Wednesday, November 28, 2012

Roll Out Butter Cookies

These are more than your ordinary roll out cookie!  The magical combination of ingredients make this buttery good with an incredible texture.  It is now my GO TO cookie for any occasion.  They keep their shape nicely.  Not too kept tho, as I have found that cookies with sharp edges are too dry.  Not these cookies!  You can both see what you cut out as well as enjoy the buttery goodness.



1 cup (2 sticks) Butter, Room Temperature
1 cup Sugar
1 Egg
1 tablespoon Vanilla
1/2 teaspoon Almond Extract
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1 teaspoon Xanthan Gum
1-1/2 cups Brown Rice Flour (Superfine)
3/4's cup Arrowroot (or Potato Starch)
3/4's cup Tapioca Starch (also called Tapioca flour)
2 Tablespoons Vanilla Flavored Instant Pudding

Preheat oven to 400 degrees.

  • Cream together butter and sugar until light and fluffy. This is an important step, don't rush it!
  • Add egg, vanilla, almond extract. Mix until fully incorporated. 
  • Add dry ingredients (salt, tartar, gum, flour, pudding) to a small bowl off to the side and mix well. 
  • Add to wet ingredents and mix until dought JUST starts to putt together.  If you squeeze dough together with your hands, it will hold onto its shape. 
  • Spilt batter into two balls. Roll out batter between two parchment papers to a 1/4's inch thickness.  alternatively I will sometimes cut my shapes out first and then chill the cookies on the sheet.
  • Chill batter for 10 minutes
  • Take batter out from fridge and cut into shapes.  
  • Promptly put into preheated oven and bake for 10 to 12 minutes.
  • Allow to rest on baking sheet for 5 minutes before transferring to a cooling rack.


Bake for 8 to 9 minutes. Print
Related Posts Plugin for WordPress, Blogger...