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Welcome to kimTV from Kim Castle!
It’s that time of year again when sleigh bells ring, tree lights twinkle, and sugar falls like snow. Think it can’t be Christmas without sugar? Think again. Today I kimplify a holiday classic: Gluten Free Sugar Free Iced Sugar Cookies.
The average person puts on 4 lbs between Christmas and New New Years and it could take up to 3 months to take them off.. With today’s simple recipe, you don’t have to pack on the pounds to enjoy some holiday sweets. I also share a few simple cookie decorating tips so that making cookies doesn’t turn into “are we done yet?”
On kimTV we discuss ways for women to elevate our lives: body, food, style & soul through humor, resources, and honest conversation. Funny, insightful, and informative, lifestylist Kim Castle is leading the way for you. If you want more simplicity, joy and vitality in your life subscribe to this channel and visit www.KimCastle.com.
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Rolling Pin: http://goo.gl/jpPgxV
Erythritol Natural Sweetener: http://goo.gl/HGZxSL
BlendTec Blender: http://goo.gl/DgMn0w
Gluten Free Flour Blend: http://goo.gl/Z6FIi5
Coconut Oil: http://goo.gl/brXHVl
Organic Raw Coconut Butter: http://goo.gl/YMVkHN
Edible Gold Dust: http://goo.gl/QkWo2N
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Recipe:
Ingredients:
1 1/2 cups gluten-free all purpose baking flour (use your favorite recipe or product) I used the Living Without All Purpose Gluten-Free Flour blend recipe with good results)
1/2 cup tapioca flour OR potato starch
1 cup gluten-free powdered sugar
1 teaspoon guar gum OR xanthan gum
1 teaspoon cream of tartar
1/8 teaspoon salt
1 cup cold butter, cut in small pieces (2 sticks)
1 egg
1+ tablespoons milk OR canned coconut milk
1 teaspoon vanilla extract OR lemon extract (if you like lemony sugar cookies)
1 tablespoon freshly grated lemon peel
Icing Recipe:
4 cups gluten-free powdered sugar
2 tablespoons milk OR canned coconut milk
1/4 cup coconut oil
1/4 cup coconut butter
Food coloring (optional)
Instructions:
Preheat oven to 350°F / 176° C
Line baking sheets with parchment paper, silpat mats
Put all dry cookie ingredients in a food processor and pulse about 3 times to thoroughly blend. If you aren’t using a food processor place the ingredients in a large mixing bowl and whisk until thoroughly combined.
Add pieces of butter and pulse about 10 times. If using an electric mixing beat on high for about 1 minute.
Add egg, 1 tablespoon of milk, lemon extract and peel and pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is too dry, gradually drizzle in more milk – slowly. You don’t want the dough too sticky or it will be harder to roll out.
Wrap the dough in waxed paper and refrigerate for at least 2 hours or overnight.
Lightly flour a large sheet of waxed paper with gluten free flour (white or brown rice flour will work nicely) and roll the dough to about 1/8-inch thickness. Try to roll the dough evenly so cookies will bake evenly.
Use your favorite cookie cutters.
If the dough softens too much while cutting the cookies, place the dough on the waxed paper on a baking sheet and freeze it for several minutes and then continue.
Bake in a preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
While cookies are baking prepare sugar cookie icing by whisking all icing ingredients until smooth. The goal is to add just enough milk for a spreadable consistency. Add milk gradually. If the icing gets too thin, add more powdered sugar, 1 teaspoon at a time. To decorate with different colors, divide the icing between bowls and add a few drops of food coloring, one at a time until you get the color you want. Stir until smooth.
Cool cookies completely before decorating with prepared icing.
Store in an air-tight container or wrap tightly and freeze.
Eat and enjoy knowing these babies are good for you!
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