Pecan Snowball Cookies
These lightly sweet, melt-in-your-mouth Low FODMAP Pecan Snowball Cookies are made with gluten-free and gum-free flour.
Servings 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup confectioners' sugar, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/3 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 2 tablespoons very finely chopped pecans
Instructions
- Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Beat the butter and 1/4 cup confectioners' sugar until smooth. Beat in the vanilla and salt. Slowly add the flour and blend until fully incorporated. Mix in the pecans.
- Roll dough into 1" balls and place on prepared baking sheet. Bake 15 minutes. Let cookies cool completely on baking sheet before removing (it is important to do this - the cookies are very fragile when warm!).
- Place the remaining 1/4 cup confectioners' sugar in a small bowl and roll each cooled cookie in the sugar until evenly coated.