With a lot of GF baking, you have to adapt the recipe so that the product isn’t extremely dry or crumbly or GROSS. But this Mexican Wedding Cookie recipe by Martha Stewart is perfectly fine just by substituting your favorite GF all-purpose flour. Give ’em a try!
1 C. pecan halves
2 C. confectioners’ sugar
2 C. GF all-purpose flour
1/4 tsp. salt
2 sticks room temperature, unsalted butter
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
Preheat oven to 350 degrees, with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper; set aside. In a food processor, combine pecans with 1/4 C. confectioners’ sugar; pulse until nuts are finely ground. In a large bowl whisk together the sugar-nut mixture, flour, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 C. confectioners’ sugar on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl as needed. Beat in the vanilla and almond extracts. Add the flour mixture, and beat on low speed until the dough just comes together.
Roll dough into 3/4-inch balls; place about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on the bottom (lift with spatula to check), 10-12 minutes. Transfer the cookies to a wire rack to cool completely.
Place remaining 1 C. confectioners’ sugar in a shallow bowl, and roll cookies in it to coat completely. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days.