From the Kitchen of Gluten-Free Kitchen Fun

Recipe:  Grandma's Mexican Wedding Cakes




  • 1/2 c. plus 2 T. brown rice flour
  • 3 T. cornstarch
  • 3 T. potato starch
  • 1/3 c. powdered sugar
  • 1/2 t. zanthan gum
  • pinch baking powder
  • 1/3 c. dairy-free margarine
  • 1 t. vanilla
  • powdered sugar or frosting to decorate

Whisk dry ingredients together in a small bowl. In a separate bowl cream margarine with vanilla. Work in dry ingredients until completely mixed in.

Form 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Flatten slightly and bake at 350 degrees F for 10 - 12 minutes or until cookies are very lightly browned on the bottom and set.

Cool until cookies are just warm not hot to the touch. Put about 1/3 c. powdered sugar in a plastic storage bag. Shake 2 - 3 cookies at a time in the bag to cover with sugar. Repeat again after cooled. If desired, frost instead. Cookies keep covered in a cool place for 2 - 3 days. Freeze any leftovers. Makes 14 - 16 cookies.