Gluten Free Dutch Sugar Cookies

piątek, 14 lutego 2014

Gluten Free Dutch Sugar Cookies

Time: 43 mins


  • 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


  • 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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