I just made 48 snowflake Sugar Cookies. I glazed them and the kids put sugar sprinkles on them. I am tired and my feet hurt from standing. But my daughter wanted cookies for her birthday treat at school instead of cupcakes so as a mother I said OK. But these cookies are time consuming, about 2 hours at minimum.
Nevertheless, these cookies are buttery, sweet and very tender depending on the thickness you decide to make them.
Gluten Free Sugar Cookies
makes 48 cookies
2 cup granulated sugar
1 cup shortening
1 cup butter, softened
2 tablespoons gluten-free vanilla
5 cups Gluten Free Flour Blend
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
1 tsp xanthan gum
- 1 cup powdered sugar
2 tablespoons milk or more depending on how thin you want your glaze
- In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder, xanthan gum and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap or place in an airtight container; refrigerate about 1 hour or until firm.
- Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch or more thickness. Cut with a cookie cutter. Place 1 inch apart on ungreased cookie sheets.
- Bake 7 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack.Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.
adapted from: http://www.bettycrocker.com