• 1.5 cups amaranth flour
• ½ cup arrowroot starch or corn starch
• 1 cup GF powdered sugar
• 1 tsp guar gum
• 1 tsp cream of tartar
• Pinch of salt
• 1 cup cold butter
• 1 egg
• Milk
• 1 tsp vanilla or almond extract
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Place dry ingredients in food processor and pulse three times to thoroughly blend.
3. Add pieces of butter and pulse about 10 times.
4. Add egg, 1 tbsp milk, and the vanilla or almond extract. Pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is still stiff, slowly drizzle in more milk. You don’t want the dough too sticky or it will be harder to roll out.
5. Wrap the dough in waxed paper and refrigerate for about one hour before rolling and cutting out cookies.
6. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to the thickness of pie crust, about 1/8” thickness or slightly thinner. Roll the dough evenly so cookies will bake evenly.
7. Dip 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, freeze it for several minutes, and continue.
8. Bake in preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
9. Cool. Serve, or store in an airtight container and freeze for future use.
Makes about 2 dozen 4-inch cookies.
• ½ cup arrowroot starch or corn starch
• 1 cup GF powdered sugar
• 1 tsp guar gum
• 1 tsp cream of tartar
• Pinch of salt
• 1 cup cold butter
• 1 egg
• Milk
• 1 tsp vanilla or almond extract
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Place dry ingredients in food processor and pulse three times to thoroughly blend.
3. Add pieces of butter and pulse about 10 times.
4. Add egg, 1 tbsp milk, and the vanilla or almond extract. Pulse about 5 times. The mixture should form a sticky, stiff dough. If the dough is still stiff, slowly drizzle in more milk. You don’t want the dough too sticky or it will be harder to roll out.
5. Wrap the dough in waxed paper and refrigerate for about one hour before rolling and cutting out cookies.
6. Lightly flour a large sheet of waxed paper with sweet rice flour and roll the dough to the thickness of pie crust, about 1/8” thickness or slightly thinner. Roll the dough evenly so cookies will bake evenly.
7. Dip 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, freeze it for several minutes, and continue.
8. Bake in preheated oven for about 12 minutes or just until the edges of the cookies turn golden brown.
9. Cool. Serve, or store in an airtight container and freeze for future use.
Makes about 2 dozen 4-inch cookies.