Ok, so you already know by now that I'm no decorator; however, I couldn't resist making some sports-themed goodies for this weekend's Big Game! My household is a-buzz with talk of how The Pack will fare against the Steelers - it will admittedly be a tough game, but we're hopeful that our team will prevail! And even if they don't, we'll be snacking on some primo gluten-free game day treats - including these sugar cookies! They are gluten-dairy-soy-nut-egg-free, and they have a nice "buttery" flavor. I do have a few tips for you, as this is not a "foolproof" dough:
1. Be sure to chill the dough to prevent the cookies from spreading too much during baking.
2. The baking temperature is important - I tried 375 and 350, and the spreading was too great - 325 was the ideal temp.
3. Roll the dough between sheets of wax paper to avoid using extra flour or starch when rolling. The addition of extra flour/starch actually leads to more spreading of the dough during baking.
Game Day Cut Out Cookies
1/2 cup sugar
1/2 cup Earth Balance Buttery Spread (soy free)
1 teaspoon Egg Replacer powder (NOT mixed with water)
1 teaspoon vanilla extract
1/2 cup white rice flour
1/2 cup cornstarch
pinch salt
Preheat your oven to 350 and lightly spray a a cookie sheet with cooking spray.
In a small bowl, combine flour, starch, salt, and egg replacer powder and stir with a wire whisk. Set aside.
With mixer, cream sugar, Earth Balance and vanilla. Slowly add flour/starch and mix until a dough ball forms. Chill the dough until firm, then roll between wax paper to approximately 1/8-inch thick. (I made my jersey template and layed it over the dough, then trimmed out my shapes with a paring knife).
Transfer the cookies to the cookie sheet, spacing 2 inches apart. Bake for 8-10 minutes. Do not brown cookies. Allow to cool on pan for a few minutes before transferring to a wire rack to cool.
Frost and decorate as desired.
Frosting
1 cup confectioner's sugar
1 Tablespoon honey
2 Tablespoons water
desired food colorings
Combine sugar, honey, and water to form a smooth, pourable glaze. Add colors as desired and decorate to suit your team preferences.
1. Be sure to chill the dough to prevent the cookies from spreading too much during baking.
2. The baking temperature is important - I tried 375 and 350, and the spreading was too great - 325 was the ideal temp.
3. Roll the dough between sheets of wax paper to avoid using extra flour or starch when rolling. The addition of extra flour/starch actually leads to more spreading of the dough during baking.
Game Day Cut Out Cookies
1/2 cup sugar
1/2 cup Earth Balance Buttery Spread (soy free)
1 teaspoon Egg Replacer powder (NOT mixed with water)
1 teaspoon vanilla extract
1/2 cup white rice flour
1/2 cup cornstarch
pinch salt
Preheat your oven to 350 and lightly spray a a cookie sheet with cooking spray.
In a small bowl, combine flour, starch, salt, and egg replacer powder and stir with a wire whisk. Set aside.
With mixer, cream sugar, Earth Balance and vanilla. Slowly add flour/starch and mix until a dough ball forms. Chill the dough until firm, then roll between wax paper to approximately 1/8-inch thick. (I made my jersey template and layed it over the dough, then trimmed out my shapes with a paring knife).
Transfer the cookies to the cookie sheet, spacing 2 inches apart. Bake for 8-10 minutes. Do not brown cookies. Allow to cool on pan for a few minutes before transferring to a wire rack to cool.
Frost and decorate as desired.
Frosting
1 cup confectioner's sugar
1 Tablespoon honey
2 Tablespoons water
desired food colorings
Combine sugar, honey, and water to form a smooth, pourable glaze. Add colors as desired and decorate to suit your team preferences.
RSS Feed
