So, to celebrate Christmas, here's my favorite Christmas cookie, enjoy!
1 cup pecan pieces
1 cup palm oil shortening or dairy-free margarine
1/2 cup powdered sugar
2 cups gluten free flour blend
2 teaspoons vanilla extract
1/4 teaspoon salt
powdered sugar (placed in a 9X13 pan or a gallon ziploc bag)
Ground the pecans in a food processor or blender until finely ground. Set aside.
Cream together the shortening and sugar in a large mixing bowl. Add in half the flour blend, vanilla, and salt and mix well. Mix the other half of the flour blend and the pecans by hand. Form the mixture into a ball and cover and chill for 30-60 minutes.
Preheat oven to 350F. Roll the dough into 1" balls and place on an ungreased cookie sheet. Bake for about 12 minutes. Let the cookies cool for a couple of minutes then roll the cookies in the powdered sugar.
This post was shared on Slightly Indulgent Tuesdays and Allergy Free Wednesdays.