Servings: 32 cookies
Calories: 162kcal
Ingredients
- 1 c. butter, softened
- 3/4 c. powdered sugar
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. salt
- 2 1/3 c. Bob's Red Mill gluten-free all purpose 1 to 1 baking flour, or regular all purpose flour
- 3/4 c. finely chopped pecans
- 1 c. powdered sugar, for rolling around in
Instructions
- Preheat oven to 350º F.
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream butter for about 30 seconds on medium speed. Add in powdered sugar and blend together well until light and fluffy.
- Add in both extracts and salt and blend a few more seconds.
- Then, slowly add in flour and continue to mix until dough forms.
- Next, finely chop up pecans and add to the dough. Continue to blend until nuts are mixed into dough. You can even mix by hand to make sure everything's combined properly.
- This is important, for best results you'll want to chill dough for at least 30 minutes so the dough will keep its shape while baking.
- Once chilled, use a tablespoon or small cookie scoop and scoop cookie dough and using your hands, roll into 1-inch balls.
- Place cookie dough balls on an ungreased cookie sheet. Preferably on parchment paper. Bake for about 15-16 minutes or until bottoms of cookies are a light golden brown. You do not want cookies to be brown on top or that means they've baked too long.
- Lastly, allow cookies to cool down for about 5 minutes on baking sheet. Roll cookies in powdered sugar and place on wire rack to cool. Once cookies are completely cool, roll a second time in powdered sugar, giving them that white "snowball" look.
Nutrition
Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 63mg | Potassium: 25mg | Fiber: 2g | Sugar: 13g | Vitamin A: 188IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
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