Snowball Cookies (Gluten-Free)

INGREDIENTS

• 1 heaping cup Mariani Shelled Walnuts

• 1 cup unsalted butter, softened

• ½ cup powdered sugar

• 1 ½ teaspoons vanilla bean paste

• 1 ¾ cups gluten free 1:1 flour

• ¼ teaspoon fine sea salt

• 1 cup powdered sugar for rolling + dusting cookies

---

INSTRUCTIONS:

1. Place a medium skillet over medium-low heat and add walnuts. Toast walnuts, stirring frequently until they start to brown and become fragrant, about 5 minutes. Remove walnuts from skillet and place onto a cutting board. Cut walnuts into a fine chop.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and powdered sugar on medium speed until smooth and creamy. Add the vanilla bean paste, mix until combined. Scrape down the sides and bottom of the bowl with a spatula.

3. Add the gluten free flour and salt to the butter mixture, mix on low speed until just combined. Add the finely chopped walnuts, mix until combined. Scrape down the sides and bottom of the bowl and mix again for about 5 seconds.

4. Cover mixer bowl with plastic wrap and chill in the refrigerator for 1 hour.

5. Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

6. Using a #40 cookie scoop, scoop the dough and roll into balls. Place on the prepared baking sheet spacing them about 1 ½ inches apart (12 cookies per baking sheet). Keep remaining dough chilled until ready to bake.

7. Bake cookies for 13 to 14 minutes or until the bottom edges begin to turn light golden brown. Allow cookies to cool on baking sheet for 5 minutes.

8. Place remaining 1 cup powdered sugar into a small mixing bowl. Gently roll the warm cookies into the powdered sugar, then place on a cooling rack to cool completely. Once cooled, sift the remaining powdered sugar over the top of the cookies.

Gluten Free Snowball Cookies

Print

With ImageWithout Image

Yield: 22 Cookies

Author: Emily Chave, Glutenless Apron

Ingredients

• 1 heaping cup Mariani shelled walnuts
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla bean paste
• 1 ¾ cups gluten free 1:1 flour
• ¼ teaspoon fine sea salt
• 1 cup powdered sugar for rolling + dusting cookies

Instructions

1. Place a medium skillet over medium-low heat and add walnuts. Toast walnuts, stirring frequently until they start to brown and become fragrant, about 5 minutes. Remove walnuts from skillet and place onto a cutting board. Cut walnuts into a fine chop.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and powdered sugar on medium speed until smooth and creamy. Add the vanilla bean paste, mix until combined. Scrape down the sides and bottom of the bowl with a spatula.
3. Add the gluten free flour and salt to the butter mixture, mix on low speed until just combined. Add the finely chopped walnuts, mix until combined. Scrape down the sides and bottom of the bowl and mix again for about 5 seconds.
4. Cover mixer bowl with plastic wrap and chill in the refrigerator for 1 hour.
5. Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
6. Using a #40 cookie scoop, scoop the dough and roll into balls. Place on the prepared baking sheet spacing them about 1 ½ inches apart (12 cookies per baking sheet). Keep remaining dough chilled until ready to bake.
7. Bake cookies for 13 to 14 minutes or until the bottom edges begin to turn light golden brown. Allow cookies to cool on baking sheet for 5 minutes.
8. Place remaining 1 cup powdered sugar into a small mixing bowl. Gently roll the warm cookies into the powdered sugar, then place on a cooling rack to cool completely. Once cooled, sift the remaining powdered sugar over the top of the cookies.