Cookware and Utensils

Pastry brush or clean artist’s paint brush

2 medium mixing bowls

Electric mixer

One or more silicone cookie molds with holiday shapes (check manufacturer specifications for heat-resistance to 400 degrees F)

Metal baking sheet(s) to support cookie mold(s) in oven

Plastic thin ‘scraper’ spatula to spread cookie batter

Small bowl for Royal Icing

Instructions

1. Position an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

2. Use the pastry brush or a clean artist’s paint brush to dust the interior wells of the cookie mold(s) with a fine layer of powdered sugar so that the cookies will unmold easier. Hold the mold over the sink, turn the mold upside down, and lightly tap the mold to dislodge excess powdered sugar into the sink. Place the mold on the metal baking sheet for support.

3. Add the softened butter to the mixing bowl. Using an electric mixer beat the butter on low speed until it is creamy.

4. Add the sugar to the mixing bowl. Beat the sugar and butter on low speed until the sugar is well mixed into the butter.

5. Add the egg, vanilla, and milk to the mixing bowl. Beat the butter and sugar mixture on low speed until the egg, vanilla, and milk are well mixed.

6. In a second clean mixing bowl add the gluten-free flour, the baking powder, and the salt. Mix the baking powder and salt evenly into the flour.

7. Add half the flour mixture to the butter and sugar mixture. Beat the butter and sugar mixture on low speed until the flour is well mixed.

8. Add the second half of the flour mixture to the cookie batter. Beat on low speed until all the flour is combined. The batter will be thick.

9. With the silicone cookie mold placed on top of the metal baking sheet use the plastic scraper spatula to scoop a small amount of cookie batter. Fill the wells of the mold by pushing the batter into the crevices until the wells are 2/3 full. Use the spatula to scrape away excess batter. Wet a clean paper towel and use it to clean the top surface of the mold.