PECAN SNOWBALL COOKIES (GLUTEN FREE)
These easy & scrumptious cookies are a favorite in our house and with our customers at the shops. Whip up a batch this weekend with the kiddos to share with your colleagues, neighbors, and friends next week. Tip: they also freeze great. Fully bake and store in zip-top bags. Dust with powdered sugar before serving.
Ingredients
- 1 cup Brown Rice Flour
- 1/2 cup White Rice Flour
- 1/2 cup Tapioca Starch
- 2 cups Pecans
- 1/2 cup Granulated Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Kosher Salt
- 1 tsp Xanthan Gum
- 2 sticks Unsalted Butter room temperature
- 1 cup Powdered Sugar for dusting
Instructions
- 1- Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
- 2- In a food processor, grind the flours, pecans, sugar, salt, & xanthan gum together until the mixture resembles a coarse meal and no pecan chunks remain.
- 3- Add soft butter a bit at a time and pulse until mixture comes together and a dough forms. The dough will be quite soft.
- 4- Using your hands, form the dough into a wide, flat disk, picking up any loose pieces along the way to re-incorporate them.
- 5- Wrap disk tightly in plastic wrap and refrigerate until completely chilled, at least 2 hours, or overnight.
- 6- Remove dough from the fridge and allow to come to room temperature. Roll the dough into balls between your palms, about the size of 1 tablespoon. Place on lined baking sheet, spaced 1″ apart.
- 7- Bake cookies 10-12 minutes until center is just set and edges are very light golden brown. The cookies will firm up as they cool.
- 8-Allow cookies to cool completely before covering in powdered sugar. Enjoy!
Notes
Yields @ 40 cookies