gluten-free cookies
The other afternoon I got a hankerin for some cookies, and since i'm the only one at home who eats gluten-free the only I could get some was to make them myself! Though I wasn't so sure if i could pull the off....i'm still kinda new to making gluten-free food, and just about every other thing i've tried has failed the first time. Pancakes? watery as soup. Waffles? thicker than cookie dough. Other cookies? didn't taste quite as expected. so I was a little wary coming into. But they turned out GLORIOUS! :D I was SO happy! So, hey. if I can do them, so can you.
If you are new to maknig things with rice flour, just to warn you, the rice flour has it's own special flavor, but it is still really good! Also if you want these cookies the same day you make them (if that makes any sense xD) make sure you have enough time. (the dough has to sit in the fridge for 2 hours before you bake them) Here's the link to the origional recipe...
Otherwise here is what I did......
Gluten-free, Dairy-free Cut out cookies
Ingredients
3/4 cup white rice flour
3/4 cup brown rice flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon xanthan gum
2/3 cup shortening
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2-3 teaspoons water
(Makes about 23 smallish cookies)
In medium mixing bowl, whisk together white rice flour, brown rice flour, cornstarch, baking powder, salt, xanthan gum
Set aside. In standing mixer w/ paddle attachment beat shortening and sugar on medium-high speed until a thick paste forms (bout 30 seconds) scrape down bowl.
Add egg and vanilla to shortening and sugar. Blend until incorporated (bout 25 seconds) Turn off mixer and add dry ingredients. Turn mixer on medium-low. Blend until a dough forms (bout 30 seconds) then add the 2-3 teaspoons water. Mix.
Pat dough into round ball. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350*F. Line two baking sheets with parchment paper. Remove dough from refrigerator. Allow dough to stand for about 10 minutes or until slightly soft. Generously dust countertop with white rice flour. Roll dough out about 1/4 inch thick.
Cut into shapes and place on prepared baking sheet. Bake cookies until edges are golden brown. (Baking them will depend on the size of your cookies) I baked mine for 9 minutes, and then for 2-3 minute increments till they were golden brown.
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 a cool baking sheet. (Bake one cookie sheet at a time, so that while the one is in the oven, the other one has a chance to cool)
Dairy-free Glaze
Ingredients
Blue Diamond Almond Breeze* almond milk (or whichever dairy-free milk you have would work)
Powdered sugar
Food coloring (optional)
get as many small bowls as colors you want. Add about 1/2 cup of powdered sugar to bowl(s). Then slowly add milk. It is much easier to make the glaze thinner than it is to make it thicker. Mix. then keep adding more powdered sugar and milk till you have enough glaze for your cookies. Thicker is better. The thicker it is the less chance there is of the glaze dripping off your cookies (like mine :) ). add food coloring. Mix. Spread glaze on cookies. ENJOY!
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