Always Sugar Cookie
A twist on a standard sugar cookie, these dipped delights make a welcome gift - or just a little self indulgence!
30 m 48Ingredients
- 2 cups all purpose gluten free flour (I used Cup4Cup, if also using, omit xanthan gum)
- 1 tsp xanthan gum (only use if not already included in your flour blend)
- 3/4 teaspoon baking powder
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 3 tbsp confectioners sugar
- 2 tsp Adagio's Always Nuts dry tea
- 8 tbsp butter (room temperature)
- 1 egg (room temperature)
- 1 tsp almond extract
- 5 oz melting chocolate wafers (approximate)
Directions
1) Pre-heat oven to 350F. Line baking sheets with parchment paper.
2) In large bowl, whisk together flour, xanthan gum (if using), baking powder, salt, granulated sugar, confectioner's sugar, and tea.
3) Add the butter and mix to moisten dry ingredients until it resembles sand.
4) Add egg and almond and mix to combine.
5) With clean, dry hands, knead mixture to form a smooth ball of dough. It should be thick and stiff.
6) Roll dough out on a flat surface to a thickness of about 1/4 inch. Use whatever shape you like to cut the dough! I used 1 inch hearts. Larger cutters will result in fewer cookies.
7) Re-roll leftover dough and cut, repeating until all dough is used.
8) Place cut pieces approximately 1-inch apart on lined baking sheets.
9) Place sheet in the center of the oven and bake 6-8 minutes. The top should set, but the edges should not get too brown.
10) Let cookies cool completely before dipping.
11) In a small bowl, heat chocolate wafers in the microwave in 30 second increments, stirring in-between until fully melted.** Dip the cookies so that they are coated halfway and set on a wire rack to cool set completely (wax paper under the wire rack is a great idea!).
12) ENJOY!!
**You will want to do this in small batches. Using a smaller bowl lets the chocolate get deeper, making it easier for dipping. You will need to repeat this until you have coated all the cookies.
