Valentine Coconut Snowballs, (GF)
1 1/2 cup rice flour
1/2 cup shredded coconut w/ a few drips red food coloring blended in
10 Tbsp. unsalted butter at room temperature
1 1/4 cups powdered sugar, divided use
Pinch of salt
1 vanilla bean, split lengthwise, seeds scraped
1 large egg
1/2—1 tsp. almond extract
20 dried cherries
Whisk the rice flour and coconut in a small bowl. Beat the butter, 1/2 cup powdered sugar, salt and vanilla seeds in a large bowl until smooth—about 2 minutes. Beat in the egg and almond extract, then add the flour mixture until it’s combined. Cover and refrigerate for an hour.
Preheat oven to 325 degrees. Form dough into 1 1/4 inch balls and open and put one cherry in the middle of each one. Arrange on a baking sheet about 1 inch apart and bake 20 minutes—until lightly browned on the bottom. Let cool on the cookie sheet for 10 minutes.
Put the remaining 3/4 cup powdered sugar in a bowl and gently roll each cookie in the powdered sugar to coat. Coat each cookie with a second coat of powdered sugar, if desired.