With the holidays quickly approaching, I wanted to share this post from my archives....
It's the best Gluten Free sugar cookie you'll ever make!!!
Originally posted 2/14/10
JULES GLUTEN FREE CUT OUT COOKIES!
¼ cup shortening (e.g. Earth Balance)
¼ cup canola oil
2/3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
½ tsp. salt
3 Tbs. water (as needed)
food coloring (optional)
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract and food coloring. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).
Preheat oven to 350 F (static) or 325 F (convection).
Lightly flour a clean rolling surface with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes. You may also roll thin coils of dough of different colors and braid into candy cane or other fun shapes.
Place cookies onto parchment-lined (or greased) cookie sheets and decorate with colored sugar, if desired. Bake approximately 8-10 minutes, or until they begin to lightly brown at the edges. Cool on a cooling rack and frost with gluten-free frosting, if desired.
1 cup butter, softened
6-7 cups powdered or confectioner's sugar
1/4 tsp. salt
6-9 Tbsp. milk
2 tsp. vanilla
In large bowl, cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla.
From my GLUTEN FREE Candy Heart to yours,