Holiday Tea Cookies
| Curated Just for You |
Yields: approx. 1 dozen | Prep. Time: 2 Hours 15 Minutes | Total Time: 2 Hours 40 Minutes
Ingredients
1 cup butter, soft
2 ½ cups powdered sugar, divided
1 tsp vanilla extract
2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
¾ cup Bob’s Red Mill Hazelnut Flour
1 tsp salt
Directions
Line a baking sheet with parchment paper and set aside.
In a bowl, combine butter, ½ cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together flour, hazelnut flour and salt in a small bowl.
Add flour mixture to the butter mixture and mix until just combined.
Scoop cookie dough into approximately 1-inch balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight.
When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups powdered sugar in a large bowl.
Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1 inch apart. Bake until the bottoms are lightly browned, 10–12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely. Enjoy!
Recipe adapted from INFRA
