I don’t know if you guys have been following the NCAA March Madness tournament but I sure have! As an alumnus of the University of Wisconsin, I loved watching the Wisconsin men’s basketball team this season. They are such a fun team and have played so well, so of course I’m beyond excited to watch them play tonight in the Championship game against Duke.
You all know what I do when I’m excited about something right? Yep, I bake sugar cookies. My boyfriend was surprised to learn that in my five years of school at the University of Wisconsin, I never made Badger themed cookies. I was kind of shocked myself as soon as I said it out loud. So what better time than now? This was the perfect opportunity to show my Badger pride! And you never know, these cookies could bring the Badgers some good luck tonight! All I have to say is GO BADGERS!
When you say Wisconsin, you’ve said it all!
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 tsp almond extract
- 1 tsp vanilla (make sure it is gluten-free)
- 1 tsp salt
- 1 egg
- 1 1/8 cup brown rice flour
- 1/2 cup + 1 tbsp white rice flour
- 1/2 cup + 1 tbsp potato starch
- 1/8 cup tapioca flour
- 1/8 cup cornstarch
- 1 1/2 tsp xanthan gum
- 4 cups powdered sugar, sifted
- 2 tbsp meringue powder
- 5 tbsp water
- 1 tsp vanilla or almond extract (optional)
- In a medium bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca flour, cornstarch and xanthan gum. Set aside.
- Cream butter and powdered sugar in a large bowl with an electric mixer.
- Mix in egg, vanilla, almond extract and salt and beat until mixed well.
- Gradually add in flour (1/2 cup at a time) and mix after each addition. Be sure not to over mix. I use the electric mixer for the first 2 cups of flour and then hand mix the last 1/2 cup.
- Put dough in the refrigerator for an hour or so, or until the dough firms up. You can also put it in the freezer but I would only do that for 20-30 minutes otherwise it’s very difficult to roll out. Sprinkle your work surface and rolling pin with powdered sugar.
- Roll the dough out to a 1/4 inch thickness. Cut with cookie cutters. Place on a greased cookie sheet and put back in the freezer for 10-15 minutes.
- Then, bake in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cookie all the way through. The cookie should not brown, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.
- In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder and water.
- Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good outline icing (I use a 10 second rule) and add more water until I reach a 4-second icing for flood icing. This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 4 seconds (10 second icing is the same but it will sink back in with the rest of the icing in 10 seconds). If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.
- To decorate the cookie, I used a picture printed from the internet and cut around the picture. You can also use a Wisconsin cookie cutter found. Outline the cookie using red icing (10 second icing). Flood with thinned out icing (4 second icing). Allow to dry completely. Using 10 second white icing in pastry bags fitted with a number 3 tip, re-outline the cookie. Allow to dry completely.
This recipe was shared on Gluten-Free Fridays