Low Sodium Gluten Free Mexican Wedding Cookies

Total time1 hr

Prep time20 min

Cook time25 min

Low Sodium Gluten Free Mexican Wedding Cookies

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Ingredients

24 servings

For the cookies

1 cup (2 sticks) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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½ cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup gluten free flour blend
¾ cup almond flour
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup pecans, finely chopped

For rolling

1 ½ cups powdered sugar, sifted

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Pulse the pecans in a food processor until finely chopped — pieces should be about the size of coarse breadcrumbs, with no large chunks remaining. Set aside.

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