Gluten Free Valentine’s Day Sugar Cookies
3/4 cup butter, softened
1 cup granulated sugar
1 tsp vanilla
2 1/2 cups El Peto Gluten Free All-Purpose Flour
1/2 tsp baking powder
1 pinch salt
confectioner’s sugar (about 3 cups)
butter, softened (about 1 cup)
Line baking sheets with parchment paper or grease; set aside. Preheat oven to 375F.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
On lightly floured surface, roll out each disc to 1/4-inch thickness. Using heart shaped cookie cutters, cut out shapes as desired. Place, 1 inch apart, on prepared pans as they will spread out!
Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until light golden on bottoms and edges, 8-10 minutes depending on oven. Transfer to racks; let cool completely. (.
Frosting & Decorating:
I went by eye when making the frosting, but combine softened butter and confectioner’s sugar until you reach the consistency of toothpaste (firm but spreadable). Use about 1 tsp food colouring to colour frosting as desired (I used red and pink in different amounts for different intensities of colour.) You could also find a buttercream frosting recipe online that suits if the idea of eye-balling it scares you! Try here.
Prepare piping bag with frosting tip of choice, and fill bags with frosting. Design cookies as desired! For piping bag tricks, check out my videos on frosting on my Haut Appétit Youtube Channel.
For more on purchasing piping bags visit http://www.pipingbags.org/.
To make cookie pop sticks:
Place pop stick in centre of cookie cut-out before you place them in the oven. Wet the edges of the pop stick and surrounding dough with water and place a small amount of dough on top to seal in the pop stick. You can buy pop sticks at cake stores, some supermarkets, or online here.