Gluten-Free Sugar Cookie Cutouts
Ingredients
1 cup (2 sticks)
Kowalski's Unsalted Butter, at room temperature
1 cup
sugar
2
egg yolks
1 tsp.
almond extract
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
2 ¼ cups
Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
¼ tsp.
salt
Directions
- In a medium mixing bowl, beat butter and sugar with an electric mixer until light and fluffy. Mix in egg yolks and extracts.
- In a small mixing bowl, mix together flour and salt. Mix flour mixture into butter mixture until no traces of flour remain.
- Divide dough in half; shape each half into a rough disc shape. Wrap dough tightly in plastic wrap; refrigerate for 1 hr. or until firm.
- Preheat oven to 350°.
- Using a rolling pin dusted lightly with flour, quickly roll out one disc of dough to an even ¼" thickness on a cold work surface sprinkled lightly with flour (keep remaining dough refrigerated until ready to roll).
- Cut dough with cookie cutters, rerolling scraps; arrange cut dough 1" apart on parchment-lined baking sheets.
- Bake in preheated oven until edges are lightly browned (8-12 min.), rotating pans halfway through.
- Remove from oven; let cookies rest on sheet pan for 2 min., then transfer to a wire rack to cool completely.
- Repeat with remaining dough.
Tasty Tips:
- The yield on this recipe depends on the size and shape of the cookie cutter(s) used. A cutter roughly 2" wide will yield approx. 4 dozen cookies.
- This recipe also works well with all-purpose flour in place of the gluten-free flour.
