Gluten Free Snowball Cookies

posted in: DIY | 0

Christmas is barreling upon us like a freight train!

Every year, it surprises me when this holiday arrives when, truthfully, it shouldn’t. Maybe this peculiarity is due to the fact that I am getting older—and time speeds up every year—or, maybe, it is due to the fact I shop for Christmas deals all year round.

Either way, here we are with Christmas around the proverbial corner.

For my family, this season means that the days leading to December 25th are full of familial traditions including a fair amount of baking.

Yearly, I make a vast array of sugary treats—cookies, peanut butter balls, chocolate pumpkin bread, and peppermint bark. Of course, I make them for us to enjoy—and overdose on fat and carbs—but also, I make them to magnanimously and liberally distribute to friends, family, co-workers, and neighbors.

Share the calories I say.

Snowball Cookies and Me

I was first introduced to snowball cookies about twenty years ago—can two decades have gone by already?  That was fast!—by my friend, Michelle, who made some for my family. I was hooked right away by these melt-in-your-mouth confections.

Since that time, I have also heard these small delicacies referred to as Mexican wedding cookies or even Russian tea cookies.

No matter their name, I like them!

In recent years, I wished to adapt the original recipe in order to make gluten-free snowball cookies.

A Side Note

Truthfully, my gluten-free adaptations do not always work on the first try—nor the second. While some recipes readily adapt to a gluten-free version, others take a fair amount of finagling to turn them into something edible.

In the case of these cookies, the gluten-free snowball cookie version was perfect on the first try. Likewise, they still had this melt-in-your-mouth feel which I love so much.

The real test was when I fed them to my—unsuspecting—family which was none the wiser for the experience and could not tell the difference with the original version—the cookies with the gluten.

Woot!

Notes and Tips

Nut Flour

I used almond flour rather than the more traditional pecan flour. I did so for two reasons: 1) I had almond flour on hand and 2) almond flour is gentler on the pocketbook.

However, there is a caveat, pecans are more flavorful. Almonds are bland in comparison.

For this reason, I added a 1/4 teaspoon of almond extract. I was quite pleased with the results: cheap and tasty.

In theory, you can use any nut flour.

Gluten-Free Flour Mix

I make my own gluten-free flour mix and I will share the recipe below. You probably can use a pre-made mix of your choice.

My Gluten-Free Flour Mix Recipe

Gluten Free Snowball cookies

Gluten-Free Snowball Cookies

Preheat the oven to 325 degrees Fahrenheit.

In a stand-mixer bowl—or with a handheld mixer—cream the butter with the powdered sugar until it is light in color and texture.

Add the vanilla and almond extracts.

Mix to combine.

Add the gluten-free flour mix (see above), milk (non-dairy is fine), nut flour of your choice, and salt.

Mix well until a soft dough forms.

Take a bit of dough and roll it between your palms until you have a little ball—about one inch in diameter.

Place the ball on an ungreased—or Silpat mat covered (my preferred choice)—cookie sheet.

Repeat this process until you have used the entire dough.

Bake for 15 minutes.

While the snowball cookies are still warm, gently roll them into the powdered sugar.

Note: I use a small Ziploc bag for this purpose. I place the sugar in the bag and a couple of snowballs at a time. I gently roll them in the sugar. When there are well coated, I remove them from the bag and place them on a plate.

These gluten-free snowballs are quite delicate and crumbly right out of the oven, for this reason, I would encourage you to be very cautious.

This recipe yields about 3 1/2 dozen gluten-free snowball cookies.

Melt in your Mouth Gluten Free Snowball Cookies

15 minutes

15 minutes

30 minutes

Yield: 42 Cookies

Melt in your Mouth Gluten Free Snowball Cookies

Ingredients

  • 1 cup butter, softened - no substitute!
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons milk
  • 2 1/4 cups gluten free flour mix #4 or an all-purpose gluten free mix
  • 1 cup almond flour - pecan or hazelnut
  • 1/2 to 1 cup additional powdered sugar for coating

Instructions

Preheat the oven to 325 degrees Fahrenheit.

In a stand-mixer bowl—or with a handheld mixer—cream the butter with the powdered sugar until it is light in color and texture.

Add the vanilla and almond extracts.

Mix to combine.

Add the gluten-free flour mix, milk (non-dairy is fine), nut flour of your choice, and salt.

Mix well until a soft dough forms.

Take a bit of dough and roll it between your palms until you have a little ball—about one inch in diameter.

Place the ball on an ungreased—or Silpat mat covered (my preferred choice)—cookie sheet.

Repeat this process until you have used the entire dough.

Bake for 15 minutes.

While the snowball cookies are still warm, gently roll them into the powdered sugar.

Note: I use a small Ziploc bag for this purpose. I place the sugar in the bag and a couple of snowballs at a time. I gently roll them in the sugar. When there are well coated, I remove them from the bag and place them on a plate.

These gluten-free snowballs are quite delicate and crumbly right out of the oven, for this reason, I would encourage you to be very cautious.

Notes

Gluten-Free Flour Mix 1 cup white rice flour 1/2 cup sweet rice flour 1/2 cup tapioca starch 2 teaspoons xanthan gum (you can try omitting the xanthan gum if it is an issue for you. I plan to try it myself soon) 2 teaspoons gelatin

http://www.florencewitt.org/gluten-free-snowball-cookies/

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.