Dirty Snowballs

Dirty Snowballs are soft-baked gluten free cookies with a nutty interior and a generous coating of powdered sugar.

5 from 2 votes

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Prep Time: 15

Cook Time: 15

cooling and rolling: 1

Total Time: 1 30

Servings: cookies

Calories: 167kcal

12 tablespoon cold butter cut into cubes
1 ¾ cup powdered sugar - *divided
2 eggs
1 tablespoon almond liqueur - or 1 teaspoon vanilla extract
1 ½ cup Gluten Free Flour Blend with xanthan gum - I like Bob's Red Mill 1 to 1 Baking Flour
1 cup finely ground almond flour - I like Bob's Red Mill
1 cup finely chopped unsalted pecans
½ teaspoon Salt

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Using a mixer, combine the cold butter and ¾ cup powdered sugar.
Add eggs and almond liqueur or vanilla, mixing to combine.
Add the flour, then the almond flour, then the pecans and salt a little at a time so that it doesn’t create a cloud of flour. Mix well to combine. Refrigerate your dough for about an hour.
Using a small cookie scoop or a measuring tablespoon scoop the cold dough and roll into a ball, place onto the lined cookie sheet.
Bake for approximately 10-14 minutes, depending on how large your snowballs are. They will still be somewhat soft to the touch (but not doughy) and will not be browned on top at all when they are done. The bottom may be lightly browned. Remove from the oven and let cool completely on the cookie sheet.
Once they cookies are completely cool, put 1 cup of powdered sugar in a bowl and roll the cookies in the sugar to coat them evenly. Then they are ready to devour!