Gluten-Free Tuesday: Cut-Out Cookies

Name: Gluten-Free Tuesday: Cut-Out Cookies
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 158 milliliters butter, softened; 118 milliliters ounces cornstarch; 1 large egg; 177 milliliters granulated sugar; 296 milliliters ounces white rice flour; 0 teaspoons salt; 59 milliliters 1.25 ounces sweet rice flour; 1 teaspoon vanilla extract; 2 teaspoons water, if needed; 0 teaspoons xanthan gum

Gluten-Free Tuesday: Cut-Out Cookies might be just the dessert you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 80 calories, 1g of protein, and 4g of fat per serving. This recipe serves 36. If you have xanthan gum, butter, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 40 minutes.

Instructions

In medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, salt, and xanthan gum. Set aside. In standing mixer fitted with paddle attachment or large mixing bowl with hand mixer, beat butter and sugar on medium-high speed until a thick paste forms, about 30 seconds. Scrape down bowl.

Ingredients you will need

Corn Starch

Butter

Sugar

Salt

Equipment you will use

Mixing Bowl

Hand Mixer

Blender

Whisk

Add egg and vanilla, turn mixer on to medium speed. Blend until incorporated, about 25 seconds. Turn off mixer and add dry ingredients. Turn mixer to medium-low. Blend until a dough forms, about 30 seconds. Dough might be dry, especially if you are using shortening. If this is the case, add 2-3 teaspoons water.

Ingredients you will need

Shortening

Vanilla

Dough

Water

Egg

Equipment you will use

Blender

Pat dough into round. Wrap tightly with plastic wrap and refrigerate for two hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove dough from refrigerator. Allow to dough to stand for 10 minutes or until slightly soft. Generously dust countertop with white rice flour.

Ingredients you will need

White Rice Flour

Dough

Roll dough out about 1/4-inch thick.

Ingredients you will need

Dough

Roll

Cut dough into shapes.

Ingredients you will need

Dough

Place on prepared baking sheet.

Equipment you will use

Baking Sheet

Bake cookies until edges are golden brown. (Baking time will vary depending on the size of your cookies. My 3-inch trees took about 12 minutes; the 6-inch dachshunds took about 14 minutes. Keep your eye on the first batch of cookies to help you with the timing.)

Ingredients you will need

Equipment you will use

Oven

Transfer cookies to a wire rack to cool. Repeat with remaining dough. Gluten-free cookie dough can be gathered into a ball and re-rolled. Be sure to bake cookies on cool baking sheet. I usually bake one sheet of cookies at a time. This allows baking sheets to cool between batches.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Wire Rack