I LOVE mexican wedding cookies but ever since I discovered that I had so many food allergies I have not been able to eat then until now! After much practice I have come up with a great recipe for them.
Mexican Wedding Cookies:
1/2 cup Spectrum Organic Shortening
1/2 cup white rice flour
1/2 cup potato starch
1/2 cup corn free powder sugar ( 365 Everyday Value Organic Powder Sugar)
1/8 Tsp baking powder
1/8 Tsp sea salt
1 cup Enjoy Life Semi-Sweet Chocolate Chips
Preheat your oven to 350º. In your mixer using your kneading hook mix all ingredients together on medium low until it forms a dough like substance.
Grease your baking sheet roll the dough into small round balls and place on the baking sheet bake for 10 to 12 minutes, remove and place on a cooling rack. Fill your shifter with some power sugar and sprinkle over the top and let them cool and add more powder sugar if desired and enjoy!