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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten Free Christmas Cookies
 Categories: Cookies
      Yield: 20 Cookies
 
  4 1/2 oz Unsalted butter (125 g);
           - at room temperature
  4 1/2 oz Caster sugar (125 g)
    1/2    Unwaxed lemon; zest only
      1    Free-range egg;
           Lightly beaten
      1 ts Vanilla extract
      7 oz Gluten free plain flour
           - (200 g); plus extra for
           - rolling
  1 1/2 oz Ground almonds (40 g)
    1/2 ts Xanthan gum
      1 pn Salt
           Icing sugar; for dusting
 
  Preparation time: 1 hours
  Cooking time: 30 minutes
  
  Looking for a great gluten-free cookie? Get yourself some star
  cutters in assorted sizes to make pretty Christmas cookies.
  Cream together the softened butter and caster sugar in a bowl until
  pale and light. Add the lemon zest and mix again.
  
  Scrape down the sides of the bowl with a rubber spatula, add the
  beaten egg and vanilla and mix again until thoroughly combined.
  
  Add the gluten-free flour, ground almonds, xanthan gum, and salt, and
  mix until smooth. Bring the dough together into a neat ball using
  your hands, flatten into a disc, wrap in cling film and chill in the
  fridge for 1 hour.
  
  Cover two baking trays with baking paper and lightly dust the work
  surface with gluten-free flour.
  
  Roll the dough out to a thickness of 2 to 3 mm (1/8") and, using the
  largest cutter stamp, cut out as many shapes from the dough as you
  can.
  
  Arrange the cookies on the prepared baking trays and, using the
  smaller cutter, stamp out smaller stars from the middle of each
  cookie. Gather the dough off-cuts into a ball and re-roll to make
  more shapes.
  
  Chill the cookies in the fridge for 30 minutes while you preheat
  the oven to 170?C/150?C Fan/Gas 3/340?F.
  
  Bake on the middle shelf for about 10 minutes, or until the edge of
  each cookie is lightly golden-brown. Leave to cool on the baking
  tray for about 2 to 3 minutes before transferring to a wire rack to
  cool completely.
  
  Dust with icing sugar before serving.
  
  Recipe by Annie Rigg
  
  Recipe FROM:
  
 
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