Looking for a gluten-free cookie recipe? Or a Valentine’s day treat? Well look no further! Chef Kari Karch has the perfect recipe for you.
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562 per serving
- 1 1/2 Cups amaranth flour
- 1/2 Cup arrowroot starch OR cornstarch
- 1 Cup gluten-free powdered sugar
- 1 teaspoons Guar gum
- 1 teaspoons Cream of tartar
- Pinch of Salt
- 1 Cup cold butter, cut in small pieces (2 sticks)
- 1 Egg
- 1-1/2 tablespoons Milk
- 1 teaspoons Vanilla OR almond extract
Place all dry ingredients in a food processor and pulse about 3 times to thoroughly blend. Add pieces of butter and pulse about 10 times. Add egg, 1 tablespoon of milk, vanilla OR almond extract and pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is too stiff, slowly drizzle in more milk. Wrap the dough in waxed paper and refrigerate for about 1 hour or longer before rolling and cutting out cookies. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to the thickness of pie crust, about a 1/16 to 1/8- inch thickness. Roll the dough evenly so cookies will bake evenly. Dip heart-shaped cookie cutter in flour for easier cutting. 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.
In a bowl, combine these three ingredients: 1 cup confectioner's sugar, 1 tablespoon milk, 1/4 teaspoon Madagascar vanilla and drizzle over cookies. Add red food coloring to make them pink or red!