Chips and Guacamole Sugar Cookies
No that's not real guacamole you see! These gluten-free chips and guac sugar cookies are made to look like the real thing!
Servings: 20 cookies
For the Cookies
- 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
For the Royal Icing
- 4 cups powdered sugar sifted
- 2 tbsp meringue powder
- 5 tbsp water
- 1 tsp vanilla or almond extract optional
- gel food coloring red, brown, ivory
For the “Guacamole” Icing
- 1 can white frosting homemade works too
- gel food coloring green
- green sprinkles optional
For the Cookies
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. Put dough in the refrigerator for an hour or so, or until the dough firms up.
Sprinkle your work surface and rolling pin with powdered sugar. Roll the dough out to a 1/4 inch thickness.
Using a pizza cutter, cut triangles into the dough (or use a triangle cookie cutter). Cut a few small rectangles for the tomatoes (about 2-3). Place triangles and rectangles on a greased cookie sheet and put back in the freezer for 10-15 minutes.
To make the bowl for the guacamole, press 3 tbsp of cookie dough into a muffin tin.
Then, bake triangles, rectangles and cookie cup in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cooked all the way through. The cookies should not brown completely, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.
For the Royal Icing
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.
For the "Guacamole" Icing
Outline the triangle cookie using ivory icing (10 second icing). Flood with thinned out ivory icing (4 second icing). Immediately after flooding with the ivory, using the brown icing (4 second icing) in pastry bags fitted with a number 3 tip (or squeeze bottles – they work wonders), make small dots by squeezing the bag gently and quickly. Let dry.
Outline the small rectangle cookies in red icing (10 second icing). Let dry. Fill with red flood icing (4 second icing).
To assemble guacamole bowl, spoon green frosting into the cookie up. Place red rectangle cookies into the frosting.
Calories: 278kcal | Carbohydrates: 46g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 100mg | Fiber: 1g | Sugar: 29g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.3mg