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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets. | 2. In a small bowl, whish together the flour mix, baking powder, xanthan gum, and salt. Set aside. | 3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out. | 4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. | 5. Cut into desired shapes and place on pan. | 6. Decorate with coloured sugars before baking or use frosting to decorate after baking. | 7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough. | 8. Bake for about 13 minutes. Cool very slightly before removing from the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice flour	1	cup		578.28	126.6054	9.401	2.2436
tapioca flour	1/2	cup		272.08	67.4044	0.1444	0.0152
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
xanthan gum	2 1/2	1/2		-	-	-	-
salt	1	teaspoon		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter flavor crisco	1	cup		-	-	-	-
egg	1	cup		347.49	1.7496	30.5208	23.1093
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
potato starch	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.