Holidays can be tough for those who must avoid gluten, especially children. One of my favorite things to do growing up was to make cut out cookies for the holidays.
It was difficult fifteen years ago to eat gluten free, when the gluten free flours and recipes did not have the right texture for rolling out dough. Luckily today, newer blends of flours allow us to create wonderful cakes and cookies that no one even knows are gluten free instead of the grainy cookies I first made. Enjoy this recipe with your family!
Gluten Free Cut Out Cookies
This basic cut-out cookie recipe can be decorated to capture your occasion.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using. ( I have been using sorghum in place of the rice flour with good results)