When I was first diagnosed with celiac disease, I thought about all of the foods I wouldn’t be able to eat anymore. Immediately, my mind went to Christmas. Most of the year, I don’t have much of a sweet tooth or get tempted by baked goods. Christmas is another story.The breads and cookies that I have grown up with are part of my history, a family tradition, flavors not found anywhere else. I was worried that I would have to give that up, or that they wouldn’t turn out using gluten-free flour. Thankfully, we were able to get some of the new Cup 4 Cup flour at Williams & Sonoma. My mom tried it out first with a batch of our family gingersnap cookies.She brought them over while they were still warm, and they tasted exactly like they were supposed to. Encouraged, we made a batch of my all-time favorites, pecan dreams. You’ve probably seen similar looking cookies at parties and may have made them yourself, but I promise, you’ve never tasted cookies like these before. They are amazing. Like little balls of heaven.To the makers of Cup 4 Cup flour, thank you for letting us keep our holiday traditions alive.
- 1 cup butter
- 5 Tbsp. sugar
- 2 cups flour (use gluten-free all-purpose or Cup 4 Cup flour for gluten-free version)
- 1 Tbsp. vanilla
- 2 cups minced pecans
- Sifted powdered sugar for rolling
- Preheat oven to 375 degrees.
- In mixer, cream together butter and sugar.
- Add in flour, vanilla and pecans. Mix well.
- Roll in small balls and place on parchment-lined baking sheet.
- Bake for 8-10 minutes.
- While still hot, roll cookies in powdered sugar (be careful, they are delicate!)
- Cool, then roll cookies again.
Do you have any “must-have” cookies for the holidays?