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Holiday Butter Cookie Recipes

Page 1: Gluten-Free Gingerbread Cookies

CAPSULE REPORT: Make someone’s day this holiday season with a gift from your heart—homemade cookies made with delicious fresh butter. Homemade cookies are inexpensive yet still say you care. The difference between butter and margarine is 180 degrees. If we don’t taste butter when we bite into a cookie, we toss it—it’s not worth the calories unless we get a hit of butter flavor. The Wisconsin Milk Marketing Board  has provided us with its annual collection of holiday recipes—all classic treats with a modern twist. Don’t forget to read our cookie-baking and baking with butter tips, and find more recipes in the prior year’s Christmas cookie article. This is Page 1 of a 9-page article. Click the black links below to view the other recipes.

Gluten-free Allspice Gingerbread Cookies

Thin, crispy and full of holiday spice, these buttery bites are a fantastic way to celebrate the season, whether you have dietary restrictions or not. Gifting tip: Stack flat, frosting-free cookies like these by the dozen and wrap them in cellophane. Then, roll a piece of cardboard or construction paper around the outside of the cookies and fasten it closed with tape, ribbon or other accoutrements. Recipe yields 3 dozen cookies.

Ingredients

• 2-1/3 cups all-purpose gluten-free flour mix*
• 1 cup almond meal or almond flour
• 1/2 teaspoon xanthan gum powder** (optional)
• 1 teaspoon baking soda
• 1-1/2 teaspoons ground allspice
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter, softened
• 1/2 cup light brown sugar, packed

• 2/3 cup natural, unsulfured molasses
• 1 large egg
• Colored sugar, for decoration

* Gluten-free flour mix and almond meal or almond flour can be found in the gluten-free or natural food section of most stores.
** Xanthan gum powder will improve texture of cookies but is not required to make this recipe. It can be found in health food stores, gourmet markets and online.

Preparation

1. In medium bowl, combine flour mix, almond meal, xanthan, baking soda, allspice, cinnamon, ginger, cloves, pepper and salt; set aside.
2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add molasses and egg; blend well. Add dry ingredients in three batches, blending just until fully incorporated.
3. Dough will be stiff. Divide dough into two balls, flatten into discs, wrap in plastic wrap and refrigerate at least 3 hours or up to 3 days.
4. Preheat oven to 350°F. Remove one dough disc from refrigerator and roll out between two pieces of parchment paper or on lightly gluten-free floured work surface to 1/8-inch thick.
5. Cut into desired shapes and place on parchment-lined baking sheets. Sprinkle cutouts with colored sugar, if desired.
6. Bake 9 to 13 minutes, until edges of cookies are crisp. Cool cookies on sheet 2 to 3 minutes. Remove cookies to wire rack to cool completely. Store in airtight container for up to 1 week.

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Recipes courtesy WMMB. All other material