GLUTEN-FREE SNOWBALLS
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
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.
GLUTEN FREE SNOWBALL COOKIES
Learn to make gluten free snowball cookies in a few simple steps. Gluten free snowballs are a round, buttery shortbread cookie also known as Gluten Free Mexican Wedding Cookies or Gluten Free Russian Teacakes.
Provided by Chrystal
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 cookie, Sodium 65 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GLUTEN FREE SNOWBALL COOKIES | THEY MELT IN YOUR MOUTH!
These gluten free snowball cookies are velvety smooth nutty buttery cookies that really do melt in your mouth. Covered in light and fluffy powdered sugar, they're also sometimes called Mexican wedding cookies, Russian tea cakes.
Provided by Nicole Hunn
Number Of Ingredients 9
Steps:
- Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, 2/3 cup confectioners' sugar (77 g) and salt, and whisk to combine well. Add the finely chopped nuts and whisk again to combine.
- Add the butter and vanilla, and mix until well-combined. I find that pressing down on the butter with the back of a spoon helps to distribute it throughout the dough.
- The cookie dough will look somewhat sandy, and will clump in places. Add water by the teaspoonful, mixing after each addition, and mix to combine until the dough holds together when scoop or squeezed.
- Scoop the dough by the heaping tablespoon (an overfull #70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2-inches between pieces.
- Roll each piece of dough into a round gently between the palms of your hands. Don't pack the dough; just shape it.
- Place the remaining 1/3 cup (38 g) confectioners' sugar in a small bowl and place the balls of dough, one at a time, in the sugar. Toss to coat completely in the sugar and return to the baking sheet.
- Place the baking sheet in the freezer for about 5 minutes or until the cookie dough is firm.
- Place in the center of the preheated oven and bake until the cookies are set in the center and firm to the touch (they will be fragile, but shouldn't be wet), about 12 minutes.
- Sometime between 10 and 12 minutes, the cookies will take on a slightly crackled appearance on top. Remove the baking sheet from the oven and allow to cool completely before rolling in more confectioners' sugar (optional) and serving.
- These cookies can be stored for at least 3 days in a sealed glass container at room temperature. For longer storage, seal tightly in a freezer-safe container and place in the freezer.
- For best results, don't toss in extra confectioners' sugar before freezing. Defrost completely at room temperature before tossing in sugar a final time.
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