Christmas Cut-Out Cookies

For an avid baker like myself, there’s quite literally no better time of year than December. Not that I can’t get away with baking all the time during the other 11 months, December just feels like the right time to share it all.

Since my era of unrestricted white flour, white sugar and butter has come to an end I’ve been presented with the challenge of recreating all the favorites. So far, the recreations include: almond butter cookies, cranberry orange pistachio biscotti, oatmeal raisin cookiespeanut butter cookies, pecan butter cookiestahini cookies, and a vegan version of these. Many more are in the recipe testing stages.

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Ingredients

Cookies:

  • 2/3 cup almond flour
  • 2/3 cup sorghum flour
  • 1/3 cup + 1 tablespoon cassava flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt 
  • 3 tablespoon maple syrup
  • 1 egg
  • 1/2 cup dairy-free butter*, softened
  • 2 teaspoon vanilla extract

Icing:

  • 1 cup organic powdered sugar* (buy biodynamic if possible)
  • 1-3 tablespoons of almond milk
  • 1/2 teaspoon vanilla extract
  • optional: food coloring, food powders (I used spirulina)

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Method

Cream together dairy-free butter and maple syrup until smooth. Beat in egg and vanilla until incorporated. It may look like it’s curdling, but not to worry, it’s fine.

Begin to stir in all remaining ingredients until a dough forms. If too sticky to handle, add more cassava flour. Once the ball of dough has formed, flatten into a disk and wrap in saran or wax paper. Chill for 1 hour.

Preheat oven to 350°F. Cut 2 sheets of wax paper to roll out dough between. Divide disk in half, placing one of the halves back in the fridge while working with the other.

Sprinkle the dough you’re rolling out with cassava flour and roll out to about 1/4″ thick. Use cut-outs and transfer shapes onto lined baking sheets. Bake for 8-10 minutes.

Once cooled, make frosting if desired by whisking all ingredients together until smooth and piping onto cookies. If frosting, let sit at least 12 hours to set before storing. Keep up to 1 week.

 

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*On an not promoted note, I discovered Miyoko’s Kitchen European Style Butter recently and used that in this recipe. The taste and texture is exactly like the real, dairy version.

*Okay, you all know I don’t support eating cane sugar. However, when I eat out I know that I do consume a little bit of it every once in a while whether it’s from an almond milk latte or just a sauce on something. So if I am going to consume it, this brand is my choice. They source sustainably and their unrefined organic cane sugar retains some of its molasses.

 

 

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