This cookie dough is simple and delicious. It took some time to perfect the texture, I admit. But this has been my go-to cookie dough for some time now. These cookies have received rave reviews. The cookies actually need no embellishment; they’re terrific on their own. But if budding little artists abound at your home, feel free to decorate. The simplest way of course is to melt some high-quality chocolate and drizzle over the cookies. Or, go to town and arrange different colored sprinkles, an array of colorful icings and a whole lot of palette knives on your counter for your kids to have their pick.
Gluten-Free Chanukah Cookies
Recipe By Vicky Pearl
- Cooking and Prep: 35 m
- Serves: 8
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Images:
Prepare the Cookies
Yield 65 dreidel cookies, 38 menorah shaped cookies.
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Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with Gefen Easy Baking Parchment Paper. Set aside.
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In a bowl, stir together the potato starch, brown rice and sweet rice and tapicoa flours, xanthan gum and salt. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar together for two minutes or until somewhat combined. Add the egg and vanilla; mix for one minute.
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Add the dry ingredients, mixing until well blended. If the dough is sticky, flour the baking surface and rolling pin with some sweet rice flour.
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Divide the dough in half. Roll the dough, one piece at a time, between two pieces of parchment paper to a quarter-inch thickness.
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Using Chanukah cookie cutters (or working freehand), cut out desired shapes. Transfer to prepared baking sheets.
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Bake in the center of the preheated oven for 17 to 18 minutes or until lightly golden. Remove the pans to racks to cool completely. Decorate as desired.
Note:
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