It’s that time of the year when we enjoy all sorts of holiday goodies.
If you have gluten tolerance issues, you can still eat Christmas cookies!
Here’s a fun recipe for sugar cookies –
Makes 4 Dozen
INGREDIENTS
- 2¼ cups white rice flour, plus more for rolling
- ½ cup cornstarch
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. cream of tartar
- ½ tsp. salt
- ½ cup butter, softened, plus more for greasing
- ½ cup shortening
- ½ cup sugar
- ½ cup confectioners sugar
- 2 eggs
- ½ tsp. vanilla
- Decorating sugar (optional)
INSTRUCTIONS
- Whisk together flour, cornstarch, baking soda, baking powder, cream of tartar, and salt; Set aside. Beat butter and shortening to combine; cream sugar and butter mixture together, then beat in eggs and vanilla. Add flour mixture and stir until just until combined. Shape dough into two balls, flatten slightly into discs and wrap tightly in plastic wrap. Chill dough at least 2 hours, preferably overnight.
- Preheat oven to 375° Dust clean work surface lightly with rice flour and roll half of dough ¼” thick. Cut out assorted shapes with cookie cutters and place cutouts 2″ apart on greased tray. Sprinkle with decorating sugar before baking if desired. Bake 6-8 minutes until cookies are lightly puffed and golden at the edges, cool 3-5 minutes on tray to allow cookies to set before removing. Repeat with remaining dough, gathering scraps and re-rolling with additional rice flour as needed. If the dough becomes too soft, place unbaked cookies on trays in freezer 3-5 minutes before baking.