Ilcham: Mexican Wedding Cake Cookies Gluten Free

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Preheat your oven to 375°f. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners’ sugar (77 g) and salt, and whisk to combine well. They’ll be slightly golden when done.

Heat oven to 325°f. Line a baking sheet with parchment paper. Process sugar in a food processor until finely ground. Transfer to a small bowl. Transfer to a mixing bowl. In a food processor combine almond flour, salt, and baking soda. Pulse in shortening, honey, and vanilla. Mix in pecans by hand. Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons.