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Gluten-Free Snowballs
I took a classic holiday cookie and made it gluten-free. It’s now my husband’s favorite Christmas cookie. They’re so buttery, nutty and sweet—and everyone loves how they crumble in your mouth.
—Joan Sarge, Asheville, North Carolina
Ingredients
- 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
Directions
- 1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. 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 9-11 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.
Nutrition Facts
1 cookie: 54 calories, 3g fat (2g saturated fat), 7mg cholesterol, 29mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 0 protein.
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