1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1-1/4 cups potato starch
1 cup cornstarch
1 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup chopped walnuts or pecans
Additional confectioners' sugar
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9 to 11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks.
3. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.
Prize Winning Recipe
No one will miss the flour in these crumbly, nutty gluten-free snowball cookies. Their melt-in-your-mouth texture will make them the hit of your cookie exchange.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
YIELD: 2-1/2 dozen.
1 cookie: 129 calories, 8g fat (4g saturated fat), 16mg cholesterol, 70mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 1g protein.