Thursday, December 23, 2010
GLUTEN FREE SUGAR COOKIES using EGG
1/3 cup butter (room temp)
1/3 cup shortening
3/4 cup sugar
1 tsp vanilla
1 cup rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp xanthan gum
1 tsp unflavoured gelatin
2 tsp baking powder
1/4 tsp salt (scant)
1 tbsp milk
preheat oven to 375*F
In a large bowl, beat margarine and shortening until creamy. Add sugar to cream.
In a seperate bowl whisk egg and vanilla. Add to creamed butter mixture.
Add rice flour, xanthan gum, gelatin, baking powder and salt. Beat well.
Add tapioca starch and potato starch. Beat until well combined.
Add milk if needed.
Cover with plastic wrap and refrigerate for at least three hours.
Divide the dough in half and chill the unused portion of the dough until needed.
On a lightly rice-floured surface, roll half of the dough at a time, to 1/8” thick. Cut into desired shapes and place on an ungreased cookie sheet. (if the dough becomes sticky, return to the fridge to chill again.)
Bake at 375*F for 7-8 minutes (for 2 ½ inch cookies; less for smaller ones, more for larger ones) or until the edges are firm and bottoms are very lightly browned. Cool on a wire rack.
From Sheri L. Sanderson's "Incredible Edible Gluten-Free Food for Kids" cookbook.
*I've tried making this without eggs... doesn't convert. The cookies melt out of shape too much.
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing Using Meringue Powder:
4 cups (440 grams) confectioners' (powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon, almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
Makes about 3 cups (Enough for a double batch of the sugar cookie recipe listed above)