Glutin Free Snowball Cookies

Contributed By: Parker


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.

Helpful Hints:

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.
Nutrition Facts
1 cookie: 129 calories, 8g fat (4g saturated fat), 16mg cholesterol, 70mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 1g protein.

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