Lunchbreak: Gluten free sugar cookies, prepared by Amy Brophy of Defloured Bakery and details on holiday events in Andersonville

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Amy Brophy

defloured
1477 W. Balmoral
Chicago
(773) 234-5733
deflouredbakery.com/

For more information about the events in Andersonville:

www.andersonville.org

Sugar Cookies

Ingredients:
2 1/2 sticks of unsalted butter, softened
2 cups sugar
2 eggs
2 large egg yolks
2 Tablespoons pure vanilla extract
4 cups of gluten free flour blend
2 leveled teaspoon xanthan
1 teaspoon baking powder

Directions:
In medium bowl whisk together flour blend, xanthan, baking powder. In mixer bowl put butter and sugar beat with paddle until light and fluffy. Add eggs to the butter mixture one at a time followed by the egg yolks and vanilla.  Scrape down your bowl after each addition. Add the dry ingredients to the mixing bowl and mix on low until combined.  Scrape down the bowl and mix again to make sure everything is incorporated.  Remove the dough from the bowl and form into two disks. Wrap in plastic wrap and chill for 1-2 hours before rolling out. Sprinkle table lightly with flour and roll out dough to 1/4 inch thickness.  Cut out desired shapes and arrange on parchment lined baking sheets.  Leave about 1 inch space between each cookie. Bake in 350 degree oven for 8-10 minutes.  Cool completely before decorating

Buttercream Frosting

Ingredients:
16 oz confectioners sugar
1 cup softened butter
2 Tablespoon milk
2 teaspoons vanilla extract (can substitute lemon, almond or peppermint extract.  Almond and peppermint extract should be half the amount of vanilla)
Any food coloring you wish or leave white

Directions:
In mixer bowl beat confectioners sugar and softened butter until light and fluffy.  If powdered sugar is lumpy, sift before starting. Add milk and vanilla.  May need to add more milk to get frosting to your desired texture. Divide and add food colorings.