Snow White Cookies (GF)
"This recipe comes from Veena Azmanov. Just like sugar cookies, these rice flour sugar cookies are crisp and crumbly. The recipe has no eggs, so the color of these cookies is white. They hold their shape well and can be used to make beautifully frosted cookies. The one hour chilling time is not reflected in the bake time."
Ingredients
Nutritional
- Serving Size: 1 (42 g)
- Calories 131.3
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 52.8 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 2.5 g
- Sugars - 7.6 g
- Protein - 3.7 g
- Calcium - 10 mg
- Iron - 1.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mixing bowl cream butter and sugar until smooth.
Step 2
Add vanilla, cornstarch, and salt and combine well.
Step 3
Add the rice flour in two batches and combine well.
Step 4
If the dough feels too dry, add one or two tablespoons water (up to 4 tbsp if necessary)
Step 5
Divide the dough into two discs.
Step 6
Wrap in plastic and let chill in the fridge until firm enough to roll, about an hour.
Step 7
Preheat the oven at 170 C/ 340 F (I always bake cookies at 325F)
Step 8
Roll the dough on a lightly dusted surface (use rice flour).
Step 9
Cut out cookies using a cookie cutter.
Step 10
Transfer them to a parchment-lined baking tray.
Step 11
Alternatively, you can roll the dough into balls, flatten on your palm and place on a baking tray.
Step 12
Bake for 10 to 12 minutes until the edges just start to get a slight color.
Step 13
These cookies are white even after baking so it’s very easy to overbake them.
Step 14
When done, remove onto a cooling rack and cool completely.
Step 15
Then, transfer to an airtight cookie jar.
Step 16
These cookies will keep for up to 2 weeks.
Tips
No special items needed.