If I could hand you anything I have posted on this site, it would be this cookie. It's my new favorite post. Please, trust me on this one. Get yourself these ingredients and try them out this week. You and your family will thank me.
Adapted from a Martha Stewart recipe.
Gluten-Free Cream Cheese Sugar Cookies
1 cup butter (2 sticks), softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg
pinch of salt
2 teaspoons gf vanilla
1/2 teaspoon almond extract
3 cups rice flour
1. Cream butter and cream cheese together until fluffy; add sugar and cream well.
2. Add egg, salt, vanilla, and almond extract; mix well.
3. Add flour and mix until incorporated.
4. Chill dough for several hours or overnight.
5. Roll batter into a ball with hand (think silver dollar size) and press flat with fingers. Place on ungreased cookie sheet. Bake 375 degrees just until edges begin to brown (this is 12 minutes in my oven).
Here is the frosting recipe I use from a Betty Crocker Cook Book:
3 cups powdered sugar
1/3 cup butter
1 + 1/2 teaspoon vanilla
1-2 tablespoons milk
Mix sugar and butter. Stir in vanilla and milk; beat until smooth.
Adapted from a Martha Stewart recipe.
Gluten-Free Cream Cheese Sugar Cookies
1 cup butter (2 sticks), softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg
pinch of salt
2 teaspoons gf vanilla
1/2 teaspoon almond extract
3 cups rice flour
1. Cream butter and cream cheese together until fluffy; add sugar and cream well.
2. Add egg, salt, vanilla, and almond extract; mix well.
3. Add flour and mix until incorporated.
4. Chill dough for several hours or overnight.
5. Roll batter into a ball with hand (think silver dollar size) and press flat with fingers. Place on ungreased cookie sheet. Bake 375 degrees just until edges begin to brown (this is 12 minutes in my oven).
Here is the frosting recipe I use from a Betty Crocker Cook Book:
3 cups powdered sugar
1/3 cup butter
1 + 1/2 teaspoon vanilla
1-2 tablespoons milk
Mix sugar and butter. Stir in vanilla and milk; beat until smooth.
