Vanilla Pecan Dream Snowball Cookies
Vanilla Pecan Dream Snowball Cookies recipe, a simple testament to the joy of baking, this recipe invites you to yield 3 dozen heavenly cookies in a swift dance of 15 minutes active time and a total of 30 minutes from start to finish. The cookies themselves are a blend, featuring a base of white rice flour, potato starch and sweet rice flour and xanthan gum to bind. Unsalted butter and confectioners’ sugar meet the robust of pure vanilla extract and pecans. Perfect for holiday gatherings, afternoon teas, or a quiet moment of indulgence, the Vanilla Pecan Dream Snowball Cookies.
- 1 cup Chopped Pecans
- 1½ cup White Rice Flour
- ¼ cups Potato Starch
- ¼ cups Sweet Rice Flour
- ½ teaspoons Xanthan Gum
- ½ teaspoons Salt
- ½ pounds Unsalted Butter
- 1½ cup Confectioners’ Sugar
- 1 teaspoon Pure Vanilla Extract
- Warming Up:
By heating oven to a 350°F. Line two baking sheets in their parchment or silicone finery, preparing them. Scatter pecans on one, sending them to toast about 5 to 7 minutes. Once done, set its warmth to 325°F.
- Blending the Base:
In a bowl, unite the rice flour, potato starch, sweet rice flour, xanthan gum, and a hint of salt. With a whisk in hand, blend them into dry ingredients, setting the stage.
- Creating the Fluff:
In another vessel, bring together butter and a cup of confectioners’ sugar. Start the mixer. Then, let the beat rise to a crescendo, whisking them. Introduce a dash of vanilla infusing your concoction.
- The Dough Emerges:
Unite the dry mix into the buttery cloud, beating. Fold in the toasted pecans.
- Shaping Dreams:
With a tablespoon, form mounds of dough on your prepared sheets, spaces between them. Bake these cookies about 15 to 20 minutes.
- The Final Touch:
In a shallow bowl, lay a bed of the remaining confectioners’ sugar. Gently dip the warm tops of your cookies, then allow them to cool on a wire rack.
- Variations:
By swapping pecans with coconut, or by replacing vanilla's whisper with the zest of an orange, adding a new layer.
