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Gluten Free Cherry Pecan Snowball Cookies Recipe

by harvey09 on January 11, 2012

Gluten Free Cherry Pecan Snowballs

¾ cup chopped pecans
2 cups Carol’s ALL PURPOSE Gluten Free Flour
1 cup unsalted butter, at room temperature
½ cup powdered sugar plus approximately ¾ for rolling
½ teaspoon kosher or fine sea salt
1 teaspoon pure vanilla extract
½ cup maraschino cherries, dried well and roughly chopped


Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.

Place chopped pecans in a baking dish or pie plate and toast in the oven until warm and fragrant, about 8 minutes. Let cool. Leave oven on.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter on medium speed for 30 seconds. Add the ½ cup powdered sugar, salt, vanilla and the flour. Mix on low to combine and gradually increase the speed to medium, mix until the dough comes together. Stir in the cooled pecans and chopped maraschino cherries with a wooden spoon.

Roll dough into 1 inch balls and place on prepared baking sheets. Bake for 18 – 20 minutes or until the cookies are fairly firm to the touch and just starting to color. Let cool on the pans for 5 minutes. Put the remaining ¾ cup powdered sugar in a small bowl and roll the warm cookies in the sugar to coat. Place on a wire rack to finish cooling. After the cookies have cooled completely, roll again in the powdered sugar.

Makes approximately 48 gluten free cookies.

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

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“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes – they have solved my love for desserts.” – F.R.

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