Auntie's Cutout Cookies
Auntie's Cutout Cookies
Original recipe by Edna Schwandt
Gluten-Free Adaption by Peggy Klapperich
When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
Peggy's Aunt Edna makes the best cutout cookies. Many years ago, Peggy learned how to make them. They continue to be holiday family favorites - except for me.
When I had to go gluten-free, this meant an end to these cookies. Since 2003, Peggy has been trying to replicate these beloved cookies. Many different custom blended and commercial flour mixes have been tried.
While the GF versions of this cookie have been good - they still weren't like Auntie's cookies - until now. These cookies are the closest version yet. They remain crispy on the outside, soft on the inside - even after freezing them.
Step aside Almond Flour Sugar Cookies, there's a new favorite cutout cookie in town.
4 cups Bob's Red Mill Paleo Baking Flour
1 1/2 cups butter
1 cup sugar
1 tsp cream of tartar
1 tsp baking soda
2 tsp vanilla
Sprinkle of Salt
Potato or Tapioca starch (not flour) for rolling.
1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk
*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.
In mixer bowl, cream butter, sugar & vanilla together.
Add eggs - beat until fluffy
Add dry ingredients - mix throughly - at least 2 to 3 minutes.
Chill dough over night (3 hour minimum)
Remove about 1/4 of the dough keeping the rest in the fridge.
Dust counter with starch. Coat dough until it's no longer sticky.
Roll dough to 3/8" thickness. It is best to keep these cookies on the thicker side. They are a bit fragile.
Cut out cookies and place on parchment paper lined cookie sheet. Set scrap aside in the fridge. Do not add rolled dough to fresh dough
Bake at 375 for 8 to 10 minutes - until edges start to brown. Note: cookies brown quickly. Don't let them get too brown.
Remove cookies from oven. Allow them to cool on the pan for 5 minutes. Place on waxed paper.
Repeat rolling & baking process until fresh dough is gone.
Combine dough scraps, re-roll, cut and bake.
Tip: Do not frost these cookies to far in advance. They will absorb some moisture from the frosting.
Yield: 6 dozen cookies