and so the quest continues with finding the right balance between assorted gluten free flours. i made two batches of mexican wedding cakes this past week. i forgot just how good these small bites are - they remind me of cinnamon toast crunch. on my first go-round i used 1/2 walnuts + 1/2 pecans - as i didnt have enough pecans to make and entire batch. i think the walnuts made the cookies crumble a bit more than i would have liked. the last batch i put together only had pecans - mmm mmm good.
i've been enjoying these with chocolate puerh tea - a post fermented tea that liz recently turned me onto.
|sweet little morsels|
- 1 c pecans
- 1/2 c a/p gluten free flour mix (without guar or xanthan gum - if yours contains either omit 1 tsp)
- 1/2 c sorghum flour
- 1 tsp guar gum (or omit if your a/p flour already contains it)
- 1/4 cane sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/2 c palm shortening
- 1-2 c confectioners sugar for dusting
preheat oven to 325 and place the two oven racks in the top and bottom 1/3rd of the oven. using two cookie sheets create 24 tbsp sized round balls and space them 1 - 1+1/2 inches apart from one another. place one cookie sheet on top oven rack, the other on the bottom oven rack - bake for 12 minutes then rotate sheets top to bottom (and front to back) - bake another 12-16 minutes until edges just start to turn golden. remove from oven and allow to cook on cookie sheets around 5 minutes - transfer to wire cooling rack and allow to cool completely. once cookies are COMPLETELY cooled place confectioners sugar in a bowl and toss each cookie in it - rolling them around to coat them well.
smiles. another gluten free goodie.