Glutenfreies Rezept für Herbstplätzchen

Zutaten

• 1 cup Creamy SunButter
• 1 cup unsalted butter (at room temperature)
• 1 cup sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon kosher or fine sea salt
• 4 cups all-purpose gluten free flour blend
• Chocolate cookie decorating icing

Zubereitung

1. 1

   In the bowl of a stand mixer, preferably fitted with a paddle attachment, combine the SunButter, butter, and both sugars. Mix on low until everything is incorporated.

2. 2

   Add the eggs, vanilla, and salt, and mix on low until just combined. Add the flour and mix until the batter starts to form on the paddle or beaters.

3. 3

   Divide dough into two equal portions. Roll each portion to a thickness of about ¼ inch between two pieces of parchment paper. Keep the dough between the parchment and stack on a baking sheet. Refrigerate the dough for 1 hour before cutting.

4. 4

   Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

5. 5

   Cut the dough with leaf (or any!) shaped cookie cutters and place on the prepared baking sheets.

6. 6

   Bake for 8-12 minutes or until set and golden. Let cool completely.

7. 7

   Decorate with chocolate cookie decorating icing, as desired.