Gluten Free Snowballs Food

GLUTEN FREE SNOWBALL COOKIES

Steps:

• Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
• In a medium mixing bowl, cream butter and vanilla until smooth.
• In a separate medium mixing bowl, combine the ½ cup powdered sugar, gluten free flour, and xanthan gum (omit if using a blend with xanthan included).
• Add the flour mixture to the butter mixture.
• Work the flour into the butter mixture. You may need to use your hands.
• Add the chopped nuts. Continue to work the dough until it sticks together and the butter is well incorperated.
• Scoop 1 tablespoon of dough and roll the dough into 1-inch balls. Place them two inches apart on the baking sheet.
• Bake for 16-18 minutes until set, but not brown. Immediately remove from the cookie sheet to a wire rack.
• Cool cookies for 5 minutes, then roll in powdered sugar. If desired, roll cookies a second time in powdered sugar.
• Store in an airtight container at room temperature.

GLUTEN-FREE SNOWBALLS

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.