Mexican Wedding Cookies (Gluten Free)

 about 60 cookies; 10-15 min/ 350F. Parchment lined cookie sheets

Combine dry ingredients and set aside

• 3 c. almond flour*
• 1/4 t. salt
• 1/4 t. baking soda
• 1 c. chopped pecans, or almonds, or ...

Cream until fluffy

• 1/4 c. room temperature soft butter

Then add and mix until incorporated the following ingredients

• 1/4 c. maple syrup or honey
• 2 t. vanilla extract**

Add and mix in dry ingredients.

Then use hands to roll into about 1/2" diameter balls, place on parchment lined cookie sheet, and bake.

When they come out and are still hot, roll in

• 1/2 c. or so of powdered sugar, place on cool cookie sheet, and let cool.

These cookies are very chewy. Next year I want to substitute maybe half the almond flour with Namaste GF flour and see if I can get the texture more like polvorones.