Gluten-Free Makeovers (70 page)

Whip the eggs with a whisk until foamy. Add to the chocolate mixture and mix well. Pour into the dry ingredients and mix with a spoon until completely blended and no dry mix is visible. The dough will be thick.

Pour the remaining cup confectioners’ sugar into a bowl. Roll the cookie dough into 1-inch balls and dredge in the sugar. Set 1 inch apart on the cookie sheets.

Bake for 10 minutes, or until tops are almost firm when tapped. Let stand on the cookie sheets for 2 minutes, then transfer to a wire rack to cool completely and store in an airtight container for up to three days. The cookies may be frozen.

Reindeer-shaped cookies decorated in royal icing jumped out at me from a magazine and right into my gluten-free imagination. The result was these cut-out cookies that I’ve made into everything from witches to Christmas trees and dreidels. A soft bite and rich chocolate flavor make these perfect for all holidays, or any day!

Combine the flour blend, rice flour, cocoa powder, xanthan gum, salt, baking powder, and baking soda in a large bowl and whisk to blend.

Place the chocolate in a microwave-safe bowl and heat in the microwave on medium for 1 minute. Stir and repeat until melted. Do not overheat.

In another large bowl, beat the butter at medium speed until light and fluffy, 1 to 2 minutes. Add the sugar and beat another 2 minutes, or until pale. Add the egg and beat until blended. On low speed, add the vanilla and melted chocolate. Add the flour mixture and beat to blend. Form the dough into a ball. The dough may be refrigerated overnight at this point. Return to room temperature before rolling out.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Divide the dough into three pieces. Roll out each piece between two pieces of plastic wrap to an even ¼-inch thickness. Remove the top sheet of the plastic and cut out cookie shapes using your favorite cookie cutters. Gather the remnants of the dough and form another ball, then roll to ¼-inch thickness and cut out more cookies. Repeat until all the dough is used. Use a spatula to transfer the cookies to the baking sheets and place 2 inches apart.

If the dough becomes too warm to handle, lift the cookies with the plastic wrap onto a cookie sheet and chill for a few minutes until the cookies are easy to remove.

Bake for 9 to 11 minutes, or until the edges are slightly dark. Do not overbake or the cookies will become crispy once they cool.

Decorate with confectioners’ or royal icing on page 258.

These cookies can be stored at room temperature for five days or in the freezer for up to four weeks.