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Gluten Free Dutch Sugar Cookies
Time: 43 mins
Ingredients
- 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 eggs or 1/4 cup liquid egg substitute
- 2 teaspoons vanilla
- 1/4 cup potato starch, for kneading
Directions
- 1 Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
- 2 In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
- 3 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.
- 4 Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
- 5 Cut into desired shapes and place on pan.
- 6 Decorate with coloured sugars before baking or use frosting to decorate after baking.
- 7 (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
- 8 Bake for about 13 minutes. Cool very slightly before removing from the pan.
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