gluten free creations. The following are two simple gluten-free cookie recipes that are great for Halloween.
Gluten-Free Frosted Sugar Cookies
2/3 cups butter
2/3 cup oil (canola, corn, or vegetable oil are great options)
2 cups white sugar
½ cup white corn syrup
1 cup corn starch
2 ½ cups rice flour
4 teaspoons baking soda
2 teaspoon vanilla extract
1. Whip the butter, sugar, corn syrup, vanilla extract, and eggs into a creamy mixture.
2. Combine the dry ingredients in another bowl. Be sure to sift the flour to ensure that you don’t get any lumps.
3. Refrigerate the dough for three or more hours.
4. Once the dough has been refrigerated, make ½ inch diameter dough balls.
5. Bake these dough balls about 2.5 to 3 inches apart on a cookie sheet at 350 degrees Fahrenheit for 8 minutes.
Baking for a shorter length of time will yield chewier cookies whereas baking for a longer period of time will yield
6. Allow the cookies to cool.
7. Decorate these cookies with orange frosting and Halloween sprinkles.
You might be tempted to use extra virgin olive oil in this recipe. Don’t. Olive oil has a potent flavor that I personally don’t find attractive in sweets.
Gluten-Free Pumpkin Shaped Cookies
2 cups amaranth flour (be sure to sift this before using)
2/3 cup cornstarch
1 cup sugar
1 ½ teaspoons vanilla extract
2 1/2 sticks of butter cut into small pats
Milk (if necessary)
1. In a food processor, pulse the sifted amaranth flour and cornstarch until thoroughly mixed.
2. Add pats of butter slowly and continue pulsing.
3. Add the egg and vanilla extract. Continue pulsing.
4. Eyeball the processor carefully at this point. If the dough appears too dry or stiff, add some drips of milk to try to
loosen the dough. You’re looking for something that’s both somewhat sticky and somewhat stiff.
5. Refrigerate the dough for about 2 hours or more.
6. Put some rice flour on the surface that you will be using to roll out your dough. Using a roll pin, roll the dough till it’s about 1/8 of an inch thick.
7. Using a pumpkin cookie cutter, cut little pumpkin shapes into the dough. It’s helpful if you dip the cookie cutter in some rice flour before using it on the dough.
8. Bake at 350 degrees Fahrenheit or until the cookie edges are starting to turn golden brown.
9. If you’re planning on frosting these cookies, allow them to cool first.
Of course you can use whatever cutter you prefer, so feel free to bake witch’s hat shaped cookies as you’d like.