Christmas Swirl Sprinkle Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1 Food coloring, red and green
  • 1 container Rainbow sprinkles
  • 1/2 tsp Salt
  • 1 cup Sugar, white
  • 1 cup Tapioca starch
  • 1/2 tsp Vanilla extract
  • 2 cup White rice flour
  • 1 1/2 tsp Xanthan gum

• Dairy

  • 1 cup Butter

Found on glutenfreewithlb.com

Description

Ingredients

• 1 c. butter, softened
• 1 c. sugar, white
• 2 c. white rice flour
• 1 c. tapioca starch
• 1 ½ t. xanthan gum
• (Or 3 c. all purpose flour instead of the above 3 ingredients)
• ½ t. salt
• 1 ½ t. baking powder
• 1 egg
• ½ t. vanilla extract
• ½ t. almond extract
• 1 container rainbow sprinkles
• Red and Green food coloring

Directions

• Preheat oven to 325 degrees.
• In a stand mixer, combine butter and sugar and beat until light and fluffy.
• In a separate bowl combine flour, starch, gum, salt and baking powder. Slowly add in half of the dry ingredients to the butter/sugar.
• Once half is added, add in egg and extracts. Continue adding in the remaining of the dry ingredients until well combined.
• Divide dough in half. Add enough red and green food coloring to each batch until desired color is reached. (I used about ½ bottle of each.)
• Roll each color of dough on a piece of wax/parchment paper into an 8 inch by 12 inch rectangle.
• Once each rectangle is made, layer one on top of the other and push slightly into each other. Refrigerate for about 15 minutes.
• Remove from refrigerator and begin rolling (hot dog style) with the long side. (As if you’re rolling to make cinnamon rolls). Roll log in the container or rainbow sprinkles, coating all sides of the log. Refrigerate for at least 2 more hours.
• When ready to bake, slice log into 30 equal slices. Place 15 on a cookie sheet (they do not really spread) and bake for 10-12 minutes. Enjoy!

Nutrition