Friday, December 07, 2012
¼ cup shortening
¼ cup canola oil
2/3 cup granulated cane sugar
2 egg yolks
2 tsp. gluten-free vanilla extract
1 ¾ cup Gluten Free All Purpose Flour
½ tsp. salt
3 Tbs. water (as needed)
Cream shortening, sugar and oil several minutes with an electric mixer, until very fluffy. Add egg yolks, and vanilla extract. Mix in the dry ingredients, adding in tablespoons of water as needed to keep the dough together and avoid dryness (err on the side of this dough being wetter so that after refrigeration, it's not too dry). Pat the dough into a disc shape, cover tightly with plastic wrap and refrigerate the dough until very cold, at least 3-5 hours (overnight is best).
Preheat oven to 350 F.
Lightly flour a clean rolling surface with Gluten Free All Purpose Flour. Roll the dough to 1/8 inch thickness and dust cookie cutters with flour before using to cut out shapes.
Place cookies onto parchment-lined cookie sheets. Bake about 8-10 minutes, or until they begin to lightly brown at the edges. Cool and frost with gluten-free frosting.
Thank you to celiac.com for a super recipe! (Can you tell I'm smiling?)