Mexican Wedding Cookies (Paleo)

Grain-free, Paleo Friendly Mexican Wedding Cookies/ Snowballs/ Russian Tea Cakes. Whatever you call them, they're delicious!

By
Bella Grace
Mexican Wedding Cookies (Paleo)

Good morning friends! Happy Tuesday.

It's beginning to feel a LOT like Christmas here in Virginia. This weekend Max and I went to D.C. with some friends to watch the Nutcracker at the Warner Theater. I have been going to the Nutcracker ballet every December since I was a little girl- with my Grandma in London, with my Mum in London, with my family in Austin (including Max, who fell asleep last year), and this year with my now HUSBAND and great friends. It was a magical time. On Sunday, as we were driving back, we got caught up in a snow storm. A little scary perhaps, but so beautiful! I just love the snow and especially with all the tall trees lining the roads here in VA- such a winter wonderland! 

Anyway, you may have noticed that I have started rolling out the Christmas recipes already with my gingerbread men and sugar cookies, but you better believe that I have a ton more up my sleeve, including these delicious little Mexican Wedding cookies.

Honestly, I had zero idea what these were before this year so I've never actually tried a "normal" one (I don't think we have these in the U.K.?! If I'm wrong, feel free to call me out on that one.) What I do know is that THESE Mexican Wedding cookies are delicious.They are grain-free, refined sugar-free, buttery and yummy. You HAVE to make them at some point this winter. You won't regret it!

Mexican Wedding Cookies

(Makes 20 cookies)

Ingredients:
  • 1.5 cups + 2 tablespoons almond flour
  • ¼ cup arrowroot powder
  • pinch of sea salt
  • 1 cup grass-fed butter, ghee, or dairy-free substitute, room temperature
  • 6 tablespoons "powdered sugar" (I used Swerve, but you can also make your own)
  • 2 teaspoons vanilla extract
  • 1 cup toasted pecans or walnuts, finely chopped
  • Method:

    1) Preheat oven to 350ºF and line a cookie sheet with unbleached parchment paper.

    2) In a medium bowl, mix together almond flour, arrowroot powder, and sea salt.

    3) In a food processor, mix room temperature butter, sifted "powdered sugar", and vanilla.

    4) Pour nuts and flour mixture in to processor and mix until well combined and a dough forms.

    5) Roll a tablespoon of dough in your hands to make 1 inch balls and place them on the baking sheet. Freeze for 15 minutes.

    6) Bake for 15 minutes.

    7) Remove from the oven and let cool on a wire rack. Be aware that they are fragile!

    8) Once cool, roll cookies in "powdered sugar". Store at room temperature. These last a good week or so and don't tend to dry out like other cookies.

    Bella Grace

    Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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