Gluten free cut out cookie recipe

                       

Way before "Gluten free" were in vogue, almond and rice flour sweets and cookies were very popular around my house, but being sincere I have never made a cut-out cookie recipe using almond and rice flour, until now. 

When you use almond flour instead of regular flour, your cookies will have a very different consistency and will also have a very short shelf life. The almond's fat (good fat) content is very high and can therefore get rancid. So I decided to make a mix of almond and rice flour to make these cookies, and they turned out really, really good and the flavor is just lovely. 

You can watch the video here:

You need to be more careful when you cut out the cookies too. Try to use simple shapes and the colder your cookie dough is before cutting the cookies the better. 

Right after they come out of the oven you need to transfer them to a cooling rack, be very careful because they are more fragile than a “regular” cookie. Finally when they were cool, I put them in a sealed tight container.

For this cookie recipe you will need:

• 6 tbsp unsalted butter
• 1/2 powder sugar (sifted)
• 2 tbsp lemon zest
• 2 cups almond flour
• 1/2 rice flour
• 1/2 tsp sea salt or less
• 2 tsp pure vanilla extract

PROCEDURE:

1) Mix together the two flour in a small container.

2) Cream the butter at slow speed for one minute using a stand mixer, increase the speed to medium high and start adding the powder sugar and continue beating until the butter is light in color and fluffy, like for about 4 minutes. Scrape the sides of the bowl.

3) Add the lemon zest and beat for about one minute, then add the salt and vanilla, scrape the sides of the bowl and beat one more minute until all is combine.

4) Lower the speed  and start adding the flour mix and continue beating until the dough starts to come out of the sides of the bowl and a ball starts to form.

5) Roll out the dough on a parchment paper and refrigerate for 4-6 hours, overnight is better. 

6) Cut out your cookies and transfer them to a lined baking sheet. 

7) Bake at 350 ºF degrees for 8-10 minutes, transfer them to a cooling rack and when they are cold put them in a sealed tight container. 

Enjoy!!