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gluten_freeThis newspaper clipping fell out of my recipe pile. Not sure where it came from originally, and I was just going to recycle it, but I thought someone here might be interested. The recipe is attributed to Angela Ichwan, Beaverton. Original title is "Gluten-Free and Dairy-Free Mexican Wedding Cakes." Makes 3-4 dozen cookies.
Ingredients
(see Notes for recipe's commentary)
3/4 cup palm shortening, or other vegetable shortening
1 egg
2 2/3 cup powdered sugar (divided)
1 tsp vanilla
1 cup teff flour, preferably ivory
1 cup sweet rice flour (glutinous rice)
1/4 cup tapioca starch
3/4 cup (2 1/2 oz.) toasted, very finely chopped pecans
1/2 tsp grated lemon zest
3/4 tsp salt
Time
Estimated: 15 minutes to mix dough, at least 6 hours to chill, 45 minutes to make cookies and bake them.
Tools
Electric mixer, cookie sheets, large shallow bowl, sifter, cooling rack, oven.
Methods
In a large bowl using an electric mixer on moderately high speed, beat together palm shortening, egg, and 2/3 cup powdered sugar until pale, about 4 minutes. Beat in vanilla, then add teff flour, rice flour, tapioca starch, pecans, lemon zest, and salt. Mix at low speed until just combined. Chill, covered, at least 6 hours.
Preheat oven to 375 F
Let dough stand at room temperature until just pliable, about 15 minutes. Roll dough into 3/4 inch balls and arrange about 2 inches apart on lightly oiled large baking sheets. [Or use parchment paper.]
Sift remaining 2 cups powdered sugar into a large shallow bowl.
Bake in batches in middle of oven until bottoms of cookies are pale golden, 10-15 minutes. Immediately transfer hot cookies to powdered sugar, gently rolling to coat well, then transfer to a rack to cool completely.
Roll cookies in powdered sugar again when cooled.
Notes
These are from the original recipe. I skipped notes that said basically "Find these unusual ingredients at natural food stores."
Find teff flour at natural foods stores or online at teffco.com/products/, or grind your own from teff grain. [The website is still there. Anyone familiar with Maskal Teff? I thought about ordering their sample pack.]
To toast nuts, spread on baking sheet and bake in 375-degree oven for 5-8 minutes or until brown.
If someone makes these, I'd love to hear how they turn out. Or if someone has their own favorite Mexican Wedding Cake/Russian Teacake recipe, I'm interested in how this one differs.
Ingredients
(see Notes for recipe's commentary)
3/4 cup palm shortening, or other vegetable shortening
1 egg
2 2/3 cup powdered sugar (divided)
1 tsp vanilla
1 cup teff flour, preferably ivory
1 cup sweet rice flour (glutinous rice)
1/4 cup tapioca starch
3/4 cup (2 1/2 oz.) toasted, very finely chopped pecans
1/2 tsp grated lemon zest
3/4 tsp salt
Time
Estimated: 15 minutes to mix dough, at least 6 hours to chill, 45 minutes to make cookies and bake them.
Tools
Electric mixer, cookie sheets, large shallow bowl, sifter, cooling rack, oven.
Methods
In a large bowl using an electric mixer on moderately high speed, beat together palm shortening, egg, and 2/3 cup powdered sugar until pale, about 4 minutes. Beat in vanilla, then add teff flour, rice flour, tapioca starch, pecans, lemon zest, and salt. Mix at low speed until just combined. Chill, covered, at least 6 hours.
Preheat oven to 375 F
Let dough stand at room temperature until just pliable, about 15 minutes. Roll dough into 3/4 inch balls and arrange about 2 inches apart on lightly oiled large baking sheets. [Or use parchment paper.]
Sift remaining 2 cups powdered sugar into a large shallow bowl.
Bake in batches in middle of oven until bottoms of cookies are pale golden, 10-15 minutes. Immediately transfer hot cookies to powdered sugar, gently rolling to coat well, then transfer to a rack to cool completely.
Roll cookies in powdered sugar again when cooled.
Notes
These are from the original recipe. I skipped notes that said basically "Find these unusual ingredients at natural food stores."
Find teff flour at natural foods stores or online at teffco.com/products/, or grind your own from teff grain. [The website is still there. Anyone familiar with Maskal Teff? I thought about ordering their sample pack.]
To toast nuts, spread on baking sheet and bake in 375-degree oven for 5-8 minutes or until brown.
If someone makes these, I'd love to hear how they turn out. Or if someone has their own favorite Mexican Wedding Cake/Russian Teacake recipe, I'm interested in how this one differs.