1/2 cup (1 stick) butter
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 tsp almond extract
1 1/4 cups rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1/2 tsp baking powder
3/4 tsp xanthan gum
Instructions
2. Cream together the butter and sugar until light in color
3. Add the egg and vanilla and beat until combined
4. In a small bowl, whisk together the rice flour, potato starch, tapioca starch, baking powder and xanthan gum. Gradually add to the mixing bowl with mixer on low.
5. Increase the mixer speed and beat until it starts to pull away from the sides of the bowl.
6. Wrap the dough in wax paper or plastic wrap and flatten it out some. Refrigerate at least 2 hours.
7. Working with half of the dough at a time, place the chilled dough on a silicone mat. Cover with a piece of plastic wrap and roll to 1/4 inch thick.
8. Remove from the plastic wrap and use cookie cutters to cut shapes from the dough. Carefully transfer with a spatula to a lined baking sheet.
9. Gather the scraps and preroll. If dough has warmed too much and become too soft and sticky to handle, return to the refrigerator to cool.
1. Preheat oven to 350°. Line two baking sheets with parchment paper. Bake one cookie sheet at a time for about 10 minutes or until the edges are just starting to brown.
Frosting
2 cubes of real butter (leave on counter to soften)
5-6 cups of C&H powdered sugar
Milk as needed
3 tsp vanilla
1 1/2 - 2 tsp pure almond extract
Taste and feel texture of frosting to make adjustments.
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