My daughter has never liked cake and she always requests sugar cookies as a treat. She turned 7 today, so I made these birthday cake sugar cookies I found in The Confetti Cakes Cookbook.
Last weekend we were on our way to breakfast and Z was riding her scooter. A relative said how happy and healthy she looked. I thought about how far she had come in a year and a half. When she was five and a half she had low muscle tone and was falling all the time as she walked. To see her now, riding a scooter, happy and healthy, feels like a dream. It’s work and we have our ups and downs but I love having a moment where all the stars align and everyone is doing well.
I adapted the gfcf chocolate chip cookie recipe for the sugar cookies. If I had had some ground up cashews or almonds I would have used them in place of some of the flour. These were surprisingly delicious cookies.
1 cup Spectrum Naturals Organic Shortening (Whole Foods has this)
1.5 cups granulated sugar
2 large eggs
1 Tablespoon organic gluten free vanilla extract
3 cups gluten free flour mix (brown rice, tapioca and sorghum flour)
1.5 teaspoons baking soda
1 teaspoon xanthum gum
1/2 teaspoon salt
1.Heat oven to 375 degrees.
2. Beat shortening and sugar with electric mixer. Add eggs and vanilla. Beat until fluffy.
3. Add flour, baking soda, xanthum gum and salt. Mix at medium speed until well blended.
4. Divide in two and flatten into 1/2 inch rectangle between two sheets of plastic wrap. Refrigerate dough so that it is easier to roll out and cut. Cut 16 birthday cake shapes or cut in squares and draw birthday cakes with royal icing. Bake for 10-12 minutes.
5. Decorate with royal icing.