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PECAN SNOWBALL COOKIES

by Audri Humphrey 2004 Conference Cookbook

Ingredients:

1 cup

Butter softened

cup

Powdered Sugar

tsp.

Salt

2 tsp.

Vanilla

1 Tbl.

Water

2 cups

Pecan finely chopped in food processor

2 cups

GF Flour

Directions:

1.       Cream butter, blend in powdered sugar, salt, vanilla and water.

2.       Add pecans and flour.

3.       Mix together with fork dough will be buttery and crumbly.

4.       Form ball as beat as possible and place onto waxed paper, wrap and chill for 4 hours.

5.       Roll into little balls about 1 tablespoon each.

6.       Bake at 350 for 15 minutes.

7.       Sprinkle completely with powdered sugar while still warm.

8.       Let cookie completely cool before gently removing them from cookie sheet.

Tip:  The smaller and more round the cookie are, the less likely they are to break apart.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209