Welcome to Sweet Cherries!

Welcome to my blog dedicated to my sewing hobby, Sweet Cherries, and now some added recipes and goodies based on our family life & interests. This blog is an easy way for me to share... I love to sew for family, friends and home - it is my creative therapy. :) As I started sewing products, friends suggested I start selling my Hand Sewn Goodies. And so here is Sweet Cherries...

I sew Market/Tote Bags, Oil Cloth Bags, Cosmetic Bags, Kitchen Towels & Aprons, Home Decor… and special projects by request. There are also many great gift ideas on my blog!

NEW! My Etsy Shop: www.etsy.com/shop/SweetCherriesGoodies. You can purchase any items posted on Etsy directly through my shop. Go to www.Etsy.com/shop/SweetCherriesGoodies to make a purchase through Etsy.

Otherwise, TO PLACE AN ORDER FOR A SWEET CHERRIES PRODUCT: Please send me an e-mail to carriegraham5@sbcglobal.net or message on Facebook. I sell almost everything that I post - and I am happy to custom make any item that you see in a different fabric or color combination.

Welcome to Sweet Cherries!


Monday, January 21, 2013

Gluten Free Sugar Cookie Cutouts

We're just starting our Gluten Free new normal life and, of course, one of my major concerns is still having treats (GOOD treats) that all 6 of us can eat and enjoy!  So far, I'm finding it best to just modify my good regular recipes... and this is one that was a success!  These truly don't taste any different than the gluten-full version.  Hope you like...

Gluten Free Sugar Cookie Cutouts

2/3 cup butter, softened
3/4 granulated sugar
1 tsp. gluten free baking powder
1/4 tsp. salt
1 egg
1 Tbsp. milk
1/2 tsp. gluten free vanilla extract
1/2 tsp. gluten free almond extract (can substitute vanilla instead of almond, if needed)
1/2 tsp. xanthum gum
2 cups all-purpose Gluten Free flour (I used Glutino - Gluten Free Pantry All-Purpose Flour)
Potato Starch, for use in rolling dough

In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.  Add granulated sugar, baking powder and salt.  Beat until combined.  Beat in egg, milk and vanilla/almond until combined.  In separate bowl, mix the xanthum gum with the flour.  Add flour mixture into batter - mixing as much as you can with the mixer.  Once dough is mixed (will be sticky), form into a disk on wax paper, wrap and chill for at least an hour (can be overnight).  This will make it easier to handle. 

On a lightly "floured" surface - using potato starch - roll half the dough at a time until 1/8 to 1/4 inch thick.  Cut into desired shapes.  

Bake at 375 degrees on parchment paper covered cookie sheets for 8 to 11 minutes, until cookies are lightly browned.  (The gluten free cookies take a little longer to cook than when I use regular flour.)  Transfer to wire rack and cool.  **You can freeze these cookies and frost later.  

Powdered Sugar Icing (I usually half the recipe below)

1/3 cup butter, softened
3 cups confectioners sugar
1 tsp. vanilla
1 - 2 Tbsp. milk (until desired consistency)
gluten free food coloring, if desired

Mix all ingredients with a mixer.  I generally keep adding milk until it's close to a glaze consistency.  

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