Mexican Wedding Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robert Landolphi
Also known as Russian teacakes or snowball cookies, these dense, crumbly cookies are perfectly bite-sized. Enjoy them with a frothy cappuccino.
Ingredients
- 2.6 ounces potato starch (about 1/2 cup)
- 2.3 ounces cornstarch (about 1/2 cup)
- 2.1 ounces garbanzo bean flour (about 1/2 cup)
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup sifted powdered sugar
- 5 tablespoons butter, softened
- 2 teaspoons vanilla extract
- 2 tablespoons canola oil
- 1 tablespoon 1% low-fat milk
- 2 large egg yolks
- 1/2 cup pecans, finely chopped
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350 °.
- Weigh or lightly spoon potato starch, cornstarch, and flours into dry measuring cups; level with a knife. Combine potato starch, cornstarch, flours, xanthan gum, and salt in a medium bowl, stirring with a whisk.
- Place 1/2 cup powdered sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add canola oil, milk, and egg yolks, beating until blended. Gradually add flour mixture, beating until blended. Stir in pecans.
- Shape dough into 38 (1-inch) balls, and place 2 inches apart on baking sheets lined with parchment paper. Flatten tops of cookies slightly with fingers. Bake at 350 ° for 10 to 12 minutes or until bottoms of cookies are lightly browned.
- Immediately roll warm cookies in 1/3 cup powdered sugar; cool completely on a wire rack, reserving powdered sugar. Reroll cooled cookies in remaining powdered sugar.
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