I grew up in California just inches from the Mexican border, so I’ve always had an affinity for that country’s culture—in particular the lightly spiced cookies rolled in powdered sugar and served at weddings, ingeniously referred to stateside as Mexican Wedding Cookies. My homage to this perennial favorite has more crunch and some newfangled flavors, but I’m sure you’ll agree it, too, is piñata-worthy.
Recipe information
Yield
makes 36
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Step 2
In a medium bowl, mix the oil, evaporated cane juice, applesauce, salt, and vanilla until fully combined. Add the flour, flax meal, baking soda, xanthan gum, cinnamon, and nutmeg directly to the wet ingredients, and combine until a dough is formed. If it crumbles, add cold water, 1 tablespoon at a time, until the dough comes together in a ball.
Step 3
Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Press your thumb into the center of each ball to make an indentation. Bake the cookies on the center rack for 16 minutes, rotating the sheets 180 degrees after 8 minutes. The finished cookies will be golden and firm to the touch.
Step 4
Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely. Pour the confectioners’ sugar into a shallow bowl and roll the cookies through it until completely coated. Spoon 1 teaspoon plum jam into each indentation. Store the cookies in an airtight container at room temperature for up to 3 days.
