Celiac/Gluten FreeDecember-January 2013

Gluten-Free Holiday Cookie Master Dough

Here’s the ticket to delicious cookie variations. If doubling or tripling the recipe, separate the dough into recipe size, weighing it to be certain it’s divided evenly. Dough can be refrigerated or frozen for later use. This recipe can be made with egg replacement with excellent results; see instructions.

Gluten Free Cookies

Photography by Oksana Charla; Cookies baked by Beth Hillson

1 sticks (14 tablespoons) unsalted butter, softened, or dairy-free butter alternative
cup sugar
1 large egg (or 1 tablespoon arrowroot mixed with 2 tablespoons water)
1 teaspoon pure vanilla extract
2 cups Pastry Flour Blend or gluten-free all purpose flour blend of choice*
1 teaspoon baking powder

1. In a large mixing bowl, beat butter and sugar until soft and fluffy, about 1 minute.

2. Add egg (or arrowroot mixture) and vanilla and beat until smooth.

3. In a separate bowl, combine flour blend and baking powder and mix well. Add to butter mixture, 1 cup at a time, beating briefly just to incorporate after each addition.

* If not already in your flour blend, add 1 teaspoons xanthan gum and teaspoon salt to this recipe.