ALMOND SUGAR COOKIES, gluten-free -- BONNIE'S

Bonnie ^O^

By
@Utahn

This recipe makes a nice cookie for the holidays or anytime. It keeps its shape, doesn't fall apart, and tastes like a sugar cookie should, but it is gluten-free! These cookies are perfect to decorate for your holiday baskets and parties or just for snack time. Ice them, sprinkle them, roll them in cinnamon sugar, anything you can think of. I enjoyed making these cookies, and I can't wait to make them again. Enjoy!

Photos are my own. The recipe is from Land O Lakes and has been tweaked with my changes.


Featured Pinch Tips Video

Comments:

Serves:

It depends on how large the cookies are, around 3 dozen.

Prep:

2 Hr

Ingredients

COOKIE DOUGH RECIPE

3/4
cup sugar
1
cup butter softened, not melted
2
egg yolks
1 1/2
teaspoons almond extract (you can use vanilla, i like the almond better
2 1/4
cups of the gluten-free flour blend
1/4
teaspoon salt

FLOUR BLEND RECIPE

2
cups white rice flour
2/3
cup potato starch
1/3
cup tapioca flour
1
teaspoon xanthan gum

Directions Step-By-Step

1
Cook's Tips:
1. Read the recipe through through and assemble all ingredients to make the cookie dough before you begin. 2. Make the flour blend recipe and from it, measure out the correct amount you will need for this recipe. 3. Follow the instructions as written, and for best results, do not make any substitutions in the flours or ingredients. 4. Measure flours in measuring cups for dry ingredients, and level off with a knife. 5. This recipe does not contain any baking powder or liquid other than the vanilla. You may be tempted to add a tiny bit of water to the dough, don't do it. Your baked cookie texture will change from crisp to a cake-like texture by adding additional moisture. 6. I found that working with smaller batches was easier. I returned the dough to the refrigerator to keep it chilled. 7. Be sure to roll the dough thin for best results. This makes the best crisp cookie. The larger the cookies are, the more time it will take for them to bake and they tend to be softer than a thin cookie.
2
Combine the sugar and room temperature butter in a large bowl. Beat on medium speed until creamy, then add the egg yolks and the vanilla. Beat until well mixed, scraping the bowl, add the flour blend and salt, beat again until well mixed. Place the dough in the refrigerator and chill until firm, about an hour. This 'dough' does not look like regular bread dough. It is slightly crumbly, but if you pinch it, it will stick together. This is what you want. Do not add any water to it.
3
You will roll the dough between two pieces of parchment paper. I found it easier to do it in two batches, returning the unused dough to the refrigerator to keep it chilled. If your dough sticks to the paper, dust it with rice flour. Mine didn't stick, so I didn't use it.
4
Roll the dough thin, less than 1/4 inch, and cut out your cookies. (Rolling the dough thin makes the best cookie with the crisp texture you are looking for) Preheat oven to 350 degrees. Bake the cookies for 8 to 12 minutes. This is for a medium size cookie, 2 1/2 inches, that has been rolled thin. Larger cookies will take a little more time.
5
Lift the cut-out cookies with a spatula and transfer to a parchment lined baking sheet--one inch apart. I use an air cookie sheet.
6
Tip: Make and bake a couple of test cookies before you do the whole batch. The cookies get more crisp as they cool. Note that the cookies in the back of my photo are thinner than the ones in the front. Those thinner cookies were the perfect sugar cookie!
7
Option: You can sprinkle both sides with sugar before baking, or use a mixture of cinnamon and sugar like I did these for Bill.
8
Here is how they look baked and ready to decorate! Enjoy!

About this Recipe

Course/Dish: Cookies
Other Tag: Healthy