Feliz Navidad….

My mother in-law goes on a cookie baking spree every year around this time. She bakes hundreds of cookies for friends and family and is my hero!

My all time favorite cookie that she makes is called a Mexican Wedding Cookie. A bite size, crumbly, powdered sugar confection that melts in your mouth. This year, I set out to create a gluten free, dairy free version with plans to submit them to the Go Ahead Honey, It’s Gluten Free blog carnival. This month it is being hosted by Gluten Free By Nature. Well folks… I think I succeeded! Try it and see what you think! Happy baking!
This recipe is adapted from this recipe found on About.com.

Mexican Wedding Cookies (Gluten Free and Vegan)

– 2 1/4 cups Bob’s Red Mill Biscuit and Baking Mix
– 3/4 cups finely ground Almonds (I ground them in my food processor)
– 2/3 cup Confectioner’s (Powdered) Sugar, plus more for rolling
– 1/8 teaspoon Salt
– 1/2 cup Dairy-Free Margarine, softened
– 1/2 cup Coconut Oil, softened but not liquified
– 2 tablespoons Maple Syrup
– 1 teaspoon Vanilla Extract

1. In a medium-sized mixing bowl, sift together the flour, ground almonds, confectioners’ sugar and salt and set aside.

2. In a large mixing bowl, using an electric hand mixer set on a medium speed setting, cream together the margarine and coconut oil with the maple syrup until fluffy. Add the vanilla, beating until just incorporated. Add the dry ingredients in several additions, beating until combined. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 3-4 hours.

3. Preheat the oven to 350 F and line two large baking sheets with parchment. Roll about 1 T. of the dough at a time into balls, placing each on the prepared baking sheets as you work. Bake until the edges just begin to brown, about 12-14 minutes. (Don’t let them brown all over, as they will dry out very quickly!) Transfer the cookies to wire cooling racks to cool for about 15-20 minutes.

Roll cookies in confectioners’ sugar to coat and return to the wire cooling racks to cool completely.

I was so excited this recipe turned out. Now I need to tackle my family’s famous Christmas Sand Tarts. The recipe specifically says “Do NOT use margarine”. Hmmmm…. we shall see… Any suggestions?

12 thoughts on “Feliz Navidad….

  1. Mmmm, I love Mexican Wedding cakes. I am going to have to try this, my family will be very impressed.As for the margarine thing, I don't know. If it is an older recipe, maybe there was a difference between margarine now and back then, maybe it was a personal thing that the recipe author hated margarine. I would look at other recipes that are similar and see if they all say no margarine. And then I would go ahead and make some (maybe a 1/2 batch) and see if there seems to be a problem. Then again, I am new to the gluten-free thing and so I am probably less precise than necessary for GF baking.

  2. those look fabulous. i cant wait to try them.as for the "no margarine" question, i would try straight up coconut oil. i use it in my chocolate chip cookies & people swear there is butter in them.

  3. I asked my hubby what he thought about the "no margarine" thing and he suggested it may have something to do with the water content or something on the chemical makeup. I got curious and googled margarine butter difference and found this http://recipes.howstuffworks.com/tools-and-techniques/questions-about-cooking-with-butter.htm The bottom question talks about subbing margarine for butter. After what it said, I would suggest either shortening or coconut oil. If it calls for creaming the butter, maybe refrigerate the coconut oil to make it easier to cream (then again, it may already be somewhat solid depending on the temperature of your home).

  4. Pingback: Christmas Cookie Round-up 2012 | glutenfreegidget

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