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Ingredients
- 1 1/2 cups superfine brown rice flour
- 2/3 cup arrowroot starch or cornstarch
- 1/3 cup tapioca starch
- 1 1/2 cups confectioner's sugar
- 1/2 teaspoon guar gum
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Details
Servings 48
Cooking time 10mins
Adapted from glutenfreecooking.about.com
Preparation
Step 1
Place all ingredients in a mixing bowl and use a large whisk to blend. Sift mixed ingredients in a gluten free flour sifter. Store in a container with a tight fitting lid or in a sealed paper or plastic bag. Label- Gluten Free Sugar Cookie Mix.
To Make Gluten-Free Sugar Cookies-
You will need:
1 recipe of Gluten-Free Sugar Cookie Mix (dry ingredients)
1 cup cold, cubed butter (2 sticks)
1 egg
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon peel (takes about 2 lemons)
Gluten Free Cookie Sprinkle Decorations (optional)
Preparation-
Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Place the cover on the processor and pulse about 3 times.
Add the cubed, cold butter and pulse about 10 times. The mixture will be crumbly.
Add the egg, lemon extract and lemon peel and pulse about 5 times. The mixture will look crumbly but should form a ball when squeezed together.
If the mixture is too dry to form a ball, add 1 tablesoon milk and pulse about 5 times.
Scrape the dough onto a large sheet of waxed paper and squeeze the dough into a ball.
Use hands to shape the ball into a long cylinder, about 2 inches in diameter.
Wrap the sheet of waxed paper around the cookie dough "log" and refrigerate the dough for at least 1 hour or freeze the dough to use later.
When you are ready to bake the cookies, remove from refrigerator or freezer. Slice in 1/4-inch rounds and roll each section into a ball. Place 12 balls on each prepared baking sheet.
Dip a glass in fine sugar and press each ball of dough into a flat circle.
Alternatively, cut chilled dough rolls into 1/4" slices and bake. This method makes a slightly thicker cookie.
Optional- Sprinkle with gluten free colored sugars.
Bake in preheated oven for 12-15 minutes, or until light golden brown around the edges.
Yield- 48 cookies
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