I made the mistake of making regular Christmas cookies with my kids my first winter after diagnosis. Even though I did not eat the cookies, I experienced a major “glutening” episode from just working with the cookie dough. The next year I came across the following recipe for gluten free holiday cookies, and I’ve used it ever since. My friends and family have not been able to detect a difference between these cookies and “regular” Christmas cookies. Plus it’s an easy recipe!
1 cup of sugar
1 cup of butter, softened
2 egg yolks
1-1/2 teaspoons GF vanilla extract
1/4 teaspoon salt
2 1/4 cups GF flour blend (this is made by mixing 2 cups of white rice flour, 2/3 cups of potato starch, 1/3 cup of tapioca flour, and 1 teaspoon xanthan gum. I left out the xanthan gum the last time and it turned out fine too)
1. Combine sugar and butter in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping often, until well mixed. Reduce speed to low; add GF flour blend and salt. Beat until well mixed. Cover and refrigerate until firm (approximately 1 hour).
2. Heat oven to 350 degrees F. Roll out dough on surface lightly dusted with GF flour, one half at a time (keep other half in refrigerator), until 1/4 inch thick. Cut into shapes with cookie cutters. Place 1 inch apart on ungreased cookie sheets.
3. Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes and remove from cookie sheets. Makes approx. 36 cookies.