Gluten free Mexican Wedding Cookies

adapted from glutenfreegirl.com
1/2 cup pecans
3/4 cup powdered sugar, plus more for dusting the cookies
280-350 grams gluten-free all-purpose flour mix (I used 150 g rice flour, 100 g ground almonds and 100 g tapioca starch)
1/2 teaspoon psyllium husks or 1 tsp. xanthan gum
1/8 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into chunks
1/2 cup cold vegetable shortening
1 large egg, at room temperature
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper. Put the pecans in a food processor and whirl them up until they are ground fine. Add the powdered sugar and pulse the food processor until the pecans and sugar are combined. Set aside.
Cutting the fats into the flour. Put the flour, psyllium husks or xanthan gum, and salt in a large mixing bowl. Add the chunks of cold butter and vegetable shortening and begin working them into the flour immediately, quickly. We used a pastry cutter, but you could easily use your hands. Work the fats into the flour until you have a coarse, crumbly dough.
Finishing the dough. Add the pecan and sugar mixture to the dough. Work it in with your hands. Crack the egg into the bowl and combine everything together, thoroughly, using your hands. (And be sure to work quickly. You don’t want that butter and shortening to warm up too much.) Work the dough until it comes together as one ball of dough. If this doesn’t happen add a bit more flour.
Baking the cookies. Make a ball of dough about 1-inch wide. Pat down the dough ball just a bit with your fingertips. Leaving about 1 inch of space between all the dough balls, fill the cookie sheet. Slide the baking sheet into the oven and bake the cookies until they have a golden-brown color, about 12 to 15 minutes.
Pull the baking sheet out of the oven and immediately dust the cookies with powdered sugar. Allow them to cool for 10 minutes, then carefully transfer them to a cooling rack. Eat when there is not a hint of warmth to the cookies.

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