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Christmas Roll Out Cookies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Eva


List of Ingredients




Cookie Ingredients:

5 cups gf flour mixture or 5 1/2 cups Bette Hagman Original or Featherweight Blend
1 tsp of guar, xanthan, agar agar or gelatin as binder
1/2 cup Crisco or 1/3 cup coconut oil
1/2 cup butter or 1/2 cup safe margarine (will make a tougher cookie)
1 cup white sugar
1 cup brown sugar
2 eggs or 2x 4.5 oz jars of Stage 1 baby food squash
1 tsp baking soda in 1/2 c. boiling water
1 1/2 tsp baking powder
1/2 tsp. salt
1/4 cup honey
1 tsp vanilla extract
1 tsp lemon extract

Royal Icing Ingredients:

1 egg white
2 tsp. water
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp lemon extract

Recipe



Whisk flour mixture with guar, xanthan, agar agar or gelatin. Reserve 1/2 cup. Set flour mixture and reserved 1/2 cup aside.

Cream shortening, butter, and sugars.

Add eggs, soda in water, baking powder, salt, honey and extracts.

Gradually add flour and beat until smooth and combined. Add reserved flour as needed.

Chill several hours.

Use reserved flour to flour your rolling surface, rolling dough out 1/8 to 1/4 inch thick. Using two sheets of parchment paper is recommended. (See Author's Notes.)

Bake at 325 degrees for 8 to 12 minutes.

When cookies have cooled, mix icing ingredients and ice cookies.

Author's Notes:

Reserve the 1/2 cup of flour blend until you have mixed the dough and can tell whether it is too sticky and needs more flour to be of rollable quality. Use the same flour blend to flour your rolling surface and I recommend rolling the dough out between two pieces of parchment paper. When cutting, remove the dough from around the shapes and transfer the whole piece of parchment to the baking sheet instead of transferring each shape itself. The less handling the better.

Chilling is essential with rolled cookies as it gives the gf flours time to absorb the fats and liquids.

A thin product like this will cook quickly from the outside often leaving you with crisps edges and soft insides. At 325 degrees, they will probably take 10 - 12 minutes but start watching them around 8. One of the problems with thin GF cookies is they go from undercooked to burned in the time it takes to turn around. :-)