Gluten And Dairy Free Mexican Wedding Cakes by janiebakes

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Gluten And Dairy Free Mexican Wedding Cakes
Submitted by janiebakes on November 28, 2007 at 3:27 pm

DESCRIPTION
Gluten and dairy free mexican wedding cakes

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Gluten Free and Dairy Free Mexican Wedding Cakes

3/4 cup palm shortening (see note)
1 egg
2 2/3 cup powdered sugar - divided
1 tsp vanilla
1 cup teff flour- preferably ivory
1 cup sweet rice flour
1/4 tapioca starch
3/4 cup toasted and very finely chopped pecans
1/2 tsp grated lemon zest
3/4 tsp salt

Cooks Notes: Palm shortening is trans fat-free and does not contain soybeans, an allergen for some people. Can be found at health food stores.

Preheat oven to 350 degrees. In a large bowl using an electric mixer on moderately high speed, beat together palm shortening, egg and 2/3 cup powdered sugar until pale, about four minutes. Beat in vanilla, then add teff, rice flour, tapioca starch, pecans, lemon zest and salt and mix at low speed until just combined. Chill covered at least 6 hours.
Let dough stand at room temperature until just pliable, about 15 minutes. Roll dough into 3/4 inch balls and arrange about 2 inches apart on lightly oiled large baking sheets. Sift remaining 2 cups powdered sugar into a large shallow bowl.
Bake in batches in middle of oven until bottoms of cookies are pale golden, 10 to 15 minutes. Immediately transfer hot cookies to powdered sugar, gently rolling to coat well, then transfer to a rack to cool completely. Roll cookies in powdered sugar again when cooled.

Source: Newhouse News Service

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