Gluten/Dairy Free Sugar Cookies
2/3c Sucanat or organic powdered sugar
1/4c organic shortening
1/4c coconut oil
2 egg yolks
2 tsp. vanilla
1 3/4c gluten free flour mix
1/2 tsp. Redmond's real salt
3T coconut milk/water (if needed)
guar gum..... if your gf baking mix doesn't have guar or xanthan gum I would add 3/4 tsp.
Blend sucanat in Vita-mix or blender until you get a powdery form. Meanwhile cream together shortening, coconut oil and powdered sugar until fluffy. Then mix in egg yolks, one at a time, and vanilla. Add the dry ingredients and mix on low, scraping the sides if needed. If you need the extra liquid add 1 tablespoon at a time, you don't want it runny. Wrap dough in saran wrap and put in fridge until cold or overnight. Once its cold bring it back out, pat dough down on floured surface and form into a disc. Place a piece of parchment paper on top of the cookie disc and roll out until 1/8" thick. Dust the cookie cutters with flour and push them in, giving a little juggle mind you, we all have a little extra jiggle during the holidays anyways ;). Bake at 350 degrees for 8-10 mins. You want the edges to be lightly browned, let them cool on cookie sheet for approx. 3 mins and cool completely before frosting!!
Dairy Free Vanilla Frosting
1 ½ cups powdered sugar
½ cup coconut milk powder
pinch of salt
¼ cup and 2 T. coconut yogurt, divided
½ t. vanilla
In a medium-sized mixing bowl, sift together the powdered sugar, coconut milk powder and salt until combined. Using your mixer at a low speed setting, mix in the ¼ cup coconut yogurt until the mixture resembles fine crumbs. Add the remaining 2 T. coconut yogurt and vanilla and beat until thick and creamy. Yum-o!!!!
