Pecan Snowball Cookies
These easy & scrumptious cookies are a favorite in our house and with our customers at the shops. Whip up a batch this weekend with the kiddos to share with your colleagues, neighbors, and friends next week. Tip: they also freeze great. Fully bake and store in zip-top bags. Dust with powdered sugar before serving.
PECAN SNOWBALL COOKIES
Yields @ 40 cookies
Ingredients
1 cup Brown Rice Flour
1/2 cup White Rice Flour
1/2 cup Tapioca Starch
2 cups Pecans
1/2 cup Granulated Sugar
1 tsp Ground Cinnamon
1/2 tsp Kosher Salt
1 tsp Xanthan Gum
2 sticks Unsalted Butter, room temperature
1 cup Powdered Sugar, for dusting
Method
Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
In a food processor, grind the flours, pecans, sugar, salt, & xanthan gum together until the mixture resembles a coarse meal and no pecan chunks remain.
Add soft butter a bit at a time and pulse until mixture comes together and a dough forms. The dough will be quite soft.
Using your hands, form the dough into a wide, flat disk, picking up any loose pieces along the way to re-incorporate them.
Wrap disk tightly in plastic wrap and refrigerate until completely chilled, at least 2 hours, or overnight.
Remove dough from the fridge and allow to come to room temperature. Roll the dough into balls between your palms, about the size of 1 tablespoon. Place on lined baking sheet, spaced 1" apart.
Bake cookies 10-12 minutes until center is just set and edges are very light golden brown. The cookies will firm up as they cool.
Allow cookies to cool completely before covering in powdered sugar. Enjoy!
