Gluten Free Mexican Wedding Cookies

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.)