This is my first gluten-free baking attempt gone right. These cookies were soft, but still easy to handle. This recipe is from a great blog: Delicious As It Looks. With a recipe for a Sweet Rice Flour Blend from Carol Kicinski at Epicurious.com. And if I can do it, you can too!
- 1 cup of dextrose
- 1/2 cup of butter
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of the Sweet Rice Flour Blend
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
Use a hand mixer to beat together dextrose and butter until smooth. Add in the egg and vanilla.
Mix together the salt, flour, and baking powder. Add the butter mixture to the flour mixture slowly until it forms a dough. Cover and refrigerate from one hour to overnight. (I left it in for just an hour and a half and it was good!)
Heat the oven to 350 degrees. Use a gluten free flour to dust the surface of your working area, and roll out the dough to 1/4 inch thickness. (The second time I rolled the dough out it was easier to work with, so I would roll it out twice before starting.)
Cut out shapes with cookie cutters and place on a cookie sheet in the oven for 10-14 minutes.
Cool for 5 minutes then transfer to wax paper. And if you want frosting…
Cream Cheese Frosting
This is also from Delicous as it looks!
- 1/4 cup of butter
- 4 oz of cream cheese
- 1/2 teaspoon of vanilla extract
- 2/3-3/4 cup of dextrose
Use a hand mixer to blend butter, cream cheese, and vanilla until smooth. Add in dextrose slowly until desired sweetness is achieved. This is good for one batch of sugar cookies.
Elimination Diet safe: Probably Not