Merry Christmas Cookies
When it comes to Christmas, I have to search for special recipes, recipes that will tantalize the pallet and put happiness in my soul, recipes that I will use over and over, and recipes that are gluten free. Once upon a time, finding a gluten free recipe that would be tasty was hard to find. But thanks to many cookbooks catering to gluten free diets, and especially Pinterest, I have one I want to share with you:
3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour - this is important to use this flour as it works VERY well with this recipe
2 teaspoons baking powder
1 cup unbleached pure cane sugar or your favorite “healthy” sugar, Swerve or Xylo
2 sticks (1 cup) salted butter, chilled
1 large egg
1½ teaspoons vanilla extract
2 tablespoons whole milk or almond milk, unsweetened
Preheat oven to 350 degrees F.
In a medium bowl, combine the flour and baking powder. Mix until combined and set aside.
In the bowl of a stand mixer fitted with the beater attachment, combine the butter and sugar. Beat until light and fluffy. Add in the milk, egg, and vanilla extract. Beat until combined.
Slowly add in the flour mixture until a crumbly mixture forms. The dough should come together when pressed with your fingers. Turn the dough out onto a floured work-surface and knead with your hands until a smooth dough ball forms.
Using a rolling pin, roll out the dough to a ½-inch thick. Cut out shapes and place them on a parchment paper lined baking sheet. You can also use cooking spray if you do not have parchment paper. Now, you can optionally place the cookies in the freezer for 5 minutes before baking to help prevent them from spreading, or you can just pop them in the oven. Either way, bake for 10-12 minutes.
Transfer to a cooling rack and let cool for 10-20 minutes before decorating.
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