GLUTEN FREE POWDERED SUGAR RECIPES

Steps:

• Combine sugar and tapioca starch in a high-powered blender. Starting at low speed, increase the power until you reach the blender’s highest speed. Blend until the sugar is powder-fine, about 30 seconds. Sift to remove any remaining lumps.
• Store powdered sugar in an airtight container. Sift before using.

Steps:

• Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
• In a medium mixing bowl, cream butter and vanilla until smooth.
• In a separate medium mixing bowl, combine the ½ cup powdered sugar, gluten free flour, and xanthan gum (omit if using a blend with xanthan included).
• Add the flour mixture to the butter mixture.
• Work the flour into the butter mixture. You may need to use your hands.
• Add the chopped nuts. Continue to work the dough until it sticks together and the butter is well incorperated.
• Scoop 1 tablespoon of dough and roll the dough into 1-inch balls. Place them two inches apart on the baking sheet.
• Bake for 16–18 minutes until set, but not brown. Immediately remove from the cookie sheet to a wire rack.
• Cool cookies for 5 minutes, then roll in powdered sugar. If desired, roll cookies a second time in powdered sugar.
• Store in an airtight container at room temperature.