GLUTEN FREE SUGAR COOKIE CUT OUT RECIPE RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
• Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.

Steps:

• Line two large baking sheets with parchment paper. Set aside.
• In a large mixing bowl, cream together butter and granulated sugar. Be sure not to overmix as you do not want to incorporate too much air into the mixture.
• Add vanilla extract to the butter mixture and stir until combined.
• Sift together salt and gluten-free flour blend and gradually add to the butter mixture until combined.
• Turn the dough out onto a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Then roll it out to ⅓ inch thickness.
• Take the top sheet off and cut out circles with a cookie cutter 1.5 inch in diameter. Pierce each cookie with a fork to create small holes in the center.
• Place the cut-outs onto the prepared baking sheets and freeze for 20-30 minutes, until firm. You can also let chill in the refrigerator for an hour or more instead.
• While the dough is chilling, preheat the oven to 350F.
• When the dough is ready, place the shortbread in the oven and bake for 13-15 minutes, until the edges are slightly brown and the top of the cookies are no longer shiny.
• Let the cookies cool in the pan for 10 minutes before moving to a wire rack to finish cooling. Cookies will be fragile until cooled.