This basic cut-out cookie recipe can be decorated to capture your occasion.
| 1 |
|
cup sugar |
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
egg yolks |
| 1 1/2 |
|
teaspoons gluten-free vanilla |
| 2 1/4 |
|
cups Gluten-Free Flour Blend (see below) |
| 1/4 |
|
teaspoon salt |
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Gluten-Free Flour Blend:
To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
Use any shape 2 1/2-inch cookie cutter, depending on the season.
Recipe Tip
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free". We recommend reading all ingredient labels on food products thoroughly for recipe success.
Learn about gluten-free baking.
