ready in : 18M

Preheat the oven to 350 degrees F (a hundred seventy five degrees C).
In a medium bowl, mix together the butter and vanilla until nicely mixed. Sift collectively the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter combination till all the dry components had been absorbed. Mix within the floor hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets.
Bake for eight to 10 mins inside the preheated oven, until golden brown. For crispier cookies, lessen warmth to 325 tiers F (a hundred sixty five tiers C), and bake barely longer. When cookies have cooled completely, dirt with extra confectioners' sugar.

Notes :

Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.

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