1/2 c. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 t. vanilla
1 T. milk
3 T. sour cream
1 c. rice flour
1/2 c. tapioca starch
1/2 c. potato starch
1 t. unflavoured gelatin
2 t. baking powder
1/4 t. salt
1 tsp. xanthan gum
In a large bowl, beat butter and shortening until creamy. Add sugar, egg, vanilla, milk and sour cream. Mix until combined.
In a separate large mixing bowl, comgine rice flour, tapioca starch, potato starch, unflavoured gelatin, baking powder, salt & xantham gum. Whisk to combine.
Add dry ingredients to creamed mixture. Stir until combined.
Wrap in plastic wrap and refrigerate for 2-3 hours.
Divide the dough in half and chill the unused portion of the dough until needed.
Roll half the dough at a time, between 2 sheets of waxed paper, parchment paper or plastic wrap to 1/4 " to 1/2" thick. Cut into desired shapes and place on prepared cookie sheets. (If the dough becomes sticky, return to the fridge to chill again).
Bake in preheated 375 degree oven for 7-8 minutes, or until the edges are firm and bottoms are very lightly browned. May need to adjust accordingly.
This recipe we found on The Baking Beauties, but we added more butter and the sour cream to give it a more true sugar cookie consistency.
Tuesday, April 7, 2009
Crescent Rolls
1/2 stick butter (1/4 c.), room temp.
3/4 c. small curd cottage cheese
1 c. GF flour mix ( I used rice/potato starch/tapioca blend)
1 t. xantham gum
1/8 t. salt
1/4 t. cream of tartar
1/2 t. baking soda
1 Tbs. sugar
In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.
Wrap in plastic wrap and chill 2 hours, or overnight.
Preheat oven to 350 degrees. On lightly floured piece of parchment paper (or plastic wrap), roll the dough into a 14 in. circle. Cut into 8 triangles (really easy with a pizza cutter).
Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20-30 minutes. Brush with butter right out of the oven.
This recipe came from DelightfullyGlutenFree.blogspot.com
3/4 c. small curd cottage cheese
1 c. GF flour mix ( I used rice/potato starch/tapioca blend)
1 t. xantham gum
1/8 t. salt
1/4 t. cream of tartar
1/2 t. baking soda
1 Tbs. sugar
In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.
Wrap in plastic wrap and chill 2 hours, or overnight.
Preheat oven to 350 degrees. On lightly floured piece of parchment paper (or plastic wrap), roll the dough into a 14 in. circle. Cut into 8 triangles (really easy with a pizza cutter).
Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20-30 minutes. Brush with butter right out of the oven.
This recipe came from DelightfullyGlutenFree.blogspot.com
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