Sunday night I went to IKEA and exchanged an unopened hanging kit for store credit. I had intended to just get a bunch of TOLSBY picture frames, but from the exchange and refund counter we could see that the Christmas stuff was in at the end of the store. So, no frames. But! SNÖKUL was in and that was the best thing. I’ve been wanting to make Christmas cookies for a few weeks now. Especially since we’ve been making holiday drinks and the pumpkin spice candies have been filling up the stores lately.
But that was on my list for sometime this week. And then Wednesday morning I wake up and there is an Aldi cookie contest listed in this week’s email flyer. Not just any cookie, but cut-out cookies specifically. What perfect timing! At least half of our kitchen is Aldi anyway. And a great excuse to go get more pumpkin spice stuff.
On with the pictures first and then cookie and frosting recipes…
Flax egg blended up
Get out super cute SNÖKUL IKEA cutter
Gluten Free, Dairy Free, Egg Free Cut Out Cookies
- 1 1/2 cups Baker’s Corner Gluten Free Baking Mix
- 1/2 cup Baker’s Corner Confectioner’s Sugar
- 5 Tablespoons Carlini All-Vegetable Shortening
- 1 teaspoon Stonemill Essentials Pure Vanilla Extract
- 1/8 teaspoon Stonemill Essentials Iodized Salt
- 1 Flax egg (1 Tablespoon of ground flax seed blended with 3 Tablespoons hot water)
1. Make your flax egg first and set that aside to cool to room temperature. If you haven’t made a flax egg before: Take 1 Tablespoon of flax seed and put it in a blender and blend to a fine grind. Then add 3 Tablespoons of hot water and blend it well. Now set it aside in a small container to cool and get that fun fake egg gelatinous quality.
2. PREHEAT THE OVEN to 375 F. Okay, now take and whip up your shortening in a mixer. Then add in the powdered sugar to cream it.
3. Now add in the vanilla and flax egg.
4. Add your salt and baking mix until it comes together and the dough forms.
5. Now take and pat the dough into a circle and wrap it in wax paper. I put mine into a quart size freezer bag too.
6. Chill the dough in the fridge for at least 2 hours.
7. Take the dough out and place it in-between two sheets of wax paper. Then use a rolling pin to get the dough down to your desired thickness. I went with about 1/8 to 1/4 of an inch. It varied from roll to roll. How thick you make it will matter for the crispiness of the cookies and the baking time.
8. Once you have your dough rolled out, get out the cookie cutter(s) and cut away.
9. Slide the cookies onto a parchment or Silpat lined baking sheet. Bake for 8-10 minutes at 375 F. (I went with 9 minutes for each batch. If you let the cookie sheet cool each time you will get more even results for matched cookies. If you place the dough on piping hot sheets you will get browner and crispier cookies. Your decision!)
10. Take the cookies out and let them cool, then on to decorating them with….
Pumpkin Spice Frosting
- 1/4 cup (about 4 Tablespoons) Carlini All-Vegetable Shortening
- 1 1/2 cups Baker’s Corner Confectioner’s Sugar
- 1 Tablespoon Berryhill Pumpkin Spice Syrup
- 1/2 teaspoon Badia Cinnamon (or other GF cinnamon)
- 2 Tablespoons water mixed with 1/8 teaspoon Stonemill Essentials Iodized Salt
1. Whip up the shortening in a mixer. Slowly add in the powdered sugar until fluffy.
2. Mix together your Pumpkin Spice Syrup, salted water, and cinnamon. Then pour into the creamed frosting mix. Blend well.
3. Scoop into a piping bag and decorate!