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harvest cookie decorating

This last weekend, when I was very poorly, we had another cookie decorating party.  We were out of town on the weekend closest to Halloween so this became the Harvest party.  Not that there were really that many harvest cookie shapes.

Just lots of cookies, sprinkles, frosting, laughter, stories, teasing, soup, and bread.

And always, the creativity came out.

As I tell people, I make cookies.  I cannot decorate cookies.

But I have friends that can!

This way, there is potential that everyone can have pretty cookies.

Some of these you would swear came right out of a professional bakery.

And what are special about these cookies?  They are gluten free.  We have another friend who can no longer eat gluten.  That is two now.  My Beloved has also gone back to not eating gluten.  My Beloved would not eat many cookies anyhow.  They were really not his style.  But now we need both. 

I cannot tell you how well the gluten free cookies store because they did not last two days.  I made about two dozen.  Add the frosting and they disappear.  I took a recipe from Shauna over at Gluten Free Girl and the Chef and modified it to the flours I had in the house and did not use the gums.  I also changed the baking temperature and time to match the other cookie recipe I was baking.  Turned out well.  A little puffy so I modified the leavening here to what I would do next time.  Definitely a success.

Sugar Cookies

Note:  Adapted from Gluten Free Girl and the Chef

1/2 cup (68 grams) sorghum flour
1/2 cup (64 grams) arrowroot flour
1/2 cup (90 grams) potato starch
1/2 cup (56) almond meal
1/2 cup (60 grams) millet flour
1/2 teaspoon baking soda
1/2 teaspon cream of tartar
1/2 teaspoon salt
1/2 cup butter
1/2 cup sugar
2 eggs
2 teaspoons vanilla

Cream butter and sugar together.  Mix in eggs and vanilla.  Add all the dry ingredients.  Mix well.  Refrigerate a couple hours or overnight (yes, I rush and do not do this step but it works better if you can).

Preheat oven to 400.  Dust counter with rice flour (or use two sheets of parchment paper).  Roll out dough to about 1/8 to 1/4 inch (3 to 6 mm) thick.  Cut out in your favorite shapes.  Put on baking sheet covered with a silpat or parchament paper.  Bake 6 to 8 minutes or until edges golden.

You may also roll the dough into a log, wrap with plastic wrap, and freeze.  When you wish a few warm cookies with your tea, slice off rounds in 1/8 to 1/4 inch thickness, place on prepared baking sheet, and bake for 6 to 8 minutes or until golden

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