Wednesday, September 25, 2013

Rachelle's Gluten-free Pink Cookies

Rachelle's Gluten-free Pink Cookies

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

My husband LOVES cookies especially a cookie that is made by "Guilt Free Goodneess" They call their cookie a "pink cookie" I adapted this recipe from Guilt Free Goodness even though I have NEVER seen the recipe, but they gave me a true inspiration to try it at home. So I thought hmmmm I bet I could make something very similar. This pink cookie is delicious, soft, and flavorful. You will not be disappointed. I can hardly keep any sweets in this house as they disappear shortly after they are made.

Prep time: 10 minutes

Cook time: 11 minutes

Total time: 2.5 hours

Yield: 36 cookies

  • 1 1/2 cups White Sugar
  • 1 cup Butter Softened (DF Earth Balance)
  • 2 Whole Eggs (Or egg replacer of choice)
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond Extract
  • 2 teaspoons Cream Of Tarter
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 3 cups All Purpose Gluten free Flour 
  • 4 cups Confectioners Sugar (Powdered Sugar)
  • 1/2 cup Shortening Softened (DF Earth Balance)
  • 1/2 teaspoon Almond Extract
  • 5-6 tablespoons Milk (I used So Delicious Dairy Free Unsweetened Coconut Milk)
  • 3-4 drops Red Food Coloring (optional)
Cooking Directions
  1. In a stand mixer or medium sized bowl cream butter, white sugar until combined and fluffy, add eggs one at a time beating until light in color
  2. Add vanilla and almond extract
  3. Add cream of tarter, baking soda, and sea salt
  4. Add gluten-free flour and mix until fluffy, cover and refrigerate for at least 2-3 hours
  5. **NOTE** Make sure this dough is very cold when you place on your cookie sheet if not cold enough cookies will spread to thin**
  6. With a small ice cream scoop roll into uniform balls
  7. Place on a cookie sheet with a silpat or parchment paper to avoid sticking.
  8. Bake for 11 minutes and remove to a wire rack to cool
  10. In a stand mixer cream shortening and sugar together, slowly add almond extract, add coconut milk one tablespoon at a time to ensure frosting not get to thin
  11. Add food coloring (optional)
  12. Frost your cookies and lay out on a wire wrack for frosting to dry
  13. I placed parchment paper between cookies so they would stick together
  14. Bake 350 degrees F for 10-11 minutes

1 comment:

  1. a little confused, and assuming you meant to say "gluten-free flour"???