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ROLLED SUGAR COOKIES (GLUTEN FREE)
1 1/2 cups white rice flour
1/2 cup butter or margarine (cold)
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon baking soda
1 egg (cold)
1 1/2 teaspoon xanthan gum
1/2 teaspoon GF vanilla, lemon, or almond flavoring
1/8 teaspoon salt
Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.
Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired.
Bake at 350-degrees for 12 minutes. Cool on a wire rack.
Makes about 20 cookies
Source: fitnesandfreebies/celiac
STAR CUT-OUT COOKIES (GLUTEN-FREE)
These basic cut-out cookies are made with a gluten-free flour blend.
1 cup granulaged sugar
1 cup butter or margarine, softened
2 egg yolks
1 1/2 teaspoons gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1/4 teaspoon salt
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and salt; beat until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 350 degrees F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Gluten-Free Flour Blend:
To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
Tip: Use any shape 2 1/2-inch cookie cutter, depending on the season.
Makes 3 1/2 dozen cookies
Source: cooks recipe
GLUTEN-FREE SUGAR COOKIES
"This is a recipe I adapted from Sonya Joseph's gluten-free cooking class I took at the beginning of the month. They work. They'll fill that need."
2 1/2 cups of your favorite gluten-free flour
1 teaspoon baking powder
2 1/2 teaspoons of xanthan gum (omit if your gf flour mix already contains this)
1 cup sugar
1/2 cup margarine
1/2 cup butter
1 egg
2 teaspoons vanilla (make sure it's gluten-free. Use only pure vanilla, please.)
1/2 teaspoon freshly grated nutmeg
After you have preheated the oven to 350°, mix all the dry ingredients together and set that bowl aside.
Cream together the shortenings and sugar, preferably with a standing mixer. Then, add the egg and vanilla. Beat these as long as you can. The more airy and whipped they are, the better the cookies will taste.
Add the dry ingredients, along with the nutmeg.
Chill the dough in the refrigerator for at least one hour. This is essential for gluten-free doughs.
When the dough is properly chilled, roll it out to 1/2-inch thickness and cut with your favorite cookie cutters.
Bake on an ungreased baking sheet (preferably with a silpat), for 12 to 15 minutes, depending on your oven
Source: gluten-free girl blog/recipes Dec. 24, 2005
GLUTEN FREE DUTCH SUGAR COOKIES
"These cookies are very yummy. They are crisp on the outside and a little soft on the inside. They remind me of those wheat containing animal crackers, that I used to eat as a kid(before I was diagnosed with Celiac Disease.) These cookies are very yummy and lots of fun to make and decorate. I like making them with coloured sugar or shaking a little powdered sugar on them. They also keep very well in a sealed container. Last year I made them to take up to my cottage on our week of holidays. Everyone loved them, and couldn't believe that they were gluten free!" by GlutenFreeGirl / recipezaar
1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg or 1/4 cup liquid egg substitute
2 teaspoons vanilla
1/4 cup potato starch, for kneading
Preheat oven to 350 degrees F. Have on hand 2 ungreased cookie sheets.
In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
In the bowl of your mixer, cream sugar and Crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
Cut into desired shapes and place on pan. Decorate with coloured sugars before baking or use frosting to decorate after baking. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
Bake for about 13 minutes. Cool very slightly before removing from the pan.
Makes 36-40 cookies
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