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Gluten-Free Sugar Cookies
Posted By Shoshana On February 1, 2011 @ 1:48 am In cookies,gluten-free | 4 Comments
(adapted from Incredible Edible Gluten-Free Food for Kids by Sheri L. Sanderson via The Baking Beauties)
1/3 cup margarine
1/3 cup shortening
3/4 cup sugar
1 tsp vanilla
1 tsp Buttery Sweet Dough Bakery Emulsion
1 Tbsp soymilk or other non dairy milk
1 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp unflavoured gelatin
2 tsp baking powder
1/4 tsp salt
1 tsp xanthan gum
soy milk or other non dairy milk
a few drops lemon oil
food coloring (I use these natural ones)
Preheat oven to 375 degrees F and line baking sheets with parchment paper.
In a large bowl, beat margarine and shortening until creamy. Add egg, vanilla and soymilk. Mix until combined.
In a separate large mixing bowl, combine rice flour, tapioca starch, potato starch, unflavoured gelatin, baking powder, salt and xanthan gum. Whisk to combine.
Add dry ingredients to creamed mixture. Stir until combined.
Dived dough in half and wrap each half in plastic wrap. Refrigerate for 2-3 hours, or overnight.
Remove one package of dough from the refrigerator. Roll it out between 2 sheets of waxed or parchment paper, to 1/4″ to 1/2″ thick. Place the dough, still between the waxed or parchment paper, on a cookie sheet and place it in the freezer for 20 minutes. Repeat with the remaining dough.
Remove one sheet of dough from the freezer and working quickly cut into desired shapes. Transfer cookies to the prepared cookie sheets. (If the dough becomes sticky, return to the freezer to chill again.) Bake in preheated oven for 7-8 minutes (for 2 1/2 inch cookies; less for smaller ones, more for larger ones) or until the edges are first and bottoms are very lightly browned. Cool for a minute or two on the cookie sheet, then transfer to a wire rack to cool fully.
Once cool, frost as desired. (Sprinkles are always fun)
I didn’t measure the ingredients for the frosting/glaze. Simply place some powdered sugar in a bowl and add the soy milk bit by bit until it reaches the desired consistency. Add the lemon oil (to taste) and the food coloring. Let the frosting dry completely before stacking the cookies.
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