Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Gluten Free Snow Balls

Gluten Free Snow Balls Are The Bomb!  You would never know that I swapped out the all-purpose flour for gluten free flour.  Honestly all the different flour alternatives make my head spin.  I have always baked with traditional wheat flours (AP flour, bread flour, etc.) so using coconut, rice or almond flours seriously Intimidates me but Yet challenges me to leave my comfort baking zone.  So when I discovered Bob’s Red Mill Gluten Free 1 to 1 Baking Flour as well as their regular gluten free flour, I decided to give this new baking adventure a go.  TA DA!!!!!!!!!!!!!  Delicious Snow Balls that taste just like the ones my Grandma would bake each year and ship to us for the holidays.  🙂


Print Recipe
Gluten Free Snow Balls
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
  2. In a food processor, chop one cup of pecans until they resemble a crumble. Set aside in a medium size bowl. Place second cup of pecans in processor and chop lightly into smaller pieces. Add to other pecans and mix together. Add flour, salt and cinnamon to pecans and give it a stir.
  3. In a large bowl or bowl of a stand mixer, beat the butter and sugar for about 3 minutes until fluffy. Then add in the vanilla extract and mix well. Slowly add in the nut mixture until combined. Scrape down the sides of the bowl and and then stir by hand until completely combined.
  4. Take 1 tablespoon of dough and roll into a ball. Place each ball on lined baking sheet, spacing them about 1 inch apart. Bake for 15-18 minutes until cookies are a pale color and bottoms start to brown. (Mine take 18 minutes) Let cookies cool on baking sheet for a few minutes then transfer to a cooling rack to cool completely.
  5. Add one cup of powdered sugar to a small bowl. Roll each cookie in the sugar until completely coated. Place in container for storage or on a cookie platter. If serving immediately, you can sprinkle more sugar on top of the cookies. I want to emphasize Be generous with the sugar! 🙂 Store them in an airtight container at room temperature.
Recipe Notes

*Feel free to use your favorite gluten free flour or mix.  I really like the Bob's Red Mill 1 to 1 baking flour...

**For extra fine sugar, toss your sugar in a chopper or food processor and process until extra fine.

Recipe adapted from https://www.twopeasandtheirpod.com/mexican-wedding-cookies/

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