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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 30 |
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No one will miss the gluten in these crumbly, nutty balls of goodness. Their melt-in-your-mouth texture will make them the hit of your cookie exchange.Joan Sarge, Eureka, California 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. 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. Yield: 2-1/2 dozen.
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