Does anything smack of the holidays more than Sugar Cookies?
In our house, making and shaping sugar cookies heralds the advent of the season of sweets. 😉
I’m not sure if this dough is workable for cutting out shapes, but it surely yielded a fantastic tasting cookie. Yum!
This gluten-free girl is happy to have sugar cookies back on the Christmas menu this year. 🙂
Coconut Sugar Cookies
or Vanilla Almond Sugar Cookies
I’m sharing the recipe as it appears from Bob’s Red Mill; my alterations are in paranthesis.
*1 C sugar (or Sucanat)
*1/2 butter (or coconut oil)
*1/3 C soy milk (or water)
*2 tsp vanilla (I used 1 TBSP)
*3/4 C white rice flour (or sorghum flour)
*1/3 C coconut flour
*2 TBSP potato starch
*1/2 tsp baking powder
*1/2 tsp baking soda
*1/2 C almonds, sliced (I omitted these)
Preheat oven to 350-degrees. Cream together butter and sugar. Add vanilla and soymilk and beat for an additional minute. In a separate bowl, mix together dry ingredients (except almonds). Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing just until blended. Place by rounded tablespoons on a cookie sheet and bake 10-12 minutes. Yields 2 dozen cookies.
These cookies are buttery, flaky, and amazingly delish! Enjoy them with a cup of hot cocoa or Julie’s Vanilla Latte. You’ll forget you’re on earth! 😉