Gluten-Free Danish Butter Cookies by Elise New
Rated 5.0 stars by 1 users
Servings
21
Prep Time
5 minutes
Cook Time
15 minutes
Make these delicious Gluten-Free Butter Cookies by Elise New using our quinoa flour & tapioca starch!
Ingredients
-
2/3 cup of Judee’s Quinoa Flour
-
⅓ cup of Judee’s Tapioca Starch
¾ teaspoon Xanthan Gum
½ cup butter
¼ cup sugar
1 egg yolk
Pinch of salt
Directions
Preheat oven to 350º
Beat butter and sugar together until light and fluffy (about 2 minutes)
Add salt and egg yolk and continue beating until well incorporated
Add flour, and beat until just mixed
Using pastry bag and large open star decorating tip (such as Wilton 1M), pipe wreathlets onto parchment-lined cookie sheet. Alternatively, shape into pecan-sized balls, and flatten into discs. These will not spread, but try to leave about an inch between each for air flow
If desired, sprinkle with coarse sugar
Bake in center of oven for about 15 minutes, until the edges are just turning golden. They may seem soft, but they’ll crisp up as they cool
Leave on cookie sheet to cool
Sprinkle with powdered sugar before serving if desired
Enjoy!
Recipe Note
You don’t have to pipe them. Don’t let not having a tip, or the right tip stop you from making these. You can make small patties (think about the square and round shapes in those cookie tins at the grocery store during the holidays!). I’d say just try to keep them about ¼ inch thick.
