Holiday Cut-Out Cookies
July 18, 2010 1 Comment
When I thought that my son’s celiac disease diagnosis would end a family tradition of making cut-out sugar cookies and frosting them for Christmas and other holidays, I was so sad! But then Jules’ book saved me again. Using her “Nearly Normal All-Purpose Gluten Free Flour” and her cookie recipe (adapted, below) makes some wonderful gluten free sugar cookies with great taste and texture that do not crumble apart. Santa was very happy.
- 1/4 cup shortening
- 2/3 cup sugar
- 1/4 cup canola oil
- 2 egg yolks
- 2 tsp vanilla
- 2 tsp almond extract (optional)
- food coloring (optional)
- 1 and 3/4 cups gluten free flour blend
- 1/2 tsp xanthan gum (if not in your flour mix)
- 1/2 tsp salt
- 3 TBSP water
1. Cream the shortening, sugar, and oil in a large bowl until fluffy. Add the egg yolks, vanilla, almond extract, and food coloring, if using. Add the flour and salt, alternating with as much water as necessary to achieve desired consistency: a moist but not wet cookie dough. Refrigerate for at least 2 to 3 hours, if possible. It is important that the dough be cold when you work with it, so freeze it if you are in a big rush and need to make the cookies right away.
2. Preheat oven to 350. Line a baking sheet with parchment paper.
3. Lightly flour the rolling surface and rolling pin with gluten free flour or cornstarch, and dust the cookie cutters, too, before using to cut out shapes. Roll the dough to approximately 1/4 inch thickness.
4. Place the cut-out cookies onto the prepared baking sheet and decorate with colored sugar, if desired. Bake for 8 to 10 minutes, until the cookies begin to lightly brown at the edges. Transfer to a rack to cool. When baked and cooled, use frosting to decorate, if desired.