Last night was spent in the kitchen, where I baked like a mad women. The boys were on the road again, so I had some of the girls over to show them the ins and outs of gluten free baking, which in my opinion is similar to rocket science. I was really excited to teach one of the girls the scoop on how to perfect a gluten free treat, as she just opened up her own catering business in Canada. We decided to create some cinnamon rolls followed by some delectable sugar cookies just in time for the holidays. Since this is my first Christmas being gluten free and also my first Christmas away from home, I have decided to make as many cookies, desserts, sweets, etc, as possible.
For as long as I can remember, my family always had the tradition of making spritzer cookies with my cousins for the holidays. I remember sitting at my dining room table covered in dough, dumping every imaginable color of sprinkles all over my cookies. I even would toss a couple of red hots in there and if the cookie was lucky, I even placed a chocolate covered in sprinkles in the middle, or as I called it at the time, a band-aid cookie! My cousins would be sitting close to me creating a mess of decorations on their cookies as well. And if my brother was in an artistic mood, he would even join in. This tradition has carried on every single year, except this year where I decided to create my own tradition. So with my apron on and my oven blazing, I went to work. I had no cookie cutter or a spritzer for that matter, so I created my own designs. My boyfriend loves cookies, so I thought what better way to surprise him when he comes home than with cookies that are shaped into hearts! Well after about 5 cookies, I got frustrated with using my designer cutting skills and pulled out my ravioli cutter! So now I truly have Italian cookies, which are cut into ravioli shapes!
This recipe was very simple and took no time at all. However, I did cheat a little because I used a flour mix for the cookies, as I am quickly running out of brown rice flour. And oddly enough, no one in Austria or Italy seems to carry brown rice flour, only white rice. I have found that Europeans like to use corn flour a lot more than rice flour in their products. These cookies were mostly made out of corn and were actually the best sugar cookies I have had in my life! Light, buttery, and full of flavor. If you are looking to create some holiday cookies for friends, family, and maybe even Santa, look no further.
For as long as I can remember, my family always had the tradition of making spritzer cookies with my cousins for the holidays. I remember sitting at my dining room table covered in dough, dumping every imaginable color of sprinkles all over my cookies. I even would toss a couple of red hots in there and if the cookie was lucky, I even placed a chocolate covered in sprinkles in the middle, or as I called it at the time, a band-aid cookie! My cousins would be sitting close to me creating a mess of decorations on their cookies as well. And if my brother was in an artistic mood, he would even join in. This tradition has carried on every single year, except this year where I decided to create my own tradition. So with my apron on and my oven blazing, I went to work. I had no cookie cutter or a spritzer for that matter, so I created my own designs. My boyfriend loves cookies, so I thought what better way to surprise him when he comes home than with cookies that are shaped into hearts! Well after about 5 cookies, I got frustrated with using my designer cutting skills and pulled out my ravioli cutter! So now I truly have Italian cookies, which are cut into ravioli shapes!
This recipe was very simple and took no time at all. However, I did cheat a little because I used a flour mix for the cookies, as I am quickly running out of brown rice flour. And oddly enough, no one in Austria or Italy seems to carry brown rice flour, only white rice. I have found that Europeans like to use corn flour a lot more than rice flour in their products. These cookies were mostly made out of corn and were actually the best sugar cookies I have had in my life! Light, buttery, and full of flavor. If you are looking to create some holiday cookies for friends, family, and maybe even Santa, look no further.
Christmas Sugar Cookies
~1/2 cup butter, room temp
~1/3 cup sugar
~1 egg
~1 tsp. baking powder
~1/4 cup coconut flour
~3/4 cup flour mix(mine was corn flour, cornstarch, and carob seed flour)
Cream butter and sugar together. Add in egg, mix completely. In a separate bowl combine both flours and baking powder. Add flour mix to "cream" mixture. Stir thoroughly together creating a ball of cookie dough. On a floured piece(cornstarch) of wax paper, roll out the ball of dough until it is 1/4 in. thick. Then using a cookie cutter, cut out shapes from the dough and place on cookie sheet. Reuse scraps by rolling them out again and creating more cookies. Repeat this until all of dough is used. Bake for 5-8 min. at 375F, until cookie is barely starting to brown on edges. It is better to undercook these cookies than overcook them! You can decorate them before baking with sprinkles and other festive treats. However, I just used nutella as a frosting for some of the cookies. For the rest of the cookies, I used a chocolate icing made up of milk, powdered sugar, and cocoa powder for others. Feel free to decorate them however you want or even leave them plain. Happy Holidays!
~1/2 cup butter, room temp
~1/3 cup sugar
~1 egg
~1 tsp. baking powder
~1/4 cup coconut flour
~3/4 cup flour mix(mine was corn flour, cornstarch, and carob seed flour)
Cream butter and sugar together. Add in egg, mix completely. In a separate bowl combine both flours and baking powder. Add flour mix to "cream" mixture. Stir thoroughly together creating a ball of cookie dough. On a floured piece(cornstarch) of wax paper, roll out the ball of dough until it is 1/4 in. thick. Then using a cookie cutter, cut out shapes from the dough and place on cookie sheet. Reuse scraps by rolling them out again and creating more cookies. Repeat this until all of dough is used. Bake for 5-8 min. at 375F, until cookie is barely starting to brown on edges. It is better to undercook these cookies than overcook them! You can decorate them before baking with sprinkles and other festive treats. However, I just used nutella as a frosting for some of the cookies. For the rest of the cookies, I used a chocolate icing made up of milk, powdered sugar, and cocoa powder for others. Feel free to decorate them however you want or even leave them plain. Happy Holidays!
1 comment:
Hi Katherine,
These cookies look great! What was the ratio of corn starch and other flours in your mixture, do you remember? I might try and recreate some when Jarek comes to bake cookies on Monday before Christmas. Yes, we are continuing the tradition this year. Last year, the boys were too busy. Jarek may bring Mckayla, I don't know if Tanner is coming or not. I will let you know what we create.
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