Soft Gluten Free Anisette Cookies

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Yields 36 Cookies

Note: This recipe was borrowed from Gluten Free on a Shoestring.

Ingredients:

For the Cookies

2 Cups (280g) all purpose gluten free flour (I used gluten-free plain flour)
1 tsp xanthan gum (omit if your blend already contains it) (I used psyllium husk)
1/2 Cup (72g) cornstarch (or try arrowroot)
1 TBSP baking powder
1/2 tsp kosher salt (I used pink Himalayan salt)
3/4 Cup (150g) granulated sugar
8 TBSP (112g) unsalted butter, at room temperature
3 eggs (150g, weighed out of shell) at room temperature, beaten
2 tsp pure anise extract*
2 to 3 TBSP milk (any kind), at room temperature

For the Glaze

1 1/2 Cups (173g) confectioners’ sugar (icing sugar)
1 tsp pure anise extract*
1 TBSP milk (any kind), plus more by the 1/4 teaspoonful if necessary
Nonpareils (100's & 1000's), for decorating

*In place of anise extract, you can use an equal amount of anisette liqueur. Hiram Walker brand is gluten-free. You can also, of course, replace the anise extract with any other sort of flavor extract, like lemon extract, for a completely different flavor.

Method:

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

Make the Cookie Dough

1. In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and sugar, and whisk to combine well. 
2. Create a well in the center of the dry ingredients, and add the butter, eggs, anise extract and 2 tablespoons milk, mixing to combine after each addition. 
3. The dough should be very thick but smooth and soft. 
4. Add more milk by the half-teaspoon as necessary to reach the proper consistency.

Shape and Bake the Cookies

1. Using a #50 ice cream scoop (about 1 1/4 tablespoons in volume) or two small spoons, divide the dough into portions, placing them about 1 inch apart from one another on the prepared baking sheets. 
2. Using damp hands, roll each piece of dough into a ball. 
3. Place in the center of the preheated oven and bake until just beginning to brown on the underside (about 11 minutes). 
4. Do not overbake. If you begin to see any color developing on the top of the cookies, remove them from the oven right away. 
5. Allow to cool on the baking sheets for about 10 minutes.

Make the Glaze

1. In a small bowl, place the confectioners’ sugar, anise extract and 1 tablespoon of milk. 
2. Mix well, until a thick paste forms. 
3. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon very, very slowly. 
4. It should be opaque white in color and should be easy to stir. 
5. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. 
6. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.

Finish the Cookies

1. Invert one cooled cookie into the glaze and twist gently to cover the top of the cookie evenly. 
2. Turn the cookie on its side and allow any excess glaze to drip off. 
3. Return to the baking sheet, glazed side up, and sprinkle immediately with nonpareils. 
4. The glaze will set quickly. 
5. Repeat with the remaining cookies, then allow them to set fully at room temperature.

Easiest Gluten-Free Buns

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Makes 5 to 6 Rolls

Note: This recipe was borrowed from Goop. Not only do these buns taste great, but they are the first ones I've found that are made from a dough rather than a batter.

Ingredients: 

Bread Dough

3 Cups gluten-free flour mix (Thomas Keller’s Cup4Cup brand is our favorite)
1 1/2 Cups milk
1 packet (2 and 1/4 TBSP) dry active yeast
2 TBSP butter, melted
1 TBSP apple cider vinegar
1 egg + 1 egg white, beaten
pinch of salt
pinch of sugar

Topping

1 egg beaten
1/4 Cup sesame seeds

Method:

1. Heat milk on the stove until warm to the touch. 
2. Add the packet of yeast, mix until dissolved and let it sit for about 5 minutes.
3. Meanwhile, place the rest of the ingredients into the bowl of a mixer. 
4. Add the milk/yeast mixture. 
5. Mix on medium speed for about two minutes until the dough smooths out.
6. Place the ball of dough on a lightly greased baking sheet. 
7. Cover with a warm, damp towel and let sit on the countertop for about an hour.
8. Form the dough into palm sized-balls and place on baking sheet. 
9. Flatten lightly with the palm of your hand. 
10. Using a brush or a paper towel, dip into the egg mixture and wet the top of each bun. 
11. Sprinkle with sesame seeds.
12. Place in a 350°F oven for about 50 minutes, until cooked through and beginning to brown.