Merry Christmas!!! It's almost here! I think this will be my last Christmas cookie post. I wanted to get creative and show all of the many things you can do with these cookies, but I have had bronchitis for a week and a half now and it has definitely had a negative affect on my energy level. So, for now, I am posting the pictures of the ones I got done and I will simply mention some other ideas. I have pictured here some Christmas trees with green sugar sprinkles and some wreaths with a simple powdered sugar/water/ food color icing. Peppermint extract in place of the vanilla with crushed candy canes on top would also be very festive. Another of my favorites (if you can have almonds) is to use almond extract instead of vanilla, and to make a flower shape with petals laid on top made of almond slices. I have never tried these with lemon juice and zest, but I think that would be really yummy too. If I ever get around to trying it I will let you know. I also have an oat flour version of this cookie that I plan to post someday. OK, I'm going to go rest now...Happy Happy Holidays!!!
2 c Rice flour
½ t Xanthan gum
½ c Granulated sugar
1 t Baking soda
¼ t Unbuffered vitamin C crystals (can be substituted with 1 t cream of tartar)
½ c Spectrum palm shortening
½ c Water
1 t Vanilla (or any desired flavor) extract
Preheat oven to 375 degrees. Melt shortening and allow to cool until slightly warm.
Whisk together flour, xanthan gum, sugar, baking soda, and vitamin C crystals. In another bowl mix shortening, water, and flavoring. Stir the wet ingredients into the dry ingredients. (If dough is too wet add more flour, 1 T at a time up to 4 T)
Put the dough into your cookie press and press onto ungreased cookie sheet. If you are going to be sprinkling with colored sugar crystals then do so now. Bake until bottoms of cookies start to turn golden. For most shapes this will be about 10 to 12 minutes. Remove cookies to cooling rack immediately. Once cooled you can dip them in icing or decorate any way you desire.