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Gluten-free wedding cakes

Time 1 hour 10 minutes
Yields Makes about 3 1/2 dozen cookies
Gluten-free wedding cakes
(Glenn Koenig / Los Angeles Times)
1

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

2

In 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.

3

In 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.

4

Scoop 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.

5

Bake 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.

6

The cookies are best made one day in advance.

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).

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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