Snickerdoodles, Pinwheels & Pecan Sandies, OH MY!!

I was on a massive baking roll over the weekend in preparation for the cookie tins I take to my husband's office every year! I totally forgot to take pictures while I was making all the cookies, but did get a quick pic afterwards of all 3, LOL!! 

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Snickerdoodles

• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tarter
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon cinnamon

1. In a medium mixing bowl beat butter with an electric mixer for 30 seconds. Add the 1 cup of sugar, baking soda, and cream of tarter. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Cover and chill about 1 hour or until easy to handle. 
2. Combine the 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl. Shape dough into 1 inch balls. Roll balls in sugar-cinnamon mix until coated. Place balls 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 10-11 minutes or until edges are golden. Transfer to wire rake to cool.

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Cranberry Pinwheels

• 1 cup cranberries
• 1 cup pecans
• 1/4 cup packed brown sugar
• 2 cup butter, softened
• 1 1/2 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3 cups all-purpose flour

1. For filling, in a blender/ food processor bowl, combine cranberries, pecans and brown sugar. Cover & blend/process until they're finely chopped. Set aside.
2. In a large mixing bowl beat butter with an electric mixer of 30 seconds. Add granulated sugar, baking powder, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs until combined. Then beat in as much of the flour as you can with the mixer, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until easy to handle. 
3. Roll half of dough between 2 pieces of wax paper into a 10 inch square. Spread half the filling over dough square to within 1/2 inch of edges. Roll up dough into log. Moisten edges; pinch to seal. Wrap in plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
4. Cut rolls into 1/4 inch slices. Please slices 2 inches on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until edges are lightly browned. Cook on cookie sheet for 1-2 minutes then transfer to wire rack and let cool.

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Gluten Free Pecan Sandies

• 1 cup butter, softened
• 1/2 sifted powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla
• 1 cup tapioca flour**
• 1 cup rice flour **
• 1 1/2 cups finely chopped pecans
• 1 cup sifted powdered sugar

1. Beat butter with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup powdered sugar. Beat until combined, scraping bowl. Beat in water and vanilla. Beat in as much of the flours that you can, stir in rest. Beat or stir in pecans (I beat mine in).
2. Shape dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or until edges are lightly browned. Transfer to wire rack; let cool. Gently shake cooled cookies in a plastic bag with the 1 cup powered sugar. (I actually use a salt shaker with powered sugar, since mine are so flaky with the rice flour in them, they tend to fall apart when I've tried to shake them in a bag)

**You can use 2 cups of all-purpose flour rather than gluten free flour if  you'd like. I've made these both ways.