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Low Histamine Sugar Cookies with Shortening- gf, df

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

Delicious & perfect for Christmas cookies!

 2 cups gluten free flour blend (see recipe link below)
 1 tsp xanthan gum (omit if your blend already has xanthan)
 ¾ tsp baking powder
 ⅔ cup sugar
 90 g palm shortening (see product link below)**
 2 egg yolks
 6 tbsp water
 1 tsp vanilla
Histamine Level: 1
 rated a 1 due to vanilla, omit for histamine level 0
1

Preheat oven to 350° F.

2

Using a stand mixer with the cookie paddle attachment, combine gf flour blend, xanthan gum, baking powder, and sugar.

3

Add shortening, egg yolks, water, and vanilla (if you are using it). Mix until the dough comes together, it will be stiff. If it seems too wet, add another tablespoon of gf flour. Or if it seems too dry, add a tablespoon of water.

4

Spread out a sheet of parchment paper and lightly sprinkle it with gf flour.

5

Scoop the dough onto a large sheet of parchment paper and form into a ball. Coat your rolling pin with gf flour and then roll out the dough. It should be around 1/4" thick.

6

Cut into shapes or rounds and place onto a cookie sheet covered with parchment paper.

7

Bake for 8-10 min or until the edges/bottoms have lightly browned. Remove from oven and let rest for 1-2 min. Transfer to a wire rack and cool completely before eating.

Notes
8

These cookies freeze well after they are fully baked. Layer them in a container with parchment paper between the cookies and pull out a few for a quick dessert later on. Thaw on the counter for a half an hour or in the microwave for 10-15 seconds.