I have a houseful of people who are not gluten free. They don’t eat “almost as good” as the real thing. It’s my fault, really. I’ve created my own tribe of food snobs- well, as far as teenagers can be so. The still consume scary amounts of things-that-resemble-food.
Anyhow, those-who-don’t-eat-gluten-free like these cut out cookies. They bake up a little crunchy. They can be iced, dusted with colored sugar before you bake them, or glazed with the recipe that follows the cookie directions.
Be sure to chil
l the dough, rolled out between sheets of wax paper or film wrap, for at least a half an hour in the freezer (or an hour in the fridge) before you cut them out. I transport batches of already-rolled-out dough on flexible cutting boards or laminated kiddie placemats.
This recipe is adapted from a newspaper baking contest. It works well “gluten-free” because the pudding supplies the all-important modified starches and stabilizers.
Recipe can be doubled or tripled, but don’t try to roll out a triple batch of dough all at once.
Anyhow, those-who-don’t-eat-gluten-free like these cut out cookies. They bake up a little crunchy. They can be iced, dusted with colored sugar before you bake them, or glazed with the recipe that follows the cookie directions.
Be sure to chil
l the dough, rolled out between sheets of wax paper or film wrap, for at least a half an hour in the freezer (or an hour in the fridge) before you cut them out. I transport batches of already-rolled-out dough on flexible cutting boards or laminated kiddie placemats.This recipe is adapted from a newspaper baking contest. It works well “gluten-free” because the pudding supplies the all-important modified starches and stabilizers.
Recipe can be doubled or tripled, but don’t try to roll out a triple batch of dough all at once.
Cut Out Cookies
Makes about 2 dozen little Christmas trees (yield varies)
Confectionary (powdered) sugar 1 cup
Shortening, butter or combination (combo tastes/ works best) ½ cup
Egg, room temperature 1
Chebe Flour Blend or your favorite (omit xanthan if in blend) 1 C
Xanthan Gum ½ teaspoon
Baking Powder ½ teaspoon
Cream of Tarter ½ teaspoon
Salt ½ teaspoon
Vanilla Pudding mix- not the “family” box (1) small box
Allspice ½ teaspoon
Almond Flavoring ¼ teaspoon
Cream confectioner’s sugar and butter together. Add egg and then almond flavoring. Separately, sift remaining dry ingredients together and add them into creamed sugar mix.
When completely mixed, scrape onto a large sheet of wax paper, film wrap or parchment paper (use film if storing for more that a few hours.) Top with another sheet and roll to the thickness you want your cookies; ¼- ½” works best. Slide onto a flexible cutting board or laminated placemat. Chill until ready to cut, at least ½ hour in the freezer, or one hour in the refrigerator. Don’t try to roll out more than two batches at a time. Dough can be re-rolled.
Preheat oven to 375* F. Remove a section of wrapped dough, cut, and bake cookies on a parchment lined sheet tray for about 12-15 minutes. Remove when there is just the slightest hint of brown on the edges of the cookies. Let them cool for a few minutes then remove to a baking rack to cool. If not eating the same day, freeze, and bring up to room temperature before icing; they can be glazed before they are frozen.
Makes about 2 dozen little Christmas trees (yield varies)
Confectionary (powdered) sugar 1 cup
Shortening, butter or combination (combo tastes/ works best) ½ cup
Egg, room temperature 1
Chebe Flour Blend or your favorite (omit xanthan if in blend) 1 C
Xanthan Gum ½ teaspoon
Baking Powder ½ teaspoon
Cream of Tarter ½ teaspoon
Salt ½ teaspoon
Vanilla Pudding mix- not the “family” box (1) small box
Allspice ½ teaspoon
Almond Flavoring ¼ teaspoon
Cream confectioner’s sugar and butter together. Add egg and then almond flavoring. Separately, sift remaining dry ingredients together and add them into creamed sugar mix.
When completely mixed, scrape onto a large sheet of wax paper, film wrap or parchment paper (use film if storing for more that a few hours.) Top with another sheet and roll to the thickness you want your cookies; ¼- ½” works best. Slide onto a flexible cutting board or laminated placemat. Chill until ready to cut, at least ½ hour in the freezer, or one hour in the refrigerator. Don’t try to roll out more than two batches at a time. Dough can be re-rolled.
Preheat oven to 375* F. Remove a section of wrapped dough, cut, and bake cookies on a parchment lined sheet tray for about 12-15 minutes. Remove when there is just the slightest hint of brown on the edges of the cookies. Let them cool for a few minutes then remove to a baking rack to cool. If not eating the same day, freeze, and bring up to room temperature before icing; they can be glazed before they are frozen.
Glaze
Confectionary (powdered) sugar 2 cups
Cold water ¼ cup
Salt ¼ cup
Vanilla Flavoring ¼ tsp
Glycerin ¾ tsp
Paste (or liquid) food coloring
Place all ingredients in a medium-sized bowl. Stir until well blended. Divided the mixture into small disposable cups (coffee cups work, too)
Blend color into each cup (if you’ve never used paste color before- add it with a toothpick; a little goes a long way)
Working on a baking rack over a baking sheet or parchment paper to catch drips, apply using a rubber spatula or spoon. Sprinkle or decorate with the (gluten-free) decorations of your choice, before they dry. After the glaze is dry, cookies can be stacked and frozen, if you like.
Confectionary (powdered) sugar 2 cups
Cold water ¼ cup
Salt ¼ cup
Vanilla Flavoring ¼ tsp
Glycerin ¾ tsp
Paste (or liquid) food coloring
Place all ingredients in a medium-sized bowl. Stir until well blended. Divided the mixture into small disposable cups (coffee cups work, too)
Blend color into each cup (if you’ve never used paste color before- add it with a toothpick; a little goes a long way)
Working on a baking rack over a baking sheet or parchment paper to catch drips, apply using a rubber spatula or spoon. Sprinkle or decorate with the (gluten-free) decorations of your choice, before they dry. After the glaze is dry, cookies can be stacked and frozen, if you like.
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