Gluten Free Snowball Cookies

Something I realized ON Christmas Day this year was the fact that I hadn't made a single Christmas cookie this holiday season! I think it is the first time ever in my life this has happened. I started thinking how this catastrophe could have happened- was I busy with work? Had I lost interest? Then it hit me- being gluten free! All my Christmas cookies are typically chock-full of good old white flour so it didn't dawn on me to alter my recipes. So, last night I decided to alter a recipe to gluten free status and see how it turned out. (They came out deliciously if I may jump the gun and say so!)

Ingredients:

2 cups all-purpose gluten free flour ( I used bobs red mill)
1 cup chopped pecans
1/4 cup sugar
1-2 tsp vanilla extract
1 cup softened butter ( I left mine out of the fridge for about 4-5 hours)
Powdered sugar (1/4-1/2 cup)

How To:

Preheat oven to 325.  Get out your handy-dandy kitchen aid mixer and remove the bowl so you can add in ingredients. Add all ingredients to bowl except powdered sugar. Attached bowl to mixer and beat on low- medium low until well combined, scrap sides of bowl as necessary. Dough should come together into a ball when done.  Once dough is mixed well, form one-inch round balls and place on ungreased cookie sheet one-inch apart. Bake for approximately 18-22 minutes.

Once cookies are cookies, remove from oven. Let cool on sheet for about 5 minutes. Then, sift powdered sugar over the top of them. Roll cookies in powdered sugar. Let cool completely. Once cooled, sprinkle again with powdered sugar. Viola! Complete! The easiest gluten free cookie recipe is complete. Now, dig in. This recipe yields approximately 30-40 cookies. ( I got 39 out of this recipe).