Friday, November 15, 2013

Cloud Cookies (GF)

To continue my “Week in the [Project] Life” series for Project Life 365, today’s prompt is #clouds.  For background on this project, please read my previous #breakfast#lunch, #dinner, #dessert, and #whatever posts. You can find me on Instagram @lauravein and Project Life 365 at @projectlife365.

#clouds: Sometimes you just have to make your own... 

It's as though Murphy's Law knew. I watched for perfect clouds, but I just didn't find anything.  Nothing but boring, flat clouds with grey weather for days...  So, I decided to make my own clouds with some leftover gluten free sugar cookie dough I found in my freezer.

It is possible to find cloud cookie cutters, but I decided to make my own cloud template instead. Customizing any cookie shape is as easy as drawing an outline design on paper (or finding a picture online & tracing it), cutting that shape out of the paper to make a template, placing the template onto rolled out cookie dough & tracing the template with a very sharp knife (I prefer an Xacto knife).

Voila! Custom cookie shape. So no matter what the weather, you can make your own clouds in whatever shape you desire. Icing optional.

Gluten Free Sugar Cookies

200 g Unsalted Butter, room temp
200 g Granulated Sugar
1 egg
1 tsp Vanilla Bean Paste 
pinch Salt
400 g Jeanne’s GF AP Flour Mix (or substitute AP Flour if not Gluten Free) 
Tapioca starch, for dusting 
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter & sugar. Mix on low/medium-low speed until the ingredients completely combine, increase in volume & become lighter in color.  Scrape down the sides of the bowl. 
  2. Beat in the egg, vanilla & salt. Mix until combined. Scrape down the bowl again. 
  3. Add the flour & mix on low speed until just combined.  
  4. Divide the dough into 2 pieces.  Flatten & wrap well in plastic wrap. Refrigerate for at least 1 hour, though overnight is preferred. 
  5. Remove the dough from the refrigerator & allow to sit at room temperature for 10 minutes before rolling out. Preheat the oven to 350 F& line two baking sheets with parchment paper. 
  6. Dust the rolling pin, cutting board & top of the dough with tapioca starch (or use bread flour if not making gluten free cookies). Roll the dough out to desired thickness, adding more starch as needed (make sure the dough doesn't stick at all!). 
  7. Cut out shapes either using cookie cutters, or a paper template with an Xacto knife. Use a spatula to carefully transfer the shapes to the prepared baking sheet, if necessary. Carefully gather the scraps and re-roll the dough one additional time. Any dough left after the re-roll will not turn out great cookies, but the dough can be frozen, then thawed and mixed in to a future batch of cookie dough.
  8. Bake in the preheated oven until lightly golden around the edges, approximately 8 to 15 minutes, depending on the size of the cookies. 
  9. Cool completely & decorate as desired. Or leave them as is.  
  10. Store the cooled cookies in an airtight container at room temperature, or freeze for longevity.

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