Also known as Russian Teacakes and Mexican Wedding Cookies, these light, airy shortbread Christmas cookies actually look like little snowballs! (gluten-free, dairy-free, soy-free, egg-free, nightshade-free)
2/3cup + 1 Tbspwhite rice flour
2/3cup + 1 Tbspbrown rice flour
2/3cupwalnuts, finely chopped
Reserving 1/2 cup powdered sugar on the side for later, mix all other ingredients together with clean hands and form dough into a ball. If dough is too crumbly still, add additional water in tiny increments - 1 tsp or so at a time until dough will stick together. Cover dough with plastic wrap. Refrigerate dough for at least 1 hour.
Remove from refrigerator. Preheat oven to 400 degrees Fahrenheit. Form cookie dough into 1" balls. Dough may be a little more crumbly than traditional snowball cookie dough; may require a little extra effort to shape.
Form 24 cookies and place on a baking sheet. Bake in oven for 10 minutes; cookies should be "set" but NOT browned. Remove from oven.
Allow cookies to cook for 3 minutes, then while the cookies are still warm, roll them in the remaining 1/2 cup powdered sugar to coat them. Rolling cookies while warm ensures the powdered sugar will stick to the outside.
Consider a second roll in powdered sugar just before serving to freshen up the powdered sugar coating.