Saturday, December 5, 2009
Rolled Sugar Cookies
When I went to a Farmer's Market early this year, I saw a booth with gluten free baked goods. They had some sugar cookies and I think I paid about $5 or $6 for about 8 of them. One bite and that was enough.
If this was what I was in store for, I was already ready to quit.
Christmas time for me, always includes Sugar Cookies. Nice colorful frosted sugar cookies.
For the last few years, I've used one from Allrecipes.com. This one.
With a few changes, I was ready to go!
I scaled it down to 30 cookies but it still made closer to 40.
* 3/4 cup butter, softened
* 1 cup white sugar
* 1/2 cup icing sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
* 2-1/2 cups gluten free flour mix*
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
*Bubble Mix - 1 part brown rice flour, 1 part white rice flour, 2/3 part potato starch, 1/3 part tapioca starch and 3/4 -1 tsp xanthan gum per cup
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 375 degrees F. The recipe says 400F but my first batch got a little dark. Roll out dough on gluten free floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Here they are after they've cooled.
Look at the texture! It looks real!
Sugar Cookie Icing is the one I use. I tripled it for this recipe which was the perfect amount.
* 3 cups confectioners' sugar
* 6 teaspoons milk ( I had to add a little more to get it thinner)
* 6 teaspoons light corn syrup
* 1/4 teaspoon almond extract or to flavor to how you like
* assorted food coloring
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
And then try not to eat all of them.