With cookies everywhere this time of year, I decided it was time to makeover a favorite recipe. A few years ago I found a recipe that was very similar to the tea cookies sold at a favorite bakery in Bowling Green, Kentucky. It used a combination of cornstarch, powdered sugar, and flour to form a tender cookie so I believed a switch to gluten free flour would work well. Here's what I ended up with...
You'll need:
1 Cup Softened Shortening (or mix of Earth Balance and shortening--I used butter flavored Crisco)
1/3 Cup Powdered Sugar
3/4 Cup Sifted Corn Starch
1 Cup Gluten Free Flour Mix (I recommend King Arthur)
1/3 teaspoon Salt
Mix butter and powdered sugar until creamy, add sifted cornstarch, flour, and salt. Mix well. Refrigerate dough for several hours or overnight. Roll into small bites and flatten slightly (or just dab them on your parchment paper like I did). Bake at 370 for 10 to 15 minutes until the bottom is light brown. Cool and top with your favorite "buttercream" frosting.
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"Buttercream Frosting"
This makes more than you'll need but cookie making is hard work so just enjoy some right off the spoon... The shortening makes the icing more whippy while the Earth Balance will make it richer.
Use a mixer to combine:
1/2 cup Softened Shortening/Earth Balance
3 Cups Powdered Sugar
Unsweetened Original Almond Milk (until reach desired spreading consistency)
1 teaspoon vanilla extract
Food coloring of choice
Free free to make your cookies daintier than mine--I kind of like them messy.
After eating these I'm also looking forward to adapting the dough for Mexican/Russian wedding cookies/cakes--perfect consistency!
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