Gluten Free Snowballs Food

GLUTEN-FREE SNOWBALL COOKIES {DAIRY-FREE OPTION}

Gluten-Free Snowball Cookies {Dairy-Free Option} image

Gluten-Free Snowball Cookies are a buttery shortbread cookie filled with nuts and rolled in powdered sugar. They are also known as Mexican Wedding Cookies and Russian Teacakes. They are an easy holiday dessert!

Provided by Audrey from Mama Knows Gluten Free

Categories Dessert

Time 20m

Number Of Ingredients 8

Ingredients

1 cup butter (,dairy-free use Smart Balance butter, Vegan use or Earth Balance (Vegan) butter)
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose gluten-free flour
1/2 teaspoon xanthan gum ((leave out if your flour already has it))
3/4 cup finely chopped nuts, (I used pecans)
1/4 teaspoon salt
powdered sugar for rolling

Steps:

Preheat oven to 400°F
In a large bowl cream butter, pure vanilla extract and powdered sugar together.
Add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, and finely chopped nuts and mix until fully combined and the dough starts to hold together.
Shape into 1 inch balls with a tablespoon or cookie scoop. It's important not to make these cookies too big. Place 1 inch apart on a parchment-lined cookie sheet.
Place in the freezer for 5 minutes.
Bake for 10-12 minutes until set but not turning brown. Please watch your oven because all ovens are different.
Allow the cookies to cool for 3-5 minutes. Place powdered sugar in a small bowl and roll the cookies in the powdered sugar while they are still warm. Allow the cookies to cool again and roll them for the second time in the powdered sugar. Enjoy!
Store in an air-tight container.

Nutrition Facts : ServingSize 1 cookie, Calories 95 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 62 mg, Fiber 1 g, Sugar 1 g

GLUTEN-FREE SNOWBALLS

Gluten-Free Snowballs image

No one will miss the flour in these crumbly, nutty gluten-free snowball cookies. Their melt-in-your-mouth texture will make them the hit of your cookie exchange. -Joan Sarge, Asheville, North Carolina

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-1/4 cups potato starch
1 cup cornstarch
1 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup chopped walnuts or pecans
Additional confectioners' sugar

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9-11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks., Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.

Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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