Gluten Free Cherry Pecan Snowballs Recipe
Servings: 48 cookies
Calories: 78kcal
Ingredients
- ¾ cup chopped pecans
- 1 cup superfine white rice flour*
- ¼ cup superfine sweet rice flour*
- ½ cup potato starch*
- ¼ cup tapioca starch*
- 1 ½ teaspoons xanthan gum*
- 1 cup unsalted butter , at room temperature
- ½ cup powdered sugar plus approximately ¾ cup for rolling
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- ½ cup maraschino cherries , dried well and roughly chopped
Instructions
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Place chopped pecans in a baking dish or pie plate and toast in the oven until warm and fragrant, about 8 minutes. Let cool. Leave oven on.
- In a medium mixing bowl, whisk together the flours, starches and xanthan gum.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter on medium speed for 30 seconds. Add the ½ cup powdered sugar, salt, vanilla and flour mixture. Mix on low to combine and gradually increase the speed to medium, mix until the dough comes together. Stir in the cooled pecans and chopped maraschino cherries with a wooden spoon.
- Roll dough into 1 inch balls and place on prepared baking sheets. Bake for 18 – 20 minutes or until the cookies are fairly firm to the touch and just starting to color. Let cool on the pans for 5 minutes. Put the remaining ¾ cup powdered sugar in a small bowl and roll the warm cookies in the sugar to coat. Place on a wire rack to finish cooling. After the cookies have cooled completely, roll again in the powdered sugar.
Notes
*Note – 2 cups good quality all purpose gluten free flour blend can be substituted for the flours, starches and xanthan gum if desired.
Nutrition
Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg