The Melaniff Family Cookbook

Chewy Sugar Cookies

From Americas Test Kitchen’s

“The How Can It Be Gluten Free Cookbook”

Ingredients

1 3/4 C ATK gluten free flour blend

3/4 C plus 2 T almond flour

1 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t xanthan gum

1 1/4 C sugar plus 1/3 C for rolling

3 Oz cream cheese. softened and cut into 8 pieces

8 T unsalted butter, melted and still warm

1 egg

1 T vanilla extract

Procedure

Whisk flour, blend in almond flour, baking power, baking soda, salt and xanthan gum together in a medium bowl: set aside.

Place 1 1/4 C of Sugar in a large bowl. Place remaining 1/3 Cup sugar in a shallow dish and set aside.

Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain, but will smooth out later. Whisk in egg and vanilla and continue to whisk until smooth.

Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms.

Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes. (After the period the dough will be sticky and soft.)

Adjust oven rack to middle position and heat oven to 350F. Line two baking sheet with parchment paper.

Using two soups spoons and working with two tablespoons of dough at a time, portion six cookies and place in sugar to coat. Roll each ball in sugar, then space two inches apart on prepared sheets. Repeat with remaining dough in batches.

Press dough to 1/4 inch thickness using the bottom of a measuring cup. Sprinkle tops of cookies with sugar remaining.

Bake for 12 to 14 minutes, rotating trays half way through. Let cookies ool and shet for 5 minutes. Transfer to wire rack.

Cooking are best eaten on the day that they are baked, but can be cooled and placed immediately in air-tight container and stored at room temperature for one day.

On www.melaniff.com since 2014