No complicated gluten-free flour mixture or xanthan gum is needed. The simple flour mixture made perfect Christmas cookies!
I can hardly believe that I made these scrumptious gluten-free sugar cookies with only Mochiko (Sweet Rice) flour and Almond meal. It was something I wanted to try to save a few pennies and it worked great. On top of that they taste exactly like what I used to love.
I buy my sweet rice flour at the Asian grocery for only a $1.00
The dough is soft, but using silicone mats and lots of flour makes it easy to roll and bake.
How it all came about ..:)
Twas the week before Christmas when all through the house
Not a worker was stirring, not even a mouse. My kitchen tisn't done and still looks a fright. I was out of my flours and not a cookie in sight...
So I pulled out my mixer and threw in some stuff, hoping that St. Nicholas wouldn't leave in a huff..
And what to my wondering eyes should appear? Why, the most incredible Christmas cookies that filled me with cheer!
I stuffed a heavenly morsel into my mouth, while I called out in delight
Happy Christmas to all, and to all a good night!
Light, crisp, tender inside and they taste amazing. Just like the Christmas cookies I used to make from my old red Betty Crocker cookbook. In fact, that's the recipe that I remade! hugs and blessings, Ali
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Gluten-Free Sweet Rice & Almond Christmas Sugar Cookies, easy two flour mix, xanthan free
Makes 3 dozen cookies
- 1 3/4 cups Mochiko Sweet Rice Flour, available from Asian grocery stores for less
- 3/4 cup almond meal flour, I grind my almonds in a coffee mill
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) + 5 tablespoons unsalted butter, room temp/not melted
- 3/4 cup organic cane sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Mix the the four dry ingredients together and set aside.
- In a large mixing bowl, beat butter, sugar, eggs, vanilla and almond extract until combined.
- Add the flour and mix. Scrape down sides and mix.
- Dough should be very thick and sticky. Scrape from bowl and wrap in plastic wrap. Chill for several hours or overnight.
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment or silicone pad like mine below.
- Turn out dough on generously rice floured board. Cut in half and rewrap half to keep chilled in the fridge while you work.
- Pat dough into a round. Flour rolling pin and roll dough out. If the dough sticks, scrape up the dough, add more flour to the board, flour each side of the dough and the rolling pin, and start again. It's a delicate dough, but if you keep everything well floured it works great.
- Flour your cutters, place cookies on prepared sheet.
- Bake for 6-8 minutes or until golden brown on the edges.
- Let cool before eating or frosting with recipe below. Enjoy!
Easy Gluten-Free Christmas Cookie frosting
3 cups powdered cane sugar
1 teaspoon pure vanilla extract
2 tablespoons unsweetened almond milk
Beat until smooth. Divide into bowls and add coloring. Scoop into pastry bag or plastic baggies for decorating.