Gluten-Free Valentine’s Day Cookies
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.
preparation
preparation time
10 mins
cook time
30
servings
6
calories
562
ingredients
1 1/2 Cups amaranth flour
0.5 Cup arrowroot starch OR cornstarch
1 Cup gluten-free powdered sugar
1 teaspoons Guar gum
1 teaspoons Cream of tartar
1 Cup cold butter, cut in small pieces (2 sticks)
1 Egg
1.5 tablespoons Milk
1 teaspoons Vanilla OR almond extract
directions
Cookies:
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.
Vanilla Glaze:
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!
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
