Cooking and Serving: 26 minutes | 36 cookies
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | ½ cup (72 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 11 minutes | Total Time: 26 minutes | Servings: 36 cookies
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
½ cup (72 g) cornstarch
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup (150 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
2 teaspoons pure anise extract, See Recipe Notes
2 tablespoons milk, at room temperature (plus more as needed)
1 ½ cups (173 g) confectioners’ sugar
1 teaspoon pure anise extract, See Recipe Notes
1 tablespoon milk, (plus more * Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are
Instructions
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 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.
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 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.
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.
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.
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.
Notes
* 2 tablespoons milk, at room temperature (plus more as needed)
* 1 ½ cups (173 g) confectioners’ sugar
* 1 tablespoon milk, (plus more * Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are
gluten free in the U.S.)
* 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 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
* 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 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.
* 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
* 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
About the anise extract.
In place of anise extract, you can use an equal amount of anisette liqueur.
Hiram Walker brand is gluten free.
You can also, of course, replace the anise extract with any other sort of flavor
extract, like lemon extract, for a completely different flavor.
Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 8mg | Fiber:
0.4g | Sugar: 4g | Vitamin A: 100IU | Calcium: 24mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an