Spring Holiday Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
To color the sugar icing in different hues use: turmeric for yellow, chlorophyll for green and beet juice or grape juice for pink or lavender. Gradually add very small amounts of these ingredients until desired color. Sparkly sugar on top of icing is optional. If you want lighter-colored cookies use white sugar rather than coconut sugar.
Ingredients
For the cookies
  • ¾ cup of white sorghum flour
  • ¾ cup brown rice flour
  • ½ cup white rice flour
  • ¾ cup tapioca starch
  • 1½ teaspoons xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1¾ sticks (14 tablespoons) of non-dairy butter spread like Earth Balance
  • ¾ cups coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon flaxseed meal mixed with 2 tablespoons of water
For the sugar icing
  • 2 cups confectioner's sugar
  • 2 tablespoons soy, almond or rice milk plus extra for consistency
  • 1 teaspoon pure vanilla extract
Instructions
For the cookies
  1. Set oven rack to middle position and preheat oven to 350F
  2. Line two baking sheets with parchment paper
  3. In a large mixing bowl whisk together sorghum, brown rice and white flours
  4. Whisk in tapioca starch, xanthan gum, baking powder and salt
  5. In a separate bowl and with an electric mixer, mix together butter, sugar, vanilla and flaxseed meal on low-speed for 2 minutes
  6. Add sugar and butter mixture to dry ingredients and mix together until dough forms
  7. Dust countertop or rolling mat with flour
  8. Roll out dough to about an ⅛ of an inch in thickness
  9. Cut shapes with cookie cutters and place on baking sheet
  10. Bake for 12-14 minutes or until cookies are a light golden brown
  11. Place cookies on drying rack until completely cool
  12. Makes 24 to 27 cookies
For the sugar icing
  1. In a medium mixing bowl combine sugar, vanilla and milk
  2. Divide mixture into three different bowls and add desired colorings to each
  3. Add more milk if needed until you have a spreadable paste
  4. With a knife or icing utensil spread a thin layer of icing on cookies alternating colors
  5. Place cookies on drying rack and sprinkle with colored sugar (optional)
  6. Let icing harden and serve
Cookie recipe and icing adapted from Living Without Dec/Jan 2012/2013 Issue from Beth Hillson (glutenfreemakeovers.com). Base for sugar icing recipe is close to verbatim, except I have changed name to icing in lieu of glaze and added colors.
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/03/19/spring-holiday-cookies/