Wheat-Free Butter Cookies
If you have approximately 1 hour and 5 minutes to spend in the kitchen, Wheat-Free Butter Cookies might be a tremendous gluten free and lacto ovo vegetarian recipe to try. One serving contains 76 calories, 1g of protein, and 5g of fat. For 10 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. 691 person were glad they tried this recipe. This recipe from Leites Culinaria requires baking soda, salt, rice flour, and oat flour. Several people really liked this hor d'oeuvre. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, you might also like recipes such as Double Chocolate Chip Cookies {Grain free, Sugar free, butter free}, Spritz Cookies {Whole Wheat + Egg Free}, and Wheat Free Chocolate Chip Cookies.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1/8 teaspoon baking soda
2 ounces cream cheese, cut into chunks (you can substitute Tofutti cream cheese or puréed soft or silken tofu)
2/3 cup (4.625 ounces) granulated sugar
1 1/4 cup plus 2 tablespoons (5 ounces) oat flour
1/3 cup plus 1 tablespoon (2 ounces) white rice flour, preferably superfine
1/4 teaspoon salt
12 tablespoons (6 ounces) unsalted butter, at room temperature, cut into chunks (you can substitute non hydrogenated, non dairy margarine such as Earth Balance)
1 teaspoon vanilla extract
Equipment:
hand mixer
whisk
bowl
baking paper
baking sheet
oven
knife
Cooking instruction summary:
1. In a medium bowl, combine the flours, salt, and baking soda with a whisk or fork. In a large bowl, using the back of a large spoon or an electric mixer, mix the sugar, cream cheese, butter, and vanilla just until smooth and creamy. Add the flour mixture and mix just until the dry ingredients are incorporated. Do not overmix.2. Divide the dough between 2 sheets of wax or parchment paper and form two 8-inch logs, each about 1 1/2 inches in diameter. Wrap each tightly in the paper and refrigerate until chilled through, at least 2 hours and preferably overnight.3. Preheat the oven to 325°F (163°C). Position the oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.4. Use a sharp knife to cut the cold dough into 1/4-inch-thick slices. Place the cookies at least 1 1/2 inches apart on the baking sheets. Bake for 12 to 15 minutes, until the cookies are golden brown at the edges and well browned on the bottom but still fairly pale on the tops. Rotate the baking sheets from top to bottom and from front to back halfway through the baking time to ensure even baking. Transfer the paper and cookies to wire racks to cool. Cool completely before stacking or storing. May be kept in an airtight container for at least 2 weeks.
Step by step:
1. In a medium bowl, combine the flours, salt, and baking soda with a whisk or fork. In a large bowl, using the back of a large spoon or an electric mixer, mix the sugar, cream cheese, butter, and vanilla just until smooth and creamy.
2. Add the flour mixture and mix just until the dry ingredients are incorporated. Do not overmix.
3. Divide the dough between 2 sheets of wax or parchment paper and form two 8-inch logs, each about 1 1/2 inches in diameter. Wrap each tightly in the paper and refrigerate until chilled through, at least 2 hours and preferably overnight.
4. Preheat the oven to 325°F (163°C). Position the oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
5. Use a sharp knife to cut the cold dough into 1/4-inch-thick slices.
6. Place the cookies at least 1 1/2 inches apart on the baking sheets.
7. Bake for 12 to 15 minutes, until the cookies are golden brown at the edges and well browned on the bottom but still fairly pale on the tops. Rotate the baking sheets from top to bottom and from front to back halfway through the baking time to ensure even baking.
8. Transfer the paper and cookies to wire racks to cool. Cool completely before stacking or storing. May be kept in an airtight container for at least 2 weeks.
Nutrition Information:
covered percent of daily need
