“Snowballs”  – or Russian tea cakes or Mexican wedding cakes, or any one of the many ethnic names by which they’re called – have been a Christmas staple for us for years.  Being heavy on nuts and (relatively) light on sugar, they’re one of the healthier options in our Christmas repertoire, too.

It’s tricky to make them work without gums (xanthan/guar), though.  I tried at Valentine’s Day, and they just crumbled apart when I tried to roll them in the sugar.  (It’s because there’s no egg, which I forgot to consider when I tried last time.  Usually cookies hold together okay because they contain eggs.  But these don’t.)

This newest version works, though!  They’re a little tender when you roll them in the sugar the first time, so you have to be gentle.  But by the time they cool off, they’re not nearly so fragile.

They seem to be Livia’s favorite!  She always asks for a “ball,” or a “white” cookie when asked which kind she wants!

GF Snowballs

Rachel Ramey

Print Recipe Pin Recipe

Course Dessert

Cuisine Egg-Free, Gluten-Free

Ingredients

  

• 1/2 c. powdered sugar
• 1/4 tsp. salt
• 1 c. butter 2 sticks, softened
• 1 tsp. vanilla
• 1 c. brown rice flour
• 1 c. sweet brown rice flour
• 1/2 tsp. pectin
• 1/2 Tbsp. psyllium
• 1-1/2 c. almond meal I used Bob's Red Mill.
• powdered sugar for rolling

Instructions

 

• In a large bowl, combine powdered sugar, salt, and butter; mix well.
• Add vanilla.
• Gradually stir in flours, pectin, and psyllium, then almond meal.
• Cover and chill until firm.
• Preheat oven to 400 degrees.
• Form dough into balls the size of walnuts and place 1 inch apart on ungreased baking sheets.
• Bake 8-10 minutes, or until set but not brown.
• Roll immediately in powdered sugar.
• Let cool on wire racks, then roll in powdered sugar again.