Ahhh...Christmas Cookies

One of my favorite things to eat during the holidays growing up were the homemade Christmas cookies. NOT the sugar cookies from Pillsbury cut out to 'resemble' real Christmas cookies. I loved them! Yes, past tense. After being diagnosed with Celiac Disease, I can no longer eat my beloved homemade Christmas cookies. Well, I can, but boy would I pay for it in spades!

Thankfully there are ways to still bake when you have Celiac by using various gluten free flours. The recipe I have for Christmas cookies comes from my favorite allergy free magazine, "Living Without". Just look at the cookies. They look 'normal' and they taste pretty darn good! Just ask Liam....

RECIPE
¼ cup butter at room temperature
2 tablespoons honey
½ cup granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons grated lemon peel
¾ cup brown rice flour
½ cup white rice flour
3 tablespoons potato starch
2 tablespoons tapioca flour/starch
½ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons water or more

In a food processor, combine the butter, honey, sugar, vanilla and lemon peel and process for one minute.

Add the flours, potato starch, tapioca flour/starch, xanthan gum, salt, baking powder and baking soda, blending until mixture forms large clumps. Scrape down sides of the bowl with a spatula and blend until the mixture forms into a ball. (If needed, add more water, a tablespoon at a time.)

Remove dough and shape it into a ball. Cover and refrigerate for one hour. (I left my dough in overnight.)

Preheat oven to 325 degrees. Spray a baking sheet with baking spray or line it with parchment paper or non-stick baking liners.

Using half the dough at a time, roll dough out to ¼-inch thickness between sheets of floured waxed paper or plastic wrap. Keep remaining dough chilled until ready to use. (VERY important to follow this step!)

Cut rolled dough into desired shapes and place cookies on prepared baking sheet, about 1 inch apart.

Bake cookies in preheated oven for 10 to 12 minutes or until edges are set. Switch pan position half-way through baking for even heat distribution. Remove cookies from oven and wait two minutes before transferring to rack to cool.

When cool, decorate cookies with your favorite gluten-free icing and colored sprinkles.

Variation
For Spice Cookies, add ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon and ⅛ teaspoon ground cloves. Bake as directed.