Food for thought

December 15, 2009 | Print

Gluten-Free Holiday Sugar Cookies

Fun to make and great for gifts, the sugar cookie is a holiday classic. Years ago, our friend Trish Hecker found this recipe for gluten-free Sugar Cut-Out Cookies. She uses Pamela’s Vanilla Frosting Mix for the icing and natural cookie decorations like India Tree Natures Colors or Sprinkelz. Simple and delicious!

1/2 cup butter or margarine (room temperature, not melted)

2 tablespoons honey

1/2 cup sugar

1 tablespoon vanilla extract

2 teaspoons grated lemon peel

1 1/2 cups white rice flour

1 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons water (if needed)

Additional rice flour for rolling

1. In food processor or mixer, combine butter, honey, sugar, vanilla and lemon peel. Process 1 minute. Add dry ingredients and blend until mixture forms large clumps. Scrape down sides of bowl with spatula and blend until mixture forms ball again. Add water only if necessary–1 tablespoon at a time. Shape into flat disk; refrigerate 2 hours.

2. Preheat oven to 325 degrees F. Using half of dough, roll to 1/4-inch thickness between sheets of plastic wrap which are sprinkled with rice flour. Keep remaining dough chilled until ready to use. Cut into desired shapes (about 2 inches in diameter) and transfer to baking sheet that is lightly greased or lined with parchment paper or non-stick baking liners. Repeat with remaining dough.

3. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 5 minutes on baking sheet. Remove from baking sheet and cool on wire rack. Makes 16.

And, for a gluten-free spice bread: Trish recommends Gluten-Free Pantry Spice Cake and Gingerbread Mix, replace the buttermilk with applesauce and add semisweet chocolate chips.

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