A great sugar cookie recipe and the best caramel corn

We had a few friends and family over last night for a small open house. I’ve been craving some good gluten free cut out sugar cookies, and after scouring the ‘Net, I found a great recipe. Now, I fully admit this recipe is not mine. I wish I could remember the blog it came from, but I can’t. But I think that blogger as she’s made me very happy! The only addition I added was a few drops of lemon oil (some grated lemon peel would work too). They were so delicious, and didn’t dry out like normal gluten free cookies. I baked these last week, they froze great, and even a day after being defrosted, they’re not the typical “stale” gluten free cookies! This recipe is a keeper. I could tell as I was handling the dough that it would work. The recipe came from this blog – check it out!

The other recipe is a family recipe – Aunt Bernice’s Caramel Corn. It’s easy to make, and I’ve not met anyone who doesn’t love it. It was shared with me by family when I moved to Denver about 10 years ago. Aunt Bernice isn’t even really related to me (she’s my cousin’s wife’s aunt – follow that?!). She moved to California a few years back, and we all have fond memories of her living here in Denver and miss her.

Hope these two recipes can help with your holiday baking! And go easy on the comments on my cookie decorating – I’ve never iced cookies like these before!

The best gluten free roll out sugar cookies

Cut Out Sugar Cookies

Gluten Free Cut Out Cookies

1 1/2 cups powdered sugar
1 cup butter
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1 1/4 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch (not potato flour -there is a difference!!!)
1/4 cup sweet rice flour
1 tsp xanthan gum
Few drops of lemon oil or maybe 1/4 teaspoon of lemon peel

Cream the butter and sugar.

Add the egg and vanilla and mix well.

Whisk together the dry ingredients (flours, baking soda, cream of tartar and xanthan gum). Add to the butter mixture and mix well.

Gather the dough into a ball and refrigerate covered for at least 2 hours.

When you are ready to roll out the dough, sprinkle sweet rice flour on your surface and rolling pin. Take small portions of the dough out of the container and roll it out to about 1/4 inch thick. Cut out with your favorite shapes.

Bake at 375 degrees for 5-7 minutes depending on how thick you roll the dough. The cookies are done when they just start browning at the edges. Let cool completely then frost.

Sugar Cookie icing
· 1 cup powdered sugar
· 2 teaspoons milk
· 2 teaspoons light corn syrup
· 1/4 teaspoon vanilla extract
· food coloring
Directions
1. Beat together powdered sugar and the milk until smooth.
2. Beat in corn syrup and vanilla until icing is smooth and glossy. (If it’s too thick, add more corn syrup.)
3. Divide icing into separate bowls and stir in food coloring as desired.
You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Let air dry

Aunt Bernice's Caramel Corn

Aunt Bernice’s Caramel Corn

2 sticks butter – use real butter, not margarine!
2 cups firmly packed brown sugar
1/2 cup corn syrup1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda

Melt butters and stir in sugars, salt and syrup. Stir constantly and bring to a boil. Boil 5 more minutes and don’t stir. Remove from heat. Add soda and vanilla. Immediately pour over 5 quarts of popped corn in a brown paper bag, stirring up from the bottom.

Option 1
Spread onto cookie sheet and bake at 250 degrees for one hour. Stir after each 15 minutes

Option 2 (This is what we normally do – the final product is a bit chewier, so watch those loose teeth!)

Put popcorn in microwave and cook on high for 1 1/2 minutes. Sit and cook again for another 1 to 1 1/2 minutes.

Cool on cookie sheet or just tear the bag open.

GFS