Vickys Cherry Snowballs

• 225 grams gold foil-wrapped Stork margarine / butter
• 65 grams icing sugar / powdered
• 225 grams gluten-free / plain flour
• 115 grams whole unsalted walnuts / pecans, ground*
• 1 pinch (tiny) xanthan gum if using gluten-free flour
• 1 tsp vanilla extract

1. Cream the margarine and icing sugar together until fluffy
2. Beat in the rest of the ingredients apart from the cherries and caster sugar
3. Mix well then take tablespoons of the dough and flatten out a little bit in your palm
4. Put a cherry in each circle then pinch the dough up and around the cherry so it's encased
5. Roll into balls and put onto a baking sheet
6. Chill in the fridge on the baking sheet for 30 minutes
7. Meanwhile preheat the oven to gas 3 / 160C / 325F
8. Bake the cookies for 30 - 35 minutes
9. Roll the balls in the sugar while they're warm.
10. I recommend using icing sugar over superfine sugar
11. Let cool on a wire rack then keep in an airtight container for up to 3 days
12. *The ground nuts can be replaced with extra flour.
13. Add a bit more vanilla though as the nuts impart good flavour

gold foil, icing sugar, flour, pecans, xanthan, vanilla

Taken from cookpad.com/us/recipes/333550-vickys-cherry-snowballs (may not work)