Mexican Wedding Cookies (gluten free)

modified these from https://elanaspantry.com/mexican-wedding-cookies/

Bake 7-10 minutes at 350F, about 1 pan of cookies

Combine in food processor

• 1 1/2 cups blanched almond flour (not almond meal)
• 1/8 t. salt
• 1/8 t. baking soda

Pulse in

• 2 T. butter (didn't have palm shortening)
• 2 T. maple syrup (winter is here so honey is not liquid in our house)
• 1 t. vanilla extract (didn't have, so didn't add.)

Mix in by hand

• 1/2 c. pecans chopped, raw (I didn't toast)

Scoop out dough in scant tablespoons and use hands to firmly press into balls.

Roll cookies into

• 1/2 c. powdered sugar (didn't use coconut sugar) (Optional, only if you want them sweeter.)

I discovered you can powder sugar by mixing regular sugar in food processor but it takes a while. A blender might work better.

Very nutty and yummy.

12/21/18 Made them again this year and doubled the recipe. Still very yummy .