Saturday, December 25, 2010
But when I awoke the next morning, I realized that I could not give up. The world needs cookies! Heck, it's Christmas. Santa needs cookies! I recalled a childhood memory with my Great Grandma Dorothy, watching her make delicious sugar cookies, and how special it made me feel when I ate them. My kids, friends, and family deserved to feel that too. There are few things in this world that can make you feel more special than a gift of homemade cookies. I had to press on.
When I started in the morning I didn't have much of a plan, but before I knew it I had mistakenly combined two of the recipes into one. Either by some divine miracle, complete dumb luck, or unknown brilliant skill, the dough turned out to be a nice consistency. The cookies followed and turned out amazing as well. I churned out batch after batch of little miracle sugar cookies. Some of them I smothered in a plain icing while the others were treated to double level jam filled bliss. Christmas was saved and my loved ones would not have to endure the depravity of a cookie-less holiday season. I had conquered and created a magnificent treat that is as delicious as it is gluten free.
And I hope Santa doesn't mind but my husband wasn't willing to share any more of the cookies.
1 cup white rice flour
1/2 cup tapioca flour/starch
1 1/4 cup cornstarch
1/8 cup potato starch plus extra 1/8 cup for rolling this out
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup granulated sugar
1 cup unsalted Butter room temperature
1 medium egg
1 1/2 teaspoons vanilla
1/2 tsp butter flavoring
1/4 tsp almond extract
1 cup powdered sugar
1/2 or so of your favorite seedless jam or jelly (I like raspberry and apricot)
*Set oven to 350 F.
1) Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
2) Cream butter and sugar on med-high in mixer with whip.
3) Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
4) Carefully add in dry mixture on low speed and mix until just combined.
5) Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker)
6) Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "O".
7) Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough).
8) Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust "O" shapes with powdered sugar while still warm.
9) Spread 1 tsp of jam/jelly on circles, carefully press the dusted "O" on top.
Merry Christmas! (don't forget to make Santa a plate!)