Maple Cookies - Gluten Free

• Cookies:
• 1 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1/4 cup maple syrup
• 4 cups GF mix (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• Maple Glaze:
• 1 cup confectioners sugar
• 1/4 cup maple sugar
• 1 teaspoon maple extract
• 1/4 cup unsalted butter
• 1/2-1 cup heavy cream according to desired texture

1. Cookies:
2. In a stand mixer or a medium bowl, cream the butter, then gradually add the sugar & continue to beat.
3. Add the eggs, vanilla extract, maple extract, and maple syrup and beat until light & fluffy.
4. Sift the GF mix, xanthan gum, baking powder, and salt together. Thoroughly blend into the butter mixture.
5. Form the batter into a disc, wrap in 2 layers of plastic wrap, and chill a least 4 hours or overnight.
6. Preheat the oven to 400F.
7. Roll out the dough 1/4" thick. Rolling the dough too thin will cause it to spread out as it cooks.
8. Cut out cookies with a drinking glass or cookie cutter and transfer to a parchment lined baking sheet.
9. Bake for 8 minutes, then allow to cool.
10. Maple Glaze:
11. Mix all the ingredients in a sauce pan, using no more than 1/2 cup of heavy cream to begin. Once ingredients are combined, add more cream if needed to keep the mixture the consistency of a syrup.
12. Stir over medium heat until the glaze just reaches the boilling point, then remove from heat, allow to cool slightly & drizzle over cookies while the glaze is still hot. You can also keep the glaze on the burner at lower heat to keep it warm & brush on the glaze or dip the tops of the cookies in the maple glaze.
13. Flavors enhance after sitting for a day.

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Taken from www.epicurious.com/recipes/member/views/maple-cookies-gluten-free-1233105 (may not work)