Gluten Free Christmas Sugar Cookies

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"These cookies are very yummy and gluten free"

Prep Time: 30 mins

Total Time: 43 mins

Yield: 36 cookies

                                                                                                             

About This Recipe

These cookies are very yummy and lots of fun to make and decorate. They are crisp on the outside and a little soft on the inside. I like making them with colored sugar or shaking a little powdered sugar on top.

They keep very well in a sealed container. Last year I made them to take up to my cottage on our week of holidays. Everyone loved them!                                

Ingredients

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 2 1/2 teaspoons xanthan gum
• 1 teaspoon salt
• 1 cup sugar
• 1 cup Butter Flavor Crisco
• 1 eggs or 1/4 cup liquid egg substitute
• 2 teaspoons vanilla
• 1/4 cup potato starch, for kneading

Directions

1. Preheat oven to 350 degrees. Have on hand 2 ungreased cookie sheets.
2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They wont get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.

By GlutenFreeGirl - http://www.food.com/recipe/gluten-free-dutch-sugar-cookies-183003

Yummy Gingerbread Cookie Recipe

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"This is my very favorite gingerbread cookie recipe"

Prep Time: 2 hrs 15 mins

Total Time: 2 hrs 23 mins

Yield: 24 - 5inch tall cookies

About This Recipe

These disappear in a flash at my house!

The dough is firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. If you would like a crisper cookie roll the dough out thinner.

I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours this helps make the dough more workable.                               

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

Directions

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.

Directions

5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
8. Grease or line cookie sheets with parchment paper.
9. Place 1 portion of the dough on a lightly floured surface.
10. Sprinkle flour over dough and rolling pin.
11. Roll dough to a scant 1/4-inch thick.
12. Use additional flour to avoid sticking.
13. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
14. Space cookies 1 1/2-inches apart.
15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
17. After cookies are cool you may decorate them any way you like.
18. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

By gingerkitten D -  http://www.food.com/recipe/the-most-wonderful-gingerbread-cookies-80156