Hello all and welcome to the
day of the 5
12 Days of Christmas series!
Today I have Gabby from
Hi All! My name is Gabby and I blog over at
Not Too Shabby Gabby! I love all things sweet, yummy and cute! I am a baker and "Chef" who loves gluten free and the occasional paleo recipe, however, I don't need to, but I feel better when I do! I am all about anything that has to do with the kitchen and if you can't find me I am probably in the kitchen with my mixer or over the stove! Come on over and see what I am all about! I am so excited to be guest hosting today!
I have loved Allie's blog since I stepped into the blogging world and I am so glad to be given this opportunity!
My family, although small is very close and we try to do many things together! We were decorating the Christmas tree the other day and while my dad and other half were doing all the heavy lifting (tree, getting out ornaments, and so on) we decided to make some cookies! The last couple of year my mother has been making snowball cookies, but since I am now largely gluten free we had to alter the recipe and well these cherry almond snowball cookies are even better now that they are gluten free!
Now that all my apartment looks like a Christmas wonderland I can share this recipe with you in hopes for you to start a new tradition!
Gluten free Cherry Almond Snowball Cookies:
1 1/2 cups Brown Rice Flour *
2/3 cup Tapioca Starch*
*use 2 cups of Flour in place of this ingredients if you don't want gluten free!
1 tsp Xanthan Gum*
1 1/2 tsp Almond Extract
1/2 cup Confectioner's Sugar pinch of salt
1 cup Butter at warm temperature
(2 sticks) Cherries
(I used tart cherries that I bought and frozen in August but maraschino cherries work too!)
Confectioner's sugar (for rolling)
Preheat oven to 325 degrees Fahrenheit.
Mix together your butter, brown rice flour, Tapioca starch, xanthan gum, almond extract, confectioner's sugar, butter and salt together. It will form a soft dough. Take your cherries and dough and place the cherries inside a ball with dough all around. I flattened out 2 pieces of dough stuck a cherry between them and then rolling to form a ball. Roll the ball through confectioner's sugar and place on a baking sheet. Bake for 19 minutes and place on to a cooling rack. Serve with coffee or hot cocoa!
Makes about 30 cookies.
The cookies fall apart and dissolve quickly but as they sit and cool down they will stay more together over time and they dissolve in your mouth perfectly too!
A soft cookie that is the right size for just a couple bites too! I hope you have a great Christmas season ahead of you and full of happiness, family and fun!
If you are ever roaming around the net please stop by my corner of the world at Not Too Shabby Gabby! You can also follow me on Instagram, Twitter, Pinterest and Facebook! I hope you have a blessed day and merry holiday season!
Thank you so much Gabby! Those look absolutely delicious, I love anything with a cherry filling!
And thank you all for tuning in today!