1cdairy free butterroom temperature for 20 minutes
½cpowdered sugar
¼teaspoonkosher salt
1½teaspoonvanilla extract
2¼cgluten free all-purpose flourspoon and level method
½teaspoonxanthan gumomit if gf all-purpose blend contains this or guar gum
1cunsalted pecans or other nutroasted and finely chopped
1cextra powdered sugar for dusting balls after baking
Instructions
Preheat oven to 350° F. Line cookie sheets with parchment paper or silicone baking sheets.
In a stand mixer or large bowl with a handheld mixer, combine the butter and powdered sugar for about 2 minutes. Then add in the salt, vanilla extract, flour, and xanthan gum if needed, and blend. Scrape down the sides and bottom of the bowl as needed.
Add in the roasted and finely chopped pecans and mix well. Then shape the dough into 1-inch (or slightly larger) balls and place on cookie sheets.
Then transfer the cookie sheets to the oven for 9-11 minutes. Watch the cookies carefully because you do not want them to burn. The edges will just start to show a hint of golden brown when they are baked and should be removed then from the oven.
Place the cookies on a cooling rack and allow to cool. Then roll cookies in a shallow bowl of powdered sugar. Layer the cookies well in powdered sugar to achieve their iconic snowball look.
Store cookies in an airtight container on the counter top up to 4 days. You may need to add another dusting of powdered sugar right before serving.