These are the GF/DF/EF version of the powdered-sugar cookie balls you see at Christmas: from "The Kid Friendly Food Allergy Cookbook"
These are addictive, and I'm not kidding
Makes 40
1 c. d/f margerine (most contain soy) so check labels or use 3/4 Spectrum shortening
2 t. Ener-G Egg Replacer plus 1 T. water
1/2 c. powdered sugar
1 t. g/f vanilla, or 2 t. Cook's powdered vanilla
1/4 t. salt
1 c. rice flour
1 c. tapioca flour
1 c. pecans, chopped finely to a coarse flour (use the blender)
In a mixer cream together the DF margerine or Spectrum shortening, egg replacer & water. Add powdered sugar, vanilla, and salt. Cream together until smooth. Mix in the flours and the pecans. Chill dough until firm.
Form dough into walnut-size balls, put on greased cookie sheet, or on parchment paper. Bake 350 F. (180 C.) until lightly browned on the sides. Remove from the sheet, let cookies cool completely.
Roll cooled cookies in a bowl of 1/2 c. powdered sugar. Store, covered, up to 1 week.
Notes: I found chilling optional. I bake them for 13 minutes, and they don't brown on the sides (only on the bottom), but they are still cooked through. If you cool them completely, more powdered sugar sticks to the cookie: that's better of course.
