Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 cups (280g) gluten-free all-purpose flour blend with xanthan gum
  • 1/2 cup (50g) super-fine almond flour
  • 1 cup (110g) finely chopped pecans
  • 1 cup (120g) powdered sugar for rolling

Instructions:

  1. Prep the oven. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the base. Beat 1 cup (226g) unsalted butter and 1/2 cup (60g) powdered sugar in a large bowl for 3 minutes until the mixture is pale and fluffy.
  3. Add aromatics. Stir in 2 tsp pure vanilla extract and 1/4 tsp salt.
  4. Whisk dry ingredients. In a separate bowl, whisk 2 cups (280g) GF all purpose flour and 1/2 cup (50g) almond flour.
  5. Combine. Gradually add the flour mixture to the butter. Mix at low speed until a soft dough forms.
  6. Fold in nuts. Manually fold in 1 cup (110g) finely chopped pecans using a spatula.
  7. Shape. Roll the dough into 1 inch balls (about 1 tablespoon each) and place them 2 inches apart on the sheets.
  8. Bake. Cook for 12 minutes until the bottoms are just barely golden. The tops should remain pale.
  9. First roll. Let cookies cool for 5 minutes, then roll them in the extra 1 cup (120g) powdered sugar while still warm.
  10. Final coat. Once completely cooled, roll them a second time until they look like thick, white snowballs.