Christmas was only a month ago. It isn’t so bad that I’m just now posting the recipe, right? On this grey day, it’s nice to remember the glitter and shine of Christmas anyway. This recipe came from several disastrous attempts on my own, then the research and merging of recipes from other places. The result is now a cookie that I can roll and cut, frost, and love. I like them better than gluten-filled sugar cookies. We found if you roll them out very thin (1/16th of an inch) they bake in about 4 minutes and are very good. Thanks to my sister for getting us a new rolling-pin with thickness discs on it!
½ cups millet flour
¼ cup sorghum flour (Or you could skip the millet and sorghum and do 3/4 garbanzo bean flour instead)
½ cup corn starch
1 cup tapioca flour
1 ¼ cups sweet rice flour
½ cup potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cup sugar
1 tablespoon flax steeped in 4 tablespoons water
¼ cup sour cream
¼ cup whole milk , (or just 1/2 cup sour cream)
1 teaspoon vanilla
1 teaspoon cracked anise, (eye-ball it)
3 drops peppermint oil
Makes about 3 dozen – depending on how you roll them
1. Mix together the dry ingredients. Set aside.
2. Cream the butter and sugar with an electric mixer until light in color. Add flax, milk and sour cream, and vanilla. Beat to combine. Gradually add flour, and beat until mixture combines and is creamy.
If you want your cookies to just be sugar cookie flavored, wrap the dough in plastic for a couple of hours and skip to step 4. If you’d like to play with the flavors continue to step 3.
3. Divide the dough in half. In one half, add in cracked anise (this batch will taste like pizzelle, especially if you roll it thin). In the other add the peppermint. Wrap in plastic and refrigerate for 2 hours or overnight
4. After the dough has rested, roll the dough between plastic. I use a pie crust bag (go google it or look for it on amazon). Don’t forget to preheat the oven to 375 ℉. Use tapioca flour to keep the dough from sticking to the bag. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill or pop it back in the fridge.
5. Cut into shapes if you want, place a cookie sheet lined with parchment, or silicone baking mat, and bake for 8 to 10 minutes, rotating cookie sheet halfway through. The cookies won’t brown and that’s ok. Move them, baking mat and all to a cooling rack.
A little Tip: This dough keeps really well in the refrigerator. Instead of baking up all 3 dozen at once, we would roll out a sheets worth every day or every other day and bake them up. That way the cookies always were fresh. I will say though, we kept some towards the end for over a week and they still tasted fresh and crisp.
Now, if you’d like to frost these, I recommend looking at the new Allergy-Free Deserts cookbook by Elizabeth Gordon (I am making a desert every week out of it all year, watch for posts on it soon!). I got that book for Christmas, and she has a lovely icing that would work here. But, I made these cookies before I had her book, so this is the icing I used.
¼ cup coconut oil
¼ cup agave
½ teaspoon vanilla
1. Combine all the ingredients.
2. Add food coloring if desired.
3. Spread it on the cookie and refrigerate to get the frosting to harden.