Christmas Lights Cut-Out Cookies

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Photo by Cara Reed

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These shortbread cookies are an easy substitute for traditional roll-out sugar cookies. They have buttery flavor and a nice crispy crunch. Plus, they’re fun to decorate. Make these festive “lights” or use your favorite cookie cutter shape.

1½ cups butter or dairy-free alternative, softened
1 cup sugar
1 teaspoon orange zest
2 cups brown rice flour
1¼ cups sorghum flour
½ cup potato starch (not potato flour) ½ cup arrowroot starch
1 teaspoon xanthan gum
White Icing
-Gluten-free decorative sprinkles

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.

2. Thoroughly cream butter and sugar until light and fluffy. Stir in orange zest.

3. In a separate bowl, sift together brown rice flour, sorghum flour, potato starch, arrowroot starch and xanthan gum.

4. Gradually add dry ingredients to butter and sugar mixture to form a dough.

5. Between 2 pieces of parchment paper, roll out dough to ¼-inch thickness. If dough sticks to the paper, lightly flour both sides of the dough and place it in the refrigerator for 30 minutes before trying again.

6. Using a 3½- to 4-inch Christmas light cookie cutter, cut dough into cookies and transfer to prepared baking sheet. If cut-outs are too sticky or soft to transfer, chill them for 5 minutes and try again. Gather scraps together and cut more cookies until all dough is used.

7. Place cookies in preheated oven and bake 6 to 8 minutes or until done. (Baking time will vary depending on the size of your cookies.)

8. Take cookies from the oven and cool on the cookie sheet for 1 minute before removing.

9. Decorate with White Icing and gluten-free sprinkles when cookies are completely cool.

Each cookie contains 141 calories, 8g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 2mg sodium, 17g carbohydrate, 1g fiber, 6g sugars, 1g protein, 11Est GL

TIP Cookie cutters shaped like Christmas lights (3½ to 4 inches in size) are available online at amazon.com.

White Icing

MAKES ½ CUP

This simple recipe doubles as “glue” so that sprinkles and other decorative add-ons adhere to cookies.

1/2 cup powdered sugar
1 teaspoon water, more as needed

1. Combine sugar and water, stirring into a thick paste. Add more water, 1 teaspoon at a time, to adjust “glue” to desired consistency.

Each tablespoon contains 29 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 7g carbohydrate, 0g fiber, 7g sugars, 0g protein, 5Est GL.

Ingredients

Directions

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Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.