Gluten-Free King Cake Cookies (Cinnamon-Pecan Cookies)
If you’re not following a gluten-free diet, you can make these with wheat flour (unbleached or whole wheat) by using 1 cup of flour and omitting the xanthan gum. Adjust the water as necessary to get a thick dough.
Preheat oven to 375F. Process the pecans in a food processor until finely chopped but not powdered. Remove crushed pecans to a bowl and add the tofu to the processor. Process until almost smooth.
Mix the pecans, flours, xanthan gum, baking soda, salt, cinnamon, and sugar in a mixing bowl. Add the tofu and vanilla and begin to stir. Add water by the tablespoon until all the dry ingredients are incorporated and a heavy dough forms. Be careful not to add too much water.
Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool before decorating.
To decorate, put 1/2 cup of confectioners sugar in a bowl. Add a couple of drops of vanilla extract (be careful not to add too much or it may make your icing dark). Add water one teaspoon at a time, stirring well and stopping when you have a thick but spreadable icing. If it’s too runny, it will run right off the cookies, so if you add too much water, add more confectioners’ sugar. Spread the top of each cookie with icing and sprinkle immediately with each of the colored sugars.
These are best eaten the same day. The longer they sit, the more moisture they attract, and the icing and sugar become less attractive, though just as edible.Makes about 21 cookies. Nutrition data is for 1 cookie.