The Easiest Christmas Cookies Ever (recipe)
For more about this recipe, click HERE.
How to Modify: I love these cookies scented with vanilla extract. But vanilla isn't the only flavor that would make these cookies special. Lemon extract or peppermint extract would transform these basic butter cookies into something really special.
How to Modify Part 2: Dairy-Free? While these cookies rely on butter for their great flavor, you can substitute shortening for the butter. Bump up the vanilla extract to 1 teaspoon. In addition to the flavor difference, you'll also noticed that when made with shortening, these cookies don't spread.
How to Modiy Part 3: Replace the white rice flour with millet flour for a whole-grain recipe.
3/4 cup white rice flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together dry ingredients.
- In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.
- Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.
- Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.
- Chill dough for ten minutes.
- Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.
- Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.
About the author: Elizabeth Barbone is the owner and editor of GlutenFreeBakng.com and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".
© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone
All Rights Reserved. Reproduction without permission prohibited.