Holiday Baking

Family tradition during the holidays is Baking, Baking, and more Baking! Mom made a batch of snails, Aunt Pat made Pogens, and I made Boetterletters in honor of Jacinda and Matt :)


















Gluten-free Dairy-free sugar cookies are also becoming a holiday mainstay for us. Eli helped me frost and decorate these...

Here is our recipe:

1 cup white sugar, 1 cup Crisco, 1 egg

1 cup white rice flour, 3/4 cup corn starch or potato starch, 3/4 cup tapioca flour, 1 cup sugar

2 1/2 tsp xanthan gum, 1 tsp salt 

2 tsp vanilla

Blend the sugar, Crisco and egg together till completely smooth. Sift together the dry ingredients and stir them in slowly, as the powdery flours will want to *poof* in the mixer. Add the vanilla and mix till smooth. It really doesn't hurt the dough to over mix a little.

Turn the oven on to 350F. Use a little extra white rice flour to roll out the dough. Roll it fairly thick - 1/3 inch is good. Cut with shapes or in diamonds and bake on ungreased sheets for 13-15 minutes. As soon as the cookies start to brown at the edges, take them out. Let them cool slightly, then remove from the sheets.

These cookies are very crumbly, so don't store them in a bag unless you want crumbs!