Gluten-Free Butter Cookies Makes 48 Cookies
Gluten-free butter cookies will melt in your mouth. From Marlisa Brown, author of Gluten-Free, Hassle-Free and Easy, Gluten-Free.
2 sticks salted butter
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 ¼ cup tapioca flour
¾ cup almond meal
1 cup gluten-free all-purpose flour blend
1 dash salt
1 tsp baking powder
1 tsp xanthan gum
½ cup powdered sugar (double check to make sure no gluten containing anti caking agents have been added)
- Cream butter until really soft.
- Cream sugar into the butter until really creamy.
- Add the egg and vanilla extract and incorporate in.
- Mix all dry ingredients except the powdered sugar together, and slowly incorporate into the butter mixture until uniform.
- Dough should be moist but dry enough to roll by hand into a ball without it sticking to your hands. If the dough is too wet add a little more gluten-free flour blend.
- Pre heat oven to 350 degrees F.
- Shape dough into tbsp. sized balls and place on baking sheet, and make a thumbprint in the middle of each cookie.
- Bake for about 12 minutes until cookies are light golden on the bottom, cool on a flat surface covered with aluminum foil or on a cookie rack. Sprinkle with powdered sugar while still warm.
- Store in a cookie jar, or holiday tin.
Nutritional Information: 89 Calories, 1 gm Protein, 12 gm Carbohydrates, 4.2 gm Fat, 19 mg Cholesterol, 49 mg Sodium, 8.9 mg Calcium, < 1 mg Iron, < 1 mg Fiber.
Tip: You can bump up the flavor buy adding a little orange or lemon zest, or cinnamon powder. Also you can flatten these cookies when you put them on the cookie sheet to make them easy to decorate.
**Quick and Easy
Allergy Information: Gluten-Free, Soy-Free, Peanut-Free, Vegetarian.
To make milk-free use margarine in place of the butter, to make egg free use an eggless substitute or use 1 Tbsp. ground flax with 3 Tbsp. water, to make nut-free omit almond meal and use additional gluten-free all-purpose flour blend, to make vegan use margarine in place of the butter, and an eggless substitute in place of the egg,
** FODMAPs: To make low FODMAP, just use more gluten-free all-purpose flour in place of the almond meal.
