Incredible Gluten Free Butter Cookies Recipes
INCREDIBLE GLUTEN FREE BUTTER COOKIES
These cookies are so delectable it's hard to believe they are gluten free ;-) Shortbread-like and not overly sweet, they keep very well and make a perfect holiday gift! The recipe is a result of experimenting with all kinds of cookie recipes, combining things I liked and then patiently changing the resulting recipe slightly, time after time until it met my expectations. I hope it will meet yours as well :-) The dough is easy to roll out for cutting and also suitable for using a cookie press. I often freeze them raw in large amounts to bake later, but even without freezing these cookies hardly spread. If you need to avoid lactose, you can replace the butter with 4/5 dairy free margarine and 1/5 Ghee so as to have the buttery taste without the lactose.
Provided by Suzy mom to 2
Categories Dessert
Time 35m
Yield 50-60 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- In a large bowl sift rice flour, corn starch, almond flour and teff.
- Grind coconut flour TOGETHER with cane sugar until fine, add to flour mixture.
- Add xanthan gum, salt and vanilla sugar and mix all ingredients well, using a wire whisk.
- Cut in butter and egg yolks and knead until you have a nice supple dough. At first it may seem the dough won't come together, but don't panick: it will ;-).
- Shape cookies the way you prefer.
- If dough is a bit too stiff for using a cookie press add a little cold water (no more than one tbsp at a time!)
- Place cookies on a greased cookie sheet or silpat leaving 1/2 inch in between.
- Bake for 15-20 minutes, remove from oven when they start to smell real good and just turned slightly golden.
Nutrition Facts : Calories 50.5, Fat 3.6, SaturatedFat 2.2, Cholesterol 23.6, Sodium 35.3, Carbohydrate 4.1, Fiber 0.1, Protein 0.4
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- To make the cookies: Combine the sugar, butter, egg yolk, salt, and flavor, beating until smooth. Add the flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together. If it doesn't, dribble in a tablespoon of water.
- Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you're ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard.
- Sprinkle a piece of parchment or waxed paper with flour. Working with one piece of dough at a time, place it on the floured parchment/plastic, and lightly flour the surface of the dough. Cover with another piece of parchment/plastic, and roll the dough 1/8" to 3/16" thick. Use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they'll barely spread.
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