Mexican Wedding Cookies

• 2.6 ounces potato starch (about 1/2 cup)
• 2.3 ounces cornstarch (about 1/2 cup)
• 2.1 ounces garbanzo bean flour (about 1/2 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup sifted powdered sugar
• 5 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 2 tablespoons canola oil
• 1 tablespoon 1% low-fat milk
• 2 large egg yolks
• 1/2 cup pecans, finely chopped
• 1/3 cup powdered sugar

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon potato starch, cornstarch, and flours into dry measuring cups; level with a knife. Combine potato starch, cornstarch, flours, xanthan gum, and salt in a medium bowl, stirring with a whisk.
3. Place 1/2 cup powdered sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended. Add canola oil, milk, and egg yolks, beating until blended. Gradually add flour mixture, beating until blended. Stir in pecans.
4. Shape dough into 38 (1-inch) balls, and place 2 inches apart on baking sheets lined with parchment paper. Flatten tops of cookies slightly with fingers. Bake at 350u0b0 for 10 to 12 minutes or until bottoms of cookies are lightly browned.
5. Immediately roll warm cookies in 1/3 cup powdered sugar; cool completely on a wire rack, reserving powdered sugar. Reroll cooled cookies in remaining powdered sugar.
6. These cookies can be stored in an airtight container up to 2 weeks.

starch, cornstarch, garbanzo bean flour, sweet white sorghum, xanthan gum, salt, powdered sugar, butter, vanilla, canola oil, milk, egg yolks, pecans, powdered sugar

Taken from www.myrecipes.com/recipe/mexican-wedding-cookies-0 (may not work)