The other day on Twitter one of my readers asked me to create a recipe for Paleo Mexican Wedding cookies. Well here you go –these Mexican Wedding Cookies are gluten-free, grain-free, dairy-free, and refined sugar-free. They’re also quick and easy to make. Paleo Mexican Wedding Cookies? Yes please!
According to Wikipedia, Mexican wedding cookies have quite a few other names and are also commonly referred to as Russian Tea Cakes and Snowball Cookies:
Russian tea cake is a kind of pastry, commonly eaten around Christmas in the United States. It is a form of jumble, a pastry common in England during the Middle Ages. They are also known as Mexican wedding cakes (or cookies) and butterballs; however, they are perhaps most commonly called snowball cookies for their powdery white spheric appearance and for appearing around the winter holidays.
Mexican wedding cookies are a wonderful treat to include in your Christmas gift bags, not that I would really know this since I’m Jewish and each year struggle to figure out what classic Christmas cookies really are. To do so, I go to sites like those run by Lori of Recipe Girl and Marla of Family Fresh Cooking. I also grill my friends around this time of year to figure out what to make.
- In a food processor combine almond flour, salt and baking soda
- Pulse in shortening, honey and vanilla
- Mix in pecans by hand
- Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons
- Use your hands to form cookies into balls, pressing very firmly
- Bake at 350Â° for 7-10 minutes
- Remove from oven and allow to cool for 20 minutes
- Dip cookies into powdered coconut sugar
When you make these Paleo Christmas cookies, be sure to press the dough into balls very firmly so they don’t fall apart after they are baked, this is an important step so do not skip it! Also be sure to form scant tablespoon sized balls so that the cookies are bite sized and so that you get the correct yield.
To stick to the classic version of this recipe, roll the cookies in powdered sugar instead of coconut sugar. To make the powdered coconut sugar called for in this recipe simply whiz your regular coconut sugar up in a vitamix or coffee grinder. I make a cup or so at a time and store my powdered coconut sugar in a glass mason jar. I find that homemade powdered coconut sugar keeps for at least a few weeks when stored this way.
If you can tolerate xylitol (most people with gut and digestive issues cannot) you can make powdered xylitol sugar using the method outlined above for the powdered coconut sugar and dip your Mexican Wedding Cookies in powdered xylitol sugar.
What other classic Christmas cookie recipes would you like to see me transform by making them gluten-free, grain-free, dairy-free, and refined sugar-free? What are your favorite Christmas cookies?! I’m all ears.