Gluten Free Butter Cookies

• porții: 20 cookies
• timp activ: 25 minutes
• timp total: 1 hour 11 minutes

Ingrediente

210 grams Gluten Free Multi-Purpose Flour

100 grams Almond Flour, fine ground

3/4 teaspoon kosher salt

165 grams unsalted butter, at room temperature

100 grams powdered sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 teaspoon vanilla extract

1/8th teaspoon almond extract (optional)

30 grams heavy cream (or milk), may need more

granulated sugar as needed

Dark Chocolate wafers such as Ghirardelli Melting Wafer

Sprinkles, Chopped Nuts, Chopped Chocolate for garnish

Instrucțiuni

Fit a piping bag with a large pastry tip (preferably something like Ateco 828, Ateco 827 or even Wilton 1M) and set aside. Line two sheet pans with parchment paper.

In a small bowl sift or whisk together the gluten free flour, almond flour and kosher salt. Set aside.

In the bowl of the stand mixer fitted with the paddle attachment, combine the unsalted butter and powdered sugar. Cream the two ingredients together at a medium speed until light and fluffy, around 3-4 minutes.

Add the whole egg, egg yolk, vanilla extract and if using, the almond extract. Mix on high speed until combined. Scrape down the sides and up the bottom of the bowl and mix for another 10-15 seconds. The mixture may look curdled.

Add the flour mixture and the heavy cream (or milk) to the wet ingredients. Mix on low speed until combined. Make sure all the dry ingredients are incorporated. The butter cookie dough will be thick but should be smooth and look pipeable. If the dough appears very thick, add 1-2 additional teaspoons of liquid. Please be aware the more liquid one adds the more the shortbread cookies will spread while being baked.

Transfer the gluten free butter cookie dough to the prepared pastry bag and get ready to pipe some beautiful butter cookies. If you like you can also work with just half of the dough at a time. I recommend this especially if you have never worked with a piping bag before.

Pipe the butter cookies into circles onto the parchment paper. Apply even pressure to the piping bag while turning it in a circular motion to create a rosette shape. See Notes on how to troubleshoot stiff dough!

Start from the center and work your way outward. The cookies should be about 1 ½ to 2" in diameter. Leave 2" space in between.

Once all the cookies have been piped, place the sheet pans in your fridge and allow the cookies to chill for at least 30 minutes. Lighty wrap them with plastic wrap or use a sheet tray cover. Chilling will ensure they won't spread in the oven and hold their shape. At this point you may refrigerate the cookie dough for 2 days.

When ready to bake the butter cookies, preheat the oven to 365F. Make sure the oven wire rack is arranged in the middle.

If you like, sprinkle the butter cookies with some granulated sugar before baking.

Bake the cookies, one sheet tray at a time, in the fully preheated oven for 14-16 minutes. The cookies should be light golden brown. Baking time as always depends on how big or how small you made your butter cookies and your oven. So keep an eye on them (smaller cookies should be ready after around 12 minutes). If you would like for your butter cookies to be on the crisper side, bake them for an additional 2-3 minutes (16+ minutes).

Remove the cookies from the oven and allow for them to cool on the sheet pan for a few minutes before carefully transferring them to a cooling rack. Allow them to cool completely if you plan on dipping them in some melted chocolate.

Once the butter cookies are cool, melt the chocolate wafers according to package instructions. I melt mine carefully in a heatproof bowl in the microwave in 30 second intervals and use a rubber spatula to stir it until smooth.

Dip half of each cookie in the melted chocolate and wipe off the excess chocolate at the edge of the bowl. Place the chocolate-dipped butter cookies on a parchment-lined cookie sheet tray and sprinkle with your decoration of choice.

Nutriție

• Dimensiune porție: 1
• Calorii: 187