Allergy-Friendly Snowball Cookies

1. Preheat the oven to 350° F and line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer with paddle attachment, beat margarine on medium for 2 minutes or until light and fluffy. Scrape down bowl.
3. Beat in 3/4 cup sugar, then add vanilla, flour blend, salt and oats, mixing until well-blended.
4. Roll balls of dough with your hands, each measuring about 1 1/4 inches in diameter. Place on prepared baking sheets and bake on oven’s middle rack for 13-16 minutes or until very lightly browned around bottom edge.
5. Meantime, sift about 3/4 cup of remaining confectioners’ sugar onto a dinner plate or pan; reserve the remaining sugar.
6. Once cookies are baked, remove them from oven and using a spatula, carefully place each cookie onto the plate with confectioners’ sugar. While hot, sift some of the remaining sugar over cookies to create a nice thick layer of sugar. Allow cookies to cool completely before moving them to an airtight container, where they can be stored up to 7 days.

Cat Ruehle’s Gluten-Free Flour Blend

Makes: 4 cups
Ingredients

• 2 cups sweet sorghum flour
• 1 cup white rice flour
• 1 cup potato starch (not potato flour)

Method

1. In a large bowl, whisk the flours and potato starch together until well combined.
2. Store in an airtight container in a cool, dark place up to 1 month. For longer storage, keep in the refrigerator up to 6 months or in the freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate. Sifting is not necessary if you whisk.