Happy Valentines’s Day!!
Here is the super cool gluten free sugar cookie recipe, with amazing frosting. Cookies and frosting are delicious, allergy friendly without any artificial food coloring.
For the cookies:
1 cup brown rice flour
1 cup sweet rice flour (mochi)
1 teaspoon baking powder
pinch of sea salt
1 stick of sweet cream butter, room temperature
1 cup light brown sugar
1 large egg
1 tbs vanilla sugar extract
lemon zest
For the frosting:
1/4 cup mascarpone
1/4 cup fresh strawberries, mashed
1 cup confectioner’s sugar
Fondant decorations, optional but sweet
In a medium bowl, whisk together flours, baking powder and salt.
In a stand mixer, beat butter with sugar on high, until pale and fluffy. Beat in egg, add vanilla and lemon zest.
With the mixer on low, fold in flour mixture and mix until fully incorporated. Remove from mixing bowl, form into a large disc.
Wrap with plastic wrap and refrigerate for about 2 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll out the dough onto a floured surface to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes.
Place into the cookie sheet, ready to bake!!
Bake cookies until just puffed and set for about 11 minutes, before they have begun to brown around the edges. This will ensure a soft cookie!
Cool completely before icing.
To make the frosting: Prepare strawberries.
Place confectioner’s sugar in a medium bowl. Add mascarpone and strawberries, whisk until smooth to achieve desired consistency.
Decorate and serve!!
Enjoy!!
Happy Valentine’s Day!
MY WANDERING SPOON 
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