The past month has flown by like whoa.
I quit my job. I got a new job. I moved.
Old faithful is staying with Blondie.
That is quite a lot of change. Oh, and I am allowed to move around and bend and twist, there are no staples or steri-strips left on my back. I would say this means we need to celebrate. And we should celebrate with cookies.
I have made 3 kinds of cookies and some whoopie pies in the past week and a half. I am planning oh-so-many more. So, I am having a gluten-free christmas cookie-a-thon. Because Christmas cookies rock. I am going to make as many Christmas cookies as possible before Christmas eve. I have a few more cookies waiting to get posted and so many more waiting to be baked. This is going to be a wonderful Christmas!
Today, I have some basic sugar cookie dough that makes those wonderful cookies rolled in sprinkles that I loved getting at the bakery when I was a kid. Sweet sugar cookies rolled in sprinkles. Sugar cookie heaven. These might be my favorite gluten free cookies yet.
|Gluten Free Sprinkle Dot Sugar Cookies||
- 92 grams (1/2 cup) shortening
- 135 grams (2/3 cup) sugar
- 1/4 cup buttermilk (or 1/4 cup whole milk +1 teaspoon lemon juice)
- 1 tablespoon vanilla extract
- 240 grams (2 cups) gluten free all purpose flour
- 1 1/2 teaspoons xantham gum*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup gluten free sprinkles or non-pariels
- Cream together the shortening and sugar. Add the buttermilk and vanilla. The mixture might look slightly curdled, but that is how it should look. Add the flour, baking soda and salt. Scrape down the sides of the bowl and mix until all ingredients are thoroughly combined.
- Cover 2 cookie sheets with parchment paper.
- Use a cookie scoop to scoop evenly portioned teaspoons of dough. Roll each teaspoon of dough into a ball and then roll it in the sprinkles.
- Arrange the cookies about an inch and a half apart on the trays. Preheat your oven to 350 degrees Farenheit and place your cookie sheets in the fridge while the oven heats.
- Bake for 15-17 minutes. Cool on the cookie sheet for 10 minutes before transferring to a cooling rack. These are good warm, but best the day after you bake them and they are a little more crisp.
I prefer [url href=”http://gan.doubleclick.net/gan_click?lid=41000000001214466&amp;pid=4463535&amp;adurl=http%3A%2F%2Fwww.williams-sonoma.com%2Fproducts%2F4463535%2F%3FcatalogId%3D83&amp;usg=AFHzDLukLd71ssAgLdp2kPWoNZk67EjHrA&amp;pubid=21000000000388039″]Cup4Cup flour from Williams sonoma[/url]. If you can’t have dairy, Jules Nearly Normal flour is an excellent choice.
*Omit the xantham gum if your flour blend already contains it.
** Want to mix your own blend? Use 60% Starch and 40% grains by weight and use at least 3 different flours to obtain a neutral flavor.