Valentine Sugar Cookies
My daughter's excitement for Valentine's day was more in anticipation of the sugar cookies we were planning to make. And of course they had to be heart shaped. Adding to the hearts mania, she also quilled beautiful hearts for all her classmates at school.
Though its a nice tradition to express love for the people in your life, the marketing of this occasion goes beyond reasonable limits at times. This year Valentine's day was stretched to a week with a chocolate day, promise day, teddy day, rose day and what not added before the final valentine's day. Retail marketing at its best!
I found this amazing recipe on Sarah Bakes. I also used her homemade Gluten free flour recipe.
Verdict: Cookies were awesome! With just the right sweetness and an undertone of coconut flavor, even the adults couldn't resist from having a few too many. My daughter proudly claimed that cookies turned out so good as she had poured her love into it when she did most of the work.
Makes: 30 cookies
Gluten free flour blend:
2 cups brown rice flour
1 cups white rice flour
1 cups potato starch
1 cup tapioca flour or starch
2 1/2 teaspoons xanthan gum
Mix well and use some for cookies. Store rest for other uses.
2 1/3 cups gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups powdered sugar (store bought packet usually have cornstarch added into it. I make my own by grinding granulated sugar in a spice grinder till fine)
1/3 cup coconut oil, soft
1/3 cup milk
1 tbsp. coconut cream
1 teaspoons vanilla extract
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder and salt. Set aside. In another bowl, mix together powdered sugar, coconut oil, coconut cream, milk and vanilla. Add flour mixture and using your hands try to roll into a dough ball. If the dough is still crumbly, you can add an 1-2 tablespoon of milk if needed. I made 2 dough balls for ease of rolling. Wrap in plastic wrap and keep in refrigerator for 10-15 minutes.
On counter, lay out large piece of plastic wrap. Place 1 dough ball in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick. The dough will crack at the edges but try to gather together and roll till smooth. Cut dough into hearts or desired shapes. Cookies of 1/4th thickness would have a soft crunch. But the ones rolled thinner will give you crunchier cookies. Place cookies on prepared baking sheets. Bake for 7-8 minutes. Repeat same procedure with 2 dough ball.
Cookies will be white only. Remove cookies from oven and cool completely. Store in air-tight container though they are likely to finish the same day.