Gluten-free, very low lactose, FODMAP friendly
Yield: 3 dozen cookies
When I was a free-eater, my family recipe for Snowball Cookies (a.k.a Mexican Wedding Cakes) was a hit every December. Here’s a FODMAP-friendly version!
- ½ cup sorghum flour
- ¼ cup millet flour
- ¾ cup sticky rice flour
- ½ cup tapioca starch
- 2 shakes salt
- ¾ cup well-softened butter
- 4 Tbsp + 1 tsp sugar
- 1/8 tsp almond extract
- 1 cup unbleached almond meal
- 1 tsp to 1 Tbsp water, barely enough to make dough cling together
- powdered sugar*
- Preheat oven to 300 F, and prepare a cookie sheet with grease or parchment paper.
- Mix together and sift the flours, tapioca starch, and salt.
- Cream the well-softened butter and sugar until light and fluffy, add almond extract, then mix in the flours.
- Add the almond meal and mix until crumbly. Now add just enough water to make the dough cling together.
- Roll dough into walnut-size balls and place on prepared cookie sheet. These will not spread much, so they should fit on a single cookie sheet.
- Bake 30 minutes at 300 F. Remove from oven and transfer CAREFULLY to brown paper or a cooling rack. They are quite fragile when fresh from the oven.
- Cool about 10 minutes, then roll in powdered sugar. Store in an airtight container (add a sprinkle of powdered sugar between layers) or freeze.
*Note: Most powdered sugar contains a minute amount of cornstarch to keep it from clumping. Monitor your own sensitivity to corn products. Corn is considered FODMAP-friendly, but it’s a fairly common allergen. Trader Joe’s brand contains tapioca starch instead of cornstarch and is clumpier. It works well in this recipe.