1cupcold grass-fed unsalted buttercut into tablespoon-sized pieces
1egglightly beaten
2Tmilk or milk substitute
1teaspoonpure vanilla extract
Instructions
First, cut the flours and butter together in the food processor. Pulse until pea-sized pieces (alternately, you can use a pastry cutter or two knives.)
Next, add baking powder, salt, gelatin, and sugar.
Bloom the gelatin in the milk and vanilla. Heat until gelatin is fully dissolved.
Divide dough into 2 or 3 balls (for easier rolling out tomorrow). Chill overnight. Don't skip this step! The dough needs time to hydrate properly.
Preheat oven to 350 degrees.
Line baking trays with parchment paper.
Take one of your dough balls out of the fridge and roll it out on a well-floured surface. I like to use superfine flour for this, but you can use buckwheat or brown rice flour as well.
Roll out to 1/4 to 1/2 inch thickness, depending on your preference. Since this dough is wetter than a gluten-containing dough, I like to roll the dough out on parchment with a piece of plastic wrap on top. Then, cut with cookie cutters. I use a metal spatula to transfer the cookies to my lined baking trays.
Baking times will vary depending on the size of your cookie cutters and whether you rolled out to 1/4 inch thickness or 1/ inch thickness. For large/thick cookies, bake for 17-22 minutes. Medium-sized cookies should bake for 12-17 minutes, and small/thin cookies should bake for 10-12 minutes.
Cool the cookies on the baking tray for about 5 minutes before transferring to a rack to cool completely. Be sure they are cooled completely before frosting.
Notes
Frost with cream cheese frosting. Add sprinkles if desired.