Gluten Free italian cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 38
Ingredients
2 cup Bob's Red Mill Gluten Free Baking Flour (1 to 1 ratio of reg flour) (by TRICIARICE) 1 tsp Xantham Gum (by INSPIREDBYCHJ) 16 tbsp Argo Cornstarch 3 tsp Baking Powder .50 tsp Salt .75 cup Granulated Sugar 8 tbsp Butter, unsalted 3 large Egg, fresh, whole, raw 2 tsp Lemon extract - McCormick - 3/16 (by ALILDUCKLING) .25 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving) .25 cup Domino Confectioner's Sugar (by SONIC12394) .25 serving Tropicana Orange Juice (8 oz)
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Make the cookie dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, anise extract and 2 tablespoons milk, mixing to combine after each addition. The dough should be very thick but smooth and soft. Add more milk by the half-teaspoon as necessary to reach the proper consistency.
Shape and bake the cookies. Using a #50 ice cream scoop (about 1 1/4 tablespoons in volume) or two small spoons, divide the dough into portions, placing them about 1 inch apart from one another on the prepared baking sheets. Using damp hands, roll each piece of dough into a ball. Place in the center of the preheated oven and bake until just beginning to brown on the underside (about 11 minutes). Do not overbake. If you begin to see any color developing on the top of the cookies, remove them from the oven right away. Allow to cool on the baking sheets for about 10 minutes.
While the cookies are cooling, make the glaze. In a small bowl, place the confectioners’ sugar, anise extract and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon very, very slowly. It should be opaque white in color, and should be easy to stir. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
Finish the cookies. Invert one cooled cookie into the glaze and twist gently to cover the top of the cookie evenly. Turn the cookie on its side and allow any excess glaze to drip off. Return to the baking sheet, glazed side up, and sprinkle immediately with nonpareils. The glaze will set quickly. Repeat with the remaining cookies, then allow them to set fully at room temperature.
*NOTE; I use lemon extract instead of Annisette.
This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
https://glutenfreeonashoestring.com/soft-gluten-free-anisette-cookies/
Serving Size: 38 small cookies
Number of Servings: 38
Recipe submitted by SparkPeople user MACKMARE.
Make the cookie dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, anise extract and 2 tablespoons milk, mixing to combine after each addition. The dough should be very thick but smooth and soft. Add more milk by the half-teaspoon as necessary to reach the proper consistency.
Shape and bake the cookies. Using a #50 ice cream scoop (about 1 1/4 tablespoons in volume) or two small spoons, divide the dough into portions, placing them about 1 inch apart from one another on the prepared baking sheets. Using damp hands, roll each piece of dough into a ball. Place in the center of the preheated oven and bake until just beginning to brown on the underside (about 11 minutes). Do not overbake. If you begin to see any color developing on the top of the cookies, remove them from the oven right away. Allow to cool on the baking sheets for about 10 minutes.
While the cookies are cooling, make the glaze. In a small bowl, place the confectioners’ sugar, anise extract and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon very, very slowly. It should be opaque white in color, and should be easy to stir. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
Finish the cookies. Invert one cooled cookie into the glaze and twist gently to cover the top of the cookie evenly. Turn the cookie on its side and allow any excess glaze to drip off. Return to the baking sheet, glazed side up, and sprinkle immediately with nonpareils. The glaze will set quickly. Repeat with the remaining cookies, then allow them to set fully at room temperature.
*NOTE; I use lemon extract instead of Annisette.
This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
https://glutenfreeonashoestring.com/soft-gluten-free-anisette-cookies/
Serving Size: 38 small cookies
Number of Servings: 38
Recipe submitted by SparkPeople user MACKMARE.
Nutritional Info Amount Per Serving
- Calories: 87.4
- Total Fat: 2.8 g
- Cholesterol: 21.4 mg
- Sodium: 78.0 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.2 g
- Protein: 1.0 g