Snowball Cookies (also known as Mexican Wedding Cakes)


1 cup margarine (or whatever fat you are allowed)
1/4 cup sugar
3/4 teaspoon salt
2 teaspoons vanilla
1 1/2 cups Gluten-Free Flour Mix
1/2 cup sweet rice flour (also called sticky rice flour, glutinous rice flour. It is Gluten-Free) If you can't find it, use a total of 2 cups Gluten-Free Flour Mix)
1 teaspoon xanthan gum
1 1/2 cups finely chopped walnuts


These are a family favourite, which I made this year with non-gluten flours. They were just as great as the original! They are naturally low in sugar, so will translate well to a sugar substitute such as stevia. I confess, I don't know how much stevia to substitute, you will have to experiment a bit. However, in the original, the dough does not have a noticeably sweet taste. Substitute other nuts if you cannot have walnuts. The original recipe calls for the hot cookies to be rolled in icing sugar. If you cannot have sugar, you could drizzle them with a little melted chocolate (many fine chocolate shops now make wonderful chocolate with no sugar added). Contact a branch of the Diabetes Society in your area for a source) The cookies are also good plain.

Cream margarine and sugar until light and fluffy, beat in salt and vanilla. Stir in flours and xanthan gum, mixing well, then stir in walnuts. Shape dough into 1-inch balls. Bake at 325 for 25 minutes, or until firm to touch, but still pale in colour.

(Optional) Remove cookies from pan, place on sheets of wax paper dusted with icing sugar. Sift additional sugar on top. When cool, store in tightly closed container.

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