By: Elna Botes van Schalkwyk
Ingredients:
- 300 g/10 ounces unsalted butter (or Nut Butter or Earth Balance for CF) at room temperature
- 1 cup sugar (I replace the sugar with ⅓ cup Xylitol)
- Pinch of Himalayan salt
- 4 large egg yolks at room temperature
- 1 t grated lemon zest or lemon juice
- 1 t vanilla (I use organic Bourbon vanilla powder)
- 3 cups Gluten Free Bread or Pizza Flour Mix
Preparation:
- In your electric mixer, beat butter, sugar/xylitol and Himalayan salt until creamy.
- Beat in egg yolks, lemon and vanilla.
- On slow speed, beat in the flour one cup at a time until just combined.
- Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, at least 30 minutes.
- When ready to bake, preheat oven to 180ºC/350ºF.
- Flour the work surface and your rolling pin with rice flour and roll out one disk at a time to ⅛ inch thickness. The dough will break up a little bit on the first roll, but then becomes very easy to work with. On the other end, the dough will be hard to work with after it warms up too much, so keep extras in the refrigerator until you are ready to use.
- Cut into desired shapes with cookie cutters.
- With a metal spatula, transfer to a cookie sheet lined with parchment paper.
- Depending on the size, makes around 40 cookies.
- Bake 10 – 12 minutes, until lightly golden. Cool on parchment.
Optional for Christmas: Ice with powdered Xylitol Frost.
