It is a good thing that stretchy pants & tunics are in style, because the amount of butter that has been softening on my counter these days, compared to the amount of use my running stroller has been seeing, is pretty unbalanced.
For now, I will continue cookie feasting, because when else do I have the perfect excuse to make giant batches of sugar cookies?
These buttery, soft cookies are DELICIOUS. As I have said before, if Gabe walks in & eats three in one sitting, we have a winner. He is picky when it comes to gluten free baking, so I always have to smile a little when he doesn't realize a cookie is gluten free.
My favorite part of cookie baking (other than sitting on the couch with a plate, after the millionth, "Momma, I need water. Momma, I need more hugs. Momma, I need to go potty. Momma, can I sleep with my doll house..." has ceased) is my little helper, Brinley. She gets so excited about cookies & when you throw BLUE frosting in the mix, it's all over.
Notice little hands below.
I think more frosting was consumed than actual cookies, but that is half the fun. Wouldn't you agree?
Now that you are craving a sugar cookie, or four, I recommend making an extra big batch for yourself & why not spread a little holiday cheer & package a batch of these goodies for you favorite friends or family... Because, honestly, who doesn't love cute packaging & butter?
Gluten Free Sugar Cookies
(Adapted By Artisanal Gluten Free Cooking)
Artisanal Gluten-Free Flour Blend
(makes 3 cups)1 1/4 cup of brown rice flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1 tablespoon + 1 teaspoon potato flour
1 teaspoon xanthan gum
1.5 cups confectioners sugar
2 sticks of salted butter, softened
1 tsp vanilla extract
1/2 tsp almond extract
2 3/4 cups of Artisan Gluten Free Flour Mix
1 tbs xanthan gum
1 tsp baking soda
1 tsp cream of tartar
1.5 cups of confectioners sugar
2.5 tbs salted butter softened
1.5 tbs heavy cream
3/4 tsp vanilla extract
1. Preheat oven to 375
2. Cream together the confectioner's sugar & butter in a mixer until light & fluffy. Add the egg, vanilla
& almond extract.
3. Stir in flour, xanthan gum, baking soda & cream of tartar.
4. Scoop rounded teaspoons of dough & drop on ungreased cookie sheets 2 inches apart. Gently flatten
cookies with the palm of your hand.
5. Bake cookies for 7-8 minutes, until the edges are slightly brown. Let the cookies rest for 5 minutes.
Transfer to a wire rack.
6. To make frosting: Cream together all ingredients until smooth.
7. When cookies are completely cooled, ice them with frosting...
8. Put on your stretchy pants & follow Brin's lead...