Page 25 - DEC 2018 proof The Castle Pines Connection

Culinary Corner 25
Gluten-free sugar cookies
Article and photo by Catalin Varela
The holidays are in full swing which means cookies, cakes, and pies are on every corner. Unfortunately, for those of us with celiac disease or gluten sensitivities, this often means missing out on the sweet-tooth fun. Think again. I am going to share with you my favorite gluten (and grain) free sugar cookie recipe from Danielle Walker’s “Against All Grain.”
INGREDIENTS:
• 21⁄2 cups blanched almond our
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon sea salt
• 1⁄4 cup honey
• 1 egg
• 2 teaspoons unsalted bu er or coconut oil
• 1⁄2 teaspoons vanilla extract
• 1 teaspoon coconut our – for dus ng
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a mixer, or if you're willing to
get messy, you can mix everything by hand
3. Once mixed, allow the dough to chill in the fridge for 20
minutes
4. Roll the dough between two sheets of parchment paper
(as a college student who obviously doesn't have a rolling
pin, I can tell you that using your hands here is ne too).
5. Remove the top sheet and sprinkle the top of the dough
with 1 teaspoon coconut our.
6. Dip a cookie cu er in a li le coconut our then cut your
shapes. I le mine as circles but you can make them into
any shape.
7. Bake on a parchment paper-lined tray for 8-10 minutes.
Cool completely on a wire rack.
8. Enjoy!
Even though my hands and kitchen ended up very messy, these were really fun to make, and even more fun to
eat. Share photos of your gluten-free baking with us on Facebook and Instagram with the handle @CastlePinesConnection.