Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Ingredients COOKIES 2¾ cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 1 tsp Bob’s Red Mill® Baking Powder ¼ tsp Salt 1 cup Butter, soft 1¼ cup Bob’s Red Mill® Cane Sugar 1 Egg 1 tsp Vanilla Extract DECORATION 1–2 cups Bob’s Red Mill® Sparkling Sugar Food Coloring 1 cup Powdered Sugar 1–2 Tbsp Milk Instructions COOKIES In a small bowl, combine flour, baking powder and salt. Set aside. In a large bowl, mix butter and cane sugar. Add egg and vanilla and mix until thoroughly combined. Add flour mixture and mix until fully incorporated. Shape dough into a ball, wrap in plastic wrap and chill for at least 1 hour. Preheat oven to 325°F. Line baking sheets with parchment paper. Remove dough from refrigerator and discard plastic wrap. Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters. (If dough is too soft after rolling, chill for 20 minutes before cutting out cookies.) Place cookies on baking sheets, about 1 inch apart. Bake until edges are lightly golden, 15–18 minutes, rotating sheets halfway through baking. Let cool completely before decorating. DECORATING Divide sparkling sugar into ¼ cup portions. Add 1–2 drops of food coloring per portion and mix thoroughly to distribute color. Set aside. In a small bowl, combine powdered sugar and milk. Whisk until smooth, adjusting consistency as needed with extra milk. If desired, divide icing into separate bowls and color with food coloring. Top cookies with icing and decorate with sparkling sugar. Makes 2 dozen cookies. KIDS WILL LOVE HELPING YOU DECORATE (AND EAT!) THESE PRETTY SUGAR COOKIES. SPARKLING SUGAR COOKIES