It is almost time for Valentine’s Day, so for those of you looking to try out a new recipe, Jeanne Basye, The Gluten Free Cookie Lady, has shared one of her recipes for Sugar Cookies below. Baking cookies from scratch is quite easy and one of the tasks this Examiner still loves to do. To me, the cookies just taste better when made from scratch and then they can be decorated and personalized for fabulous, edible gifts.
Ms. Basye turned her love for baking cookies into a 168-page Gluten Free Cookie cookbook with 87 recipes, each one evaluated for taste, texture and appearance. When the cookbook was published back in 2008, half of the books were donated to national Celiac Disease support group. This cookbook can be purchased off of the website for $24.90. The net proceeds of the cookbook benefit Celiac Disease awareness and education.
Thank you Ms Basye for sharing this recipe with those of us following a gluten-free diet and for creating a gluten-free cookie cookbook with such easy-to-follow recipes.
2 ½ cups GF Cookie Lady’s Flour (or your favorite GF all purpose flour)
2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large egg
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. Sift flour, xanthan gum, baking soda and cream of tartar into bowl; stir. Set aside.
3. Beat butter, confectioners’ sugar, vanilla and almond extract on medium speed for 3 minutes, scraping bowl as needed. Beat in egg. Gradually add flour mixture and beat just until combined. If dough is too sticky and hard to roll out, chill it 2 hours or until easy to handle.
4. Divide dough into 4 portions. Place plastic wrap on countertop; sprinkle with 1-2 tablespoons of confectioners’ sugar. (Confectioners’ sugar prevents dough from sticking to plastic wrap.) Place one portion of dough on plastic wrap. Place another sheet of plastic wrap over dough. With rolling pin, roll dough into ¼-inch thickness. Use cookie cutter to make shapes. (If necessary, dip cookie cutter into confectioners’ sugar to prevent dough from sticking.) Transfer cutouts to prepared cookie sheet. Repeat with remaining dough.
5. Bake 10-14 minutes or until lightly browned on edges. Cool 2 minutes on sheet then transfer to wire rack to cool completely. Frost and decorate.
6. Store in airtight container up to 2 days or freeze, unfrosted, up to 2 months.
“Author Information: Jennifer D. Harris, Atlanta, GA
Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com/
Gluten-Free Product Specialist, Return to Eden.
Program Chair, Atlanta Metro Celiacs, www.atlantametroceliacs.org
Twitter @jenniferGFinGA “