Baker's Dozen Cookie Challenge Day 5: Gluten-Free Greek Butter Cookies

It’s Day 5 of the Baker’s Dozen Cookie Challenge I set myself up for and I have to admit to already getting tired of cookies. Surprising since I have only made five types but generally when I make cookies it is no more than one at a time and no more often than once a month at the most, usually longer. I love cookies but not when I try new ones daily.

I decided to revisit my Greek Butter Cookie Recipe that I shared a couple of years ago around this time. This time they are gluten-free! The gluten-free flour did change the texture slightly. Instead of being slightly chewy, they are more like the consistency of an airy meringue cookie. It is a good texture, just different from the ones cooked with regular flour.

I went simple with these, just added the traditional red and green sugar sprinkled on top, like the Christmas tin cookies. Sometimes simple is all that is needed. If you are in the mood for more, dip them in chocolate and roll them in nuts, peppermint or pretzels. The buttery almond flavor works well with most toppings.

I love these little cookies and with a good cookie press they are fast and easy to make. They are my go-to cookie for cookie exchanges or parties because it is easy to make them look elegant and the flavor works for everyone because they are the perfect amount of sweet without being too sweet. I can make a batch of 5 dozen in about an hour including cook and bake time, using my press. Dipping them takes more time but just using sprinkles is quick and easy.

Now I am off to bake more cookies. I think it is Mexican Wedding Cookies and Tuscan Almond Biscotti this time. I am hoping to reproduce the biscotti we had all over Italy. It was beautiful and simple but wonderful and I am feeling the need for a little taste of Italy these days.  

Greek Butter Cookies

heidi medina

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Total Time 1 hour hr

Servings 5 dozen

Notes

1 cup butter, softened not melted (no substitutes)

3/4 cup white sugar

1 egg (room temp.)

1 tsp vanilla extract

1 tsp. almond extract

2 1/4 cups  gluten-free baking flour

Your choices of toppings

Preheat oven to 350°.  Lightly grease cookies sheets.

In a medium bowl, cream together the butter (room temp. is best for constancy), sugar and egg until smooth and fluffy.  Add the vanilla and almond extracts and mix well.  Blend in the flour.  Dough may become stiff at the end and some hand kneading might be necessary to work all the flour in.  You are now ready to make your cookies.  If rolling out to cut out shapes, place in the fridge to chill for about an hour.  If using a press or shaping by hand then you can start immediately.

Bake for 8 minutes in the oven, or until lightly browning on the edges and firm.  If you allow to brown all over, they will be brunt.  Remove cookies from cookie sheets to wire rack to cool.  Cool completely before decorating.