With the freezing temps today I had an urge to bake!!! I decided to go with snowball cookies since they have always been a favorite and I haven’t attempted a gluten-free version. These cookies are light and sweet and compliment that cup of coffee or tea perfectly. Don’t forget to add these to your holiday cookie list!
Ingredients:
- 1 cup of salted butter, softened
- 1/2 cup powdered sugar for dough and roughly 1 cup sifted into bowl for coating cookies
- 1 1/2 teaspoons vanilla
- few drops of almond extract
- 2 1/4 cups Bob’s Red Mill Gluten Free One to One flour
- 2 teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- pinch kosher salt
- 1 cup finely chopped pecans
- 1 teaspoon water
Directions:
Preheat oven to 350 degrees. Put the gluten free flour, cinnamon and nutmeg then whisk in pinch of salt in a medium bowl, set aside.
In a mixer blend together the softened butter and powdered sugar until light and fluffy.
Add in the vanilla and almond extract and mix until combined. Add the flour mixture into the butter mixture until just combined. Add in pecans and mix then add in the teaspoon of water and mix quickly until it forms a dough (this doesn’t take long at all, don’t over-mix).
Form dough into balls and place on a cookie sheet covered with parchment. Place in the fridge for about 20 minutes then place directly into the oven. Bake for about 14 minutes then remove from the oven to cool for a few minutes. Carefully coat in powdered sugar while still warm, let cool, then coat one more time.
Enjoy!
SWEET CAFFEINE 