Holiday Gluten-Free Sugar Cookies

Ingredients

 

1 cup Bistro Blend All-Purpose GF Flour blend (available www.theglutenfreebistro.com

1.5 cups sweet rice flour

3/4 cups fine sugar

1/4 tsp salt

1/2 tsp xanthan gum

1 tsp baking powder

16 tbs butter, cut into 1/2" pieces, softened

2 tsp vanilla extract

2 tbs cream cheese, softened

 

In bowl of stand mixer fitted with a paddle attachment, mix flours, sugar, salt, baking powder and xanthan gum until combined, about 5 to 10 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add the vanilla and the cream-cheese and mix on low until dough begins to form large clumps, about 30 seconds to 1 minute. 

 

Remove bowl from mixer; knead dough by hand in bowl to form a large cohesive mass. Turn out dough onto a piece of parchment paper, and divide in half. Pat into two (2) 4-inch disk. Wrap each in parchment paper and refrigerate for about 30 minutes. 

Adjust oven rack to middle position; heat oven to 375°F. Roll out 1 dough disk to a fairly even 1/8" thickness. Cut into desired shapes using cookie cutters and place on a parchment paper- lined baking sheet, spacing cookies about 1-inch apart. Bake until golden brown, about 12 minutes. Repeat with remaining dough ball. Cool cookies on wire rack to room temperature. Do not ice cookies until completely cool. 

 

 

All-Purpose Glaze (Cooks Illustrated Nov & Dec 2011)

2 cups confectioners sugar

3 tbs milk*

2 tbs cream cheese, softened

Whisk all ingredients together until smooth. Spread glaze onto completely cooled cookies. Let glaze dry completely before serving, about 30 minutes. This recipe has been adapted from Cooks Illustrated: Foolproof Holiday Cookies.

 

*For citrus flavored glaze, substitute orange, lemon, or lime juice for the milk. The glaze can also be flavored with 1/2 tsp of your favorite extract. Or you can add a bit of lemon, lime or orange zest to the glaze for a subtle flavor.