Sunday, October 18, 2015
Gluten Free Mexican Wedding Cakes
1 1/2 c. chopped pecans
1/3 c. plus 1 tbs. white rice flour
1 1/4 c. plus 2 Tbs. oat flour
1/4 tsp. salt
1/8 tsp. baking soda
1/2 c. granulated sugar
2 oz. cream cheese
12 Tbs. butter
1 tsp. vanilla extract
1/2 c. confectionery sugar to finish
Combine nuts, flours, salt, baking soda, and sugar in a food processor. Add cream cheese, butter, and vanilla.\ until dough forms a ball.
Preheat oven to 325 degrees.
Shape into balls (I used a #60 scoop). Bake for 15-20 minutes, then let cool 5 minutes. Roll in confectionery sugar.