Vanilla Sugar Cookies with Lemon Icing - Gluten Free Valentines

[Guest guest]

Vanilla Sugar Cookies with Lemon Icing

I haven't eaten these but I made them for Sam's state school class. The kiddos

that could tell me said they were great.

 

Have a Heart...cookie shapes to suit your fancy, bunnies, frogs or just plain

round...'cause they will be eaten fast! A great gluten free recipe for

children, tea parties, and special occasions like Valentines or just any time at

all. A cookie cutter recipe that you can make any shape you like. This cookie is

easy to make and will keep well. The dough can also be kept refrigerated for two

weeks.

 

Quick Directions:

 

(A) In electric mixer bowl place:

1 cup butter (at room temperature)

3/4 cup white sugar

1/2 cup light corn syrup

 

(B) Start beating then add:

1 tablespoon real vanilla extract or (vanilla sugar)

1/4 teaspoon salt (omit if using salted butter)

3 large eggs

¼ teaspoon xanthan gum

 

© Beat 2 minutes then add at slow speed

(see below for ingredient mixes for Trina's GF Flour Mixes)

 

2 1/2 cups Regular Rice Flour Mix #1 Below

1 cup Glutinous Rice Flour Mix #2 Below

 

Refrigerate dough overnight or at least 3 hours (or in freezer for 1 hour)

before rolling and cutting shapes.

Extended Directions:

 

1. Into large bowl, place (A) ingredients. With mixer at low speed, beat

ingredients until well blended, add (B) then © occasionally scraping bowl

with rubber spatula. Cover dough with plastic wrap; Refrigerate dough overnight

or at least 3 hours (or in freezer for 1 hour) before rolling and cutting

shapes.

 

2. Preheat oven to 350'F. On well floured surface, ( Regular Rice Flour 1) shape

dough into a ball and with floured rolling pin, roll out one-fourth of dough '/4

inch thick, keeping remaining dough refrigerated. With floured cookie cutters,

cut dough into any shape you like. Place cookies, about 1/2 inch apart, on

slightly greased cookie sheet.

 

3.Bake cookies at 350 F - 7 to 10 minutes until golden at the edges. With metal

pancake turner, or thin knife blade remove cookies to wire racks to cool. Repeat

with remaining dough.

 

Ornamental Lemon Icing:

 

Beat together

1 egg white (beat slightly first) or 3 tablespoons meringue powder

4 cups icing sugar

Juice from 1 lemon

1 tablespoon warm water

Liquid is approximately 1/3 cup, experiment with the consistency you like.

 

Divide icing into small bowls; tint each bowl of frosting with food coloring as

desired. Keep all bowls covered to prevent icing from drying out.

 

Place cookies on waxed-paper-lined cookie sheets. Decorate as desired. With

small metal spatula or knife spread a layer of icing over the entire cookie

surface of each cookie. Decorate by filling decorator tube with icing and

forcing through the nozzle. (If icing is too stiff dilute it with a little

water.) Set cookies aside to allow frosting to dry completely, about 2 hours.

Store cookies in tightly covered container.

Best eaten within a few days or a week, but I have mailed these and they've

arrived unbroken and been quite delicious after a couple of weeks.

 

Makes about 3 dozen

 

Regular Rice Flour Mix No.1

 

1 3/4 cups of white rice flour

1 1/4cups of potato starch ( not the same as potato flour)

1 cups of corn starch ( or tapioca starch)

1/4 cups of potato flour

Blend together this makes about 4 cups of mix

 

Place ingredients in a large bowl and mix together until blended. I use an

electric mixer to blend, no sifting ahead of time and makes a lovely smooth airy

texture.

 

Glutinous Rice Flour Mix No.2

 

1 3/4 Cups Sweet Rice Flour/Glutinous Rice Flour

1 1/4cups of potato starch ( not the same as potato flour)

1 cups of corn starch ( or tapioca starch)

1/4 cups of potato flour

Blend together this makes about 4 cups of mix

 

(Sweet Rice Flour/Glutinous Rice Flour, is so named after the kind of rice it is

made from there is no Gluten in it so it is safe for Celiacs)

 

Jenn B aka Mom2Sam and Tiny

1recipes_galore2007-smallappliance

1Recipes_Galore2007-drinks

Check them out