Description
I know these cookies as Sand Cookies. So aptly named for their very fine, crumbly-yet-melting texture. Danielle C, who kindly submitted this recipe, called them her "Christmas Pride and Joy." You may call them Russian Tea Cakes or Mexican Wedding Cookies. Regardless of the name, these gluten free Pecan Snowballs are a classic holiday recipe. However, I think these nut-filled cookies are scrumptious all year 'round. I also love the fact that they are egg-free!
Ingredients
Summary
| Yield | |
|---|---|
| Source | Submitted by Danielle C. |
| Prep time | 25 minutes |
| Cooking time | 20 minutes |
| Total time | 45 minutes |
Instructions
Preheat oven to 325° F.
Toast pecans. Let cool and finely chop.
In the bowl of a KitchenAid mixer, paddle the butter, vanilla and 1/3 c. sugar until fluffy.
In a separate bowl, whisk the Cheatin' Wheat Gluten Free Flour, salt and xanthan gum until well blended.
Gradually add the flour to the creamed butter and sugar mixture. Blend in the pecans.
Shape the dough in 1/2" ball and place on a parchment-lined baking sheet. Although you do not want the cookies touching, they do not spread much during baking.
Bake until lightly golden, 15-20 minutes. Let cool on the baking sheets for 10 minutes. These cookies are very fragile. If you try to handle these cookies directly out of the oven, they will crumble.
Place the powdered sugar in a large bowl. After the cookies have cooled for 10 minutes, very gently coat them with powdered sugar and allow them to cool completely. Re-dust with powdered sugar before serving.
Notes
Like so many of the best recipes, these cookies are easily adaptable to your personal taste. Use any combination of nuts and extracts to make your favorite.
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