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Gluten-free wedding cakes

Gluten-free wedding cakes
Glenn Koenig / Los Angeles Times

Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings ... Read more

Total time: 1 hour, 10 minutes, plus cooling time for the cookies | Makes about 3 1/2 dozen cookies
  • 1 cup (2 sticks) butter, at room temperature
  • 1/2 cup powdered sugar, plus extra for rolling
  • 2 teaspoons vanilla extract
  • 1 cup raw, unsalted pecans or walnuts, finely chopped
  • 1 3/4 cups gluten-free flour (see note above)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon finely ground sea salt

Step 1Heat the oven to 300 degrees. Lightly grease cookie sheets or line them with parchment.

Step 2In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the butter and powdered sugar until well-blended. Beat in the vanilla and nuts to combine.

Step 3In a medium bowl, whisk together the flour, xantham gum and salt. Add this to the butter mixture and beat just until incorporated and a dough is formed.

Step 4Scoop about 1 teaspoon of dough and roll into a small ball. Place the dough on a prepared cookie sheet, and repeat with the remaining dough, spacing the cookies about 1 to 1 1/2 inches apart.

Step 5Bake the cookies until set and a light golden-brown on the bottom, 30 to 35 minutes. Set the cookies aside to rest for 5 minutes, then roll in powdered sugar to coat completely. Once they are cooled, roll the cookies again in sugar to cover.

Step 6The cookies are best made one day in advance.

Note: Adapted from Lida Frankel. Xanthan gum is available at health food stores, select well-stocked markets, and cooking and baking supply stores. To make gluten-free flour, combine 1/2 cup brown rice flour, 1/2 cup sweet rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour or starch (this makes about 2 cups flour, more than is needed for the recipe; the gluten-free flour will keep, tightly covered in a cool, dry place, up to 1 month).


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