Christmas Cookies–The Gluten-Free way~!

Sugar Cookie Cut Outs

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Sugar cookie cut outs are my favorite Christmas food, and possibly my favorite food of all time!  Over the years I have modified the recipes of friends and family, and come up with my own *almost* famous recipe.  Now that we have a gluten-free member in our family, I am attempting to make all our favorite foods without gluten.  I don’t want her to have to give up the food traditions we have held since she can remember…

Recipe:

1 c real butter or coconut oil

1 c white or raw sugar

2 eggs

2 tsp vanilla

2 tsp almond flavor

1/2 c evaporated milk

2 tsp baking powder

1 tsp soda

1 tsp salt

1 tsp cream of tartar

1/2 c. almond meal (added protein and taste)

1/3 c. flaxseed meal (added fiber and protein)

2 1/2 c gluten-free baking flour. See recipe here: https://fruitfulsteps.wordpress.com/2012/02/26/gluten-free-baking-flour/

1 c oat flour

Note: Oat flour does not contain gluten, but many warn against using oats as they may be processed in a plant that also processes wheat flour.  Another concern some voice is that the oat protein avenin has a similar make up to gluten, but it lacks some elements, which may make it tolerable to the gluten intolerant.  As for us, our girl seems to tolerate oats well, so sweet oat flour is a nice substitute for baking cookies!

Cream butter and sugar, then add eggs and flavorings.  Blend dry ingredients well, and add to the butter mixture half at a time alternating with the evaporated milk.  Stir until well blended, and then cover and refrigerate for two hours.

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When ready to roll out cover surface  and rolling-pin with any gluten-free flour, and roll to 1/4 inch thickness. cut with your favorite cutters and bake at 350 degrees until cookies are dry in the center.

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When cooled, frost with your favorite frosting.  I always make homemade butter frosting, but if you have allergies in your family you may have another favorite.

1 stick softened butter

2 T milk

1 tsp vanilla

2 tsp almond flavor

powdered sugar, enough to thicken the frosting to desired consistency–at least a pound.

Color the frosting, and go to town!  I like to pipe it on for extra thickness and for looks.

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This is my FAVORITE result:

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*Watch for more gluten-free Christmas Cookie recipes!

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2 thoughts on “Christmas Cookies–The Gluten-Free way~!

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