Mexican Wedding Cookie

Another great cookie for Colin (although Jacob and Scotty may eat them all before he wakes up)!  Sunday afternoon baking while a baby is napping leads to delicious treats in this house. 

Mexican Wedding Cookie

Gluten-Free, Soy-Free, Vegan, Rice-Free

1 cup almond flour
1 3/4 cups sorghum flour
1/4 cup corn starch (or potato starch, or tapioca starch)
1 tsp xanthum gum
1/4 tsp salt
1/2 tsp cinnamon (optional)

1/2 cup palm oil shortening
1/2 cup Earth Balance margarine (soy-free, dairy-free)
2 cups powdered sugar (remember this contains corn!)
1 tsp vanilla
1/2 tsp almond extract

1.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.
2.  Mix all the dry ingredients together in a bowl with a whisk (almond flour thru cinnamon)
3.  In the bowl of an electric mixer, mix the margarine, shortening and powdered sugar until light and fluffy.  About 4 minutes.
4.  Add the vanilla and almond extracts.
5.  Add the dry ingredients and mix on low speed until just combined.
6.  Roll the dough into 1 inch balls.  Bake 12 at a time on the prepared cookie sheet until the tops crack. (about 12 minutes in my gas oven).  Let them cool for about 5 minutes on the pan.
7.  Dip each cookie in powdered sugar while they are still warm.

Yum!