Decorated Gluten-Free Sugar Cookie Recipe

Decorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.

The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe.

Ingredients:

* 1 1/2 cups gluten-free all purpose baking flour (use your favorite recipe or product) I used the Living Without All Purpose Gluten-Free Flour blend recipe with good results)
* 1/2 cup tapioca flour OR potato starch
* 1 cup gluten-free powdered sugar
* 1 teaspoon guar gum OR xanthan gum
* 1 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 cup cold butter, cut in small pieces (2 sticks)
* 1 egg
* 1+ tablespoons milk OR canned coconut milk
* 1 teaspoon vanilla extract OR lemon extract (if you like lemony sugar cookies)
* 1 tablespoon freshly grated lemon peel
* Icing Recipe:
* 4 cups gluten-free powdered sugar
* 2 tablespoons milk OR canned coconut milk
* 1 teaspoon honey OR corn syrup
* Food coloring (optional)

Preparation:
Preheat oven to 350°F / 176° C
Line baking sheets with parchment paper, silpat mats or lightly grease with vegetable shortening

1. Put all dry cookie ingredients in a food processor and pulse about 3 times to thoroughly blend. If you aren't using a food processor place the ingredients in a large mixing bowl and whisk until thoroughly combined.
2. Add pieces of butter and pulse about 10 times. If using an electric mixing beat on high for about 1 minute.
3. Add egg, 1 tablespoon of milk, lemon extract and peel and pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is too dry, gradually drizzle in more milk - slowly. You don't want the dough too sticky or it will be harder to roll out.
4. Wrap the dough in waxed paper and refrigerate for at least 2 hours or overnight before rolling and cutting out cookies.
5. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to about 1/8-inch thickness. Try to roll the dough evenly so cookies will bake evenly.
6. Use your favorite cookie cutters and dip in rice flour for easier cutting.
7. If the dough softens too much while cutting the cookies, place the dough on the waxed paper on a baking sheet and freeze it for several minutes and then continue.
8. Bake in a preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
9. While cookies are baking prepare sugar cookie icing by whisking all icing ingredients until smooth. The goal is to add just enough milk for a spreadable consistency. Add milk gradually. If the icing gets too thin, add more powdered sugar, 1 teaspoon at a time. To decorate with different colors, divide the icing between bowls and add a few drops of food coloring, one at a time until you get the color you want. Stir until smooth.
10. Cool cookies completely before decorating with prepared icing.
11. Store in an air-tight container or wrap tightly and freeze for a make-ahead holiday convenience.

About 4 dozen 2-inch cookies

All- Purpose Gluten-Free Flour Mix

1 cup brown rice flour
1 1/4 cups white rice flour
1/4 cup potato starch flour
2/3 cup tapioca flour
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan gum
1 1/2 teaspoons unflavoured gelatin
Mix all ingredients togethr and store in an airtight container in the refrigerator. Makes 4 cups.


From the "American Celiac Family Support Group of RI Cookbook"

Panini

Ingredients:
Goat cheese, softened
Ricotta cheese
Italian seasoning
Udi's white bread
Olive oil
baby Spinach leaves
drained oil-packed sun-dried Tomatoes
Parmesan cheese
pre cooked Chicken breast
Pinch freshly ground black pepper

Directions:
1. Preheat panini grill to high.

2. In a bowl, combine goat cheese, ricotta and Italian seasoning.

3. Brush one side of each slice of bread with oil. Place two slices on a work surface, oiled side down, and evenly layer with goat cheese mixture, spinach, tomatoes and Parmesan. Sprinkle with pepper. Cover with top halves, oiled side up, and press gently to pack.

4. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.