Here’s what you will need:
½ cup confectioner’s sugar
½ cup pecans
¼ cup sweetened, flaked coconut
½ cup butter or non-dairy alternative, room temperature
1 tsp. gluten-free vanilla extract
1 tsp. orange zest or peel
1 cup Gluten-Free All-Purpose Flour
¼ tsp. salt
Here’s what you will do:
Using a large food processor, pulse the confectioner’s sugar, pecans, and coconut until the pecans are finely chopped and tossed well with the sugar.
Using an electric mixer or the food processor, beat together the butter and pecan mixture until fully mixed. Beat in the vanilla and the orange zest. Slowly add the flour and salt, beating or pulsing until blended and a soft dough is formed.
Cover the dough tightly and refrigerate until cold and firm. Not sticky. About 2 hours, but check on it often so it doesn’t get too hard.
Preheat oven to 325° F.
Scoop cold dough into large teaspoon-sized balls and roll between your palms to form a round ball. Place each formed ball onto a parchment-lined cookie sheet 1-2 inches apart. Bake for 15-20 minutes, or until the edges begin to brown slightly. Remove to cool on a wire rack for 5 minutes.
Sift approximately ½ cup confectioner’s sugar into a small flat-bottomed bowl, then gently toss each cookie in the bowl to lightly coat with sugar and serve.
This recipe makes: about 2 dozen cookies, depending on how big of cookies you make!
Sent in by spinner119 who cannot eat gluten!