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    Mexican Wedding Cakes


    Source of Recipe


    The oregonian

    List of Ingredients




    3/4 C palm oil
    1 egg
    2 2/3 C powdered sugar, divided
    1 tsp vanilla
    1 C TEFF flour, Preferably ivory
    1 C rice flour
    1/4 C tapioca starch
    3/4 C toasted and very finely chopped pecans (2 1/2 oz)
    1/2 tsp grated lemon zest
    3/4 tsp salt

    Recipe



    Beat together shortening, egg and two thirds cup powdered sugar until pale. Beat in vanilla, then add teff, rice flour, tapioca starch, pecans, lemon zest and salt. until just combined. Chill, covered at least 6 hours.
    Preheat oven to 375 degrees F.
    Let dough stand at room temperature until just pliable, about 15 minutes. Roll dough into three quarter inch balls and arrange 2 inches apart on lightly oiled large baking sheets.
    Sift remaining 2 cups powdered sugar into a shallow dish. Bake in batches in middle of oven until bottoms are pale golden, 10-15 minutes. Immediately transfer hot cookies to powdered sugar, gently rolling to coat well, then transfer to rack to cool completely.
    Roll in powdered sugar again when cool.

 

 

 

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