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Chanukah Cookies

Chanuka Cookies

INGREDIENTS

¾ cup potato starch

¾ cup brown rice flour

½ cup sweet rice flour

½ cup tapioca flour

1 tbsp xanthan gum

½ tsp kosher salt

1 cup trans-fat-free margarine, room temperature (2 sticks)

½ cup raw organic cane sugar, xylitol or granulated sugar

1 large egg

¼ tsp vanilla extract

This cookie dough is simple and delicious. It took some time to perfect the texture, I admit. But this has been my go to cookie dough for some time now. In all modesty, these cookies have received rave reviews.

DIRECTIONS

  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
  2. In a bowl, stir together the potato starch, brown rice and sweet rice and tapicoa flours, xanthan gum and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar together for 2 minutes or until somewhat combined. Add the egg and vanilla; mix for 1 minute.
  4. Add the dry ingredients, mixing until well blended. If the dough is sticky, flour the baking surface and rolling pin with some sweet rice flour.
  5. Divide the dough in half. Roll the dough, one piece at a time, between two pieces of parchment paper until ¼-inch thick.
  6. Using Chanukah cookie cutters (or working freehand), cut out desired shapes. Transfer to prepared baking sheets.
  7. Bake in the center of the preheated oven for 17 to 18 minutes or until lightly golden. Remove the pans to racks to cool completely.
  8. Decorate as desired.

Yield 65 dreidel cookies, 38 menorah shaped cookies.