Must start this by saying, “Self, stop being such a lazy POS and set up your lightbox before taking any more pictures.”
I had shied away from making the family cut-out cookie recipe. I admit it – I am a chicken. They say the first step is admitting you have a problem, right?
I decided on Saturday that enough was enough and that I was going to do it. No matter what.
Please take a moment to admire the gorgeous pink frosting adorning my cookies. The Man had the audacity to request buttercream frosting rather than the usual powdered sugar glaze that is traditional for my family, so I got back at him by tinting the stuff PINK.
I avoided deglutening this recipe because I remembered my flattened version of Shauna’s rosemary cookies. They deflated in the oven like tires. In order to keep the spread from happening to these cookies, I thought about how I could tweak the technique.
And holy shit – it worked. I couldn’t believe it when I bit into one – it is exactly like I remember these cookies tasting in my gluten days. However, the name now needs to change – which I find somewhat funny. The recipe is called “no stick rolled cookies.” Ha. Not no more! Let’s just try this instead.
Roll & Cut Cookies for Christmas
A family recipe, now GF
1 1/2 cups brown rice flour
3/4 cup tapioca flour
1/2 cup cornstarch
1/4 cup amaranth flour
1 tbsp xanthan gum
1 tsp baking soda
2 tsp cream of tartar
1/2 cup shortening
1/2 cup cold margarine (in the original recipe) or butter
1 cup sugar
1 tsp vanilla
Sift together into a large bowl the brown rice flour, tapioca flour, cornstarch, amaranth flour, xanthagn gum, baking soda and cream of tartar.
Ambitious people: Add the shortening and margarine or butter and mix like you would a pie crust, using a pastry crust.
Lazy people like me: Dump the combined flours into your stand mixer bowl. Add the shortening and margarine or butter and set that paddle attachment on low. Mix until the dough just starts to come together.
In a separate bowl, whisk together the eggs, sugar and vanilla. Add this to the flour and fat mixture. Mix to combine. Cover the cookie dough and refrigerate for an hour.
Now here’s where I really deviate from the original recipe.
After chilling, divide the dough into four portions. Have four one-foot pieces of waxed paper handy. Lay one piece of waxed paper on your working surface; plop one portion of dough down on it. Cover with another piece of waxed paper. Gently roll the dough out until it is evenly 1/4″ thick. Do the same with the remaining three portions of dough. Place the rolled dough onto a cookie sheet and place the whole shebang in the freezer for 30 minutes.
Now you can preheat your oven to 350 degrees. The original recipe calls for 400 degrees, but I found out the hard way that that’s just too damn hot for these now.
Line a baking sheet with parchment paper. After the 30 minutes has passed, remove one portion of dough from the freezer, place it on your working surface, and pull the top layer of waxed paper off the dough. Using cookie cutters, quickly cut your preferred shapes and place them on the prepared pan. Save the scraps and put them off to the side. Pop those bad boys in the oven for about 8 to 10 minutes (until the cookies have just started to brown).
Repeat with the remaining three portions of dough.
After I had done all four portions, I wadded the scraps of dough into a big ball, rolled it out and started all over with the freezer part of the recipe.
After the cookies are baked, allow them to cool on the pan for a couple of minutes before moving them to a cooling rack. Wait until they’re completely cooled before frosting.