Soft, delicious and oh so good. Seriously, no one at work believed they were gluten free. If you are baking these for someone that has a serious gluten allergy or Celiacs disease, please use extra caution to thoroughly clean any equipment before you begin. If you bake with regular flour that dust gets everywhere. I try to use completely separate equipment (bowls, utensils, measuring cups, baking sheets, even aprons) to avoid the slightest possibility of cross contamination.
- 2 Sticks (1 C) of salted butter, softened not melted
- 1 Cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 1/4 Cups Pillsbury® Gluten Free Flour Blend
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Cup powdered (confectioners) sugar
- 1 Tablespoon milk
- 1 Tablespoon light corn syrup
- 1/4 teaspoon almond extract
- Food coloring (I use gel food coloring, but liquid drops work too)
- Pre heat your oven to 350 degrees
- Put the butter, sugar, eggs and vanilla in a large mixing bowl and beat with an electric mixer until creamy and smooth
- In a separate bowl sift together (or stir well with a fork) the flour, salt, baking soda and baking powder. Stir this mix of dry ingredients (adding a about a 1/2 cup at a time) into the butter mixture until all ingredients are combined.
- Divide the dough into two parts. Press each ball of dough between plastic wrap or waxed paper into a sheet about 1/4-1/2 inch thick. Put the covered sheets in the refrigerator for 20-30 minutes. (I make the icing while the dough is cooling).
- Remove one sheet of dough from the refrigerator. Dust a flat surface with gluten free flour and roll out the sheet of of dough to about 1/4 of an inch thick. Use some festive cookie cutters to cut out shapes of your choice. Any scraps can be rolled out again to cut more cookies. Repeat with the second sheet of dough.
- Place cookies on an un-greased baking sheet. TIP: I use a sheet of parchment paper on the baking sheet. The cookies slide right off. You can find parchment paper near plastic wrap and aluminum foil at most stores.
- Bake for 7-10 minutes in the pre-heated oven, until the edges just barely start to turn light brown.
- Cool on a wire rack.
- Put sugar, milk, syrup and almond extract in a medium mixing bowl. Stir with a spoon. It should be thick, but flow slowly if you tilt the bowl. If it is too thick, add a little more corn syrup and stir. If it is too thin, at more powdered sugar.
- Once mixed, slowly add coloring of your choice until you get the desired level of color. I usually make several batches in different colors.
TIP: If you are baking these for someone else or to share, but your home is not gluten free please be cautious. Some people choose to be gluten free, others have serious reactions to even small amounts of gluten. Take time to thoroughly wash any utensils you plan to use and any work surfaces to remove any traces of gluten from meals or cooking. Be mindful that your mixer could have trace amounts of flour on it. Don’t handle any items that contain gluten while you are making these. Don’t store the finished cookies near other baked goods or around flour. It’s best to share with anyone that may consume them that while the cookies do not have gluten as an ingredient, you have gluten in your home and trace amounts could be present.
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