I made these and invited my neighbor over to decorated them with me. She loved the the cookies I gave her last year and wanted to see how I made them. So I said I would have to invite her to help me this year. Besides, it more fun when you have help decorating. These are great to give as a gifts or for hanging on the tree. Then everyone can take them off and eat them on Christmas. I actually made a double batch of these so I would have enough to give out. I took the picture before I was finished with them because I don’t think I’ll be done for a couple days.
Gluten Free Mint Christmas Cookies
1 1/2 cups unsalted natural butter
1 cup natural unprocessed sugar
2 large organic eggs
1 tsp pure vanilla extract
1 tsp pure peppermint extract (or a mint you like)
1/4 tsp sea salt
2 1/2 cups almond flour
1/2 tsp natural baking powder
1/2 cup natural powdered sugar
7 cup natural powdered sugar
12 tbs distilled water
natural food colorings
Directions for Cookies:
First cut the butter into small cubes and coat with the powdered sugar in a bowl. Add the sugar, eggs, vanilla, mint and salt. Using a mixer, blend all together until it is mixed completely and there are no chunks of butter left. It should be a nice smooth mixture. Next add a cup of almond flour and mix in completely. You’ll need to add in the second cup of flour and the baking powder using your hands or a spoon, folding them in until completely blended together. Scrap the sides and bottom of your bowl to make sure to get everything mixed in. form the dough into a ball in the center of the bowl, cover and put in the refrigerator for at least half an hour.
Take the dough out of the refrigerator and roll some of it out to between 1/8 to 1/4 of an inch thick. Keeping the rest covered while you do. using whatever cookie cutters you have, cut out the shapes and arrange them on your cookie sheet at least 1/2 and inch apart. Put scraps back into bowl to use with the next batch. You can also add food coloring to some of the dough so that you have colored cookies right out of the oven. I added color to a little bit of dough in pink and green. Making an equal number of cookies with my nice ornament shape cookie cutters, in both colors.
Bake at 350° for 10 to 12 minutes (depending on your oven) or until barely beginning to get golden brown on the edges. It takes 11 1/2 minutes in my oven.
Let cool slightly before removing from cookie sheet and place on a wire cooling rack (or whatever you use). Make sure they are completely cooled off before you begin to decorate them.
Directions for Icing:
I made a simple drizzle/glaze type icing to decorate them this year, because it’s so versatile.
Put the powdered sugar in a medium bowl and slowly add the water, mixing it in. Then divide it up into smaller bowls as you color it. If the coloring makes the icing to thin you can add a tiny bit of powdered sugar to it to thicken it back up. The icing needs to be thin enough to drizzle across a cookie, yet thick enough to ice a cookie and not run off the edge.
Or, you can do it the way I did by setting up 5 small bowls, one each for white, pink, blue, green and gold. Put 2 cups powdered sugar with 4 Tbs of distilled water in the one bowl for white. Then mix 1 cup powdered sugar with 4 tsp distilled water in each of the other four bowls. Add your food colors to each of the 4 bowls, then add as much of the last 2 tsp of water each as needed to make them thin enough to drizzle across a cookie, yet thick enough to ice a cookie and not run off the edge.
Once you decorate them set them out for a day to set up the glaze before packaging them into gift boxes or hanging them on a tree.
First colored cookies Plate full of decorated cookies A few setting up after being decorated
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