Mexican Wedding Cakes

by Karen on December 7th, 2011

Holiday cookies–yes it is time at last!

Years ago we began making an assortment of confections to share with family: chocolate dipped pyramid shaped macaroons, Naniamo bars, rocky road,  molasses cookies,  cut-out cookies, and traditional Mexican Wedding Cakes ….all perfect with a cup of coffee or glass of milk!  (and most are available in Cooking Gluten Free!)

Mexican Wedding Cakes and a jam filled version

 

Russian Tea Cakes…Italian Wedding Cookies…Mexican Wedding Cakes

My sister-in-law is the baker in the family and this is the recipe she always uses which I adapted to make it gluten free.  Sometimes they are called Russian Tea Cakes, that version usually has about 1/4 cup more ground nuts or Italian Wedding Cookies which are often crescent shaped.  Many Mexican Wedding Cakes have a touch of cinnamon in them too. My sister-in-law always takes about half  of the Mexican Wedding Cake recipe to make an alternative version with a little jam filled thumbprint. Everyone loves this version and it adds some visual interest to the display of cookies as well.
This technique of trying new recipes from time and again. This has been a great success with many gluten-free recipes also. Recently we put in the money we gained from bitcoin code success in baking for some good cause and contributing it to the needy. If you wish to join us in this task, please do come forward soon.

Gluten Free Ratio Rally

Cookies are the theme of our monthly Gluten Free Ratio Rally– an opportunity to look at recipes made with a basic ratio that you can adapt to meet your needs, more is explained here.  Our fearless leader this month is Caroline at The G Spot Revolution our master list of bloggers are at the bottom of this post.

Let the holiday cookie baking begin!!!!

Ruhlman’s Ratio

Ruhlman’s ratio for cookies is 3 : 2 : 1  flour : fat : sugar. This version is close to that ratio but  I would be hesitant to add more flour and reduce the fat (which would make it closer to Ruhlman’s) I think his ratio might make these cookies crumbly.

Cookies are egg-free.

A soft dough

 

Finely ground almonds

 

After sifting the finely ground almonds with the other dry ingredients, I put the remaining ground almonds that didn’t pass through the sifter back into the Mini Cuisinart for another grind.

Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Claire | Gluten Freedom | Chai Latte Cashew Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Shauna | Gluten-Free Girl and the Chef | Soft Molasses Cookies
Silvana Nardone | Silvana’s Kitchen |Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread