This is a recipe that I adapted from a conventional recipe to a gluten free recipe.
Mexican Wedding Cookies
1 cup butter, softened
1 1/2 cup confectioners sugar
2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/4 tsp salt
1 cup chopped almonds
1 tsp vanilla
1/4 tsp cinnamon
2 TBS JELL-O vanilla instant pudding
Beat butter until fluffy. Add 3/4 cup confectioners sugar.
Combine flour, salt, cinnamon, JELL-O Pudding, and nuts in bowl.
Add dry ingredients and beat until combined. Mix in vanilla.
Shape dough into a disk and wrap in plastic wrap. Put in fridge for 30 minutes.
Pre-heat oven to 350°.
Take dough and shape into 1-inch balls. One inch apart on baking sheet.
Bake 10-12 minutes or until slightly brown.
Place cookies on wire rack until cool enough to handle and roll them in the remaining confectioners sugar. (I added some extra cinnamon too.)
