Gluten Free Mexican Wedding Balls

To celebrate the feast day of Our Lady of Guadalupe this year, we made two batches of Mexican Wedding Balls. The second batch we made were gluten free so that Princess P could eat them!.

These were super easy to make, since you use gluten free Bisquick. I found the original recipe at Betty Crocker, but after reading the reviews I added more butter to give the cookies more moisture. A lot of people complained that the original recipe made cookies that were too crumbly.

Ingredients

1 1/4 cup butter, softened (next time I am going to try 1 1/2 cups butter to give more moisture)

1/2 cup powdered sugar

1 teaspoon of pure vanilla extract

1 egg

2 1/4 cups Bisquick Gluten Free mix

3/4 cups chopped pecans

Powdered sugar to roll cookies in

Directions

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and powdered sugar until it is soft and fluffy. Add the vanilla and egg. Mix well.

Mix Bisquick mix and salt together. Gradually add the flour mixture to the butter mixture. 

Fold in nuts.

Shape dough into 1 inch balls. Place them on parchment paper.

Bake for 7-9 minutes.

Remove cookies and cool. 

While cookies are still warm, roll GENTLY into powdered sugar. Cool and roll in sugar again.

I allowed the cookies to cool for about 10-15. I found the longer they sat, the less likely they were to crumble.

Yummy! Yummy! Yummy!

Linking with.... 

Try a New recipe Tuesday, In and Out of the Kitchen, Domestically Divine Tuesday, The Gathering Spot

 Modest Monday, Inspire Me Monday, Good Taste Tuesday