Gluten Free Mexican wedding cookies
1/2 cup butter
1 tsp gluten free vanilla extract
1 cup confectioners' sugar
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 tsp unflavored gelatin ( optional)
1 cup chopped walnuts or hazelnuts
confectioners' sugar for dusting
 
Directions:
Preheat the oven to 350°F.

In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin.

Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts.

Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer.

When cookies have cooled completely, dust with additional confectioners' sugar.