Vanilla Buttermilk Cookies

These are great for snacking or slipping into the school/work lunchbox. They are
simple yet tasty and mix up quickly. An easy recipe for a new baker in the
kitchen!

Vanilla Buttermilk Cookies
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons very cold butter
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Preheat oven to 425 degrees.

Mix together the dry ingredients. If you are using a mixer, combine the flour
and butter until the mixture is grainy not smooth. Combine the vanilla and
buttermilk. Add the buttermilk mixture gradually, stirring it until it comes
together into a soft dough.

Roll out the dough to about 1/2-inch thick. Cut into round circles with your
choice of a cookie cutter size. Place on parchment-lined baking sheets about an
inch apart. Bake for approximately 10-12 minutes depending on the size of your
cookie and the oven. Remove to a wire rack to cool.

A drizzle of lemon icing wouldn't go amiss if you are feeling extra festive!

More Gluten-Free Crackers

Although we don't need to go gluten-free, the diet has greatly improved my
husband's digestive health which makes us wonder if his might be slightly
celiac. Anyway, I enjoy a challenge in the kitchen and am always looking for new
and unusual ways to incorporate new recipes into our menu.

Just tried this very simple, basic cracker. It is plain but addicting and goes
well with dips, salsa, or just snacking alone.

Gluten-Free Crackers
2 cups white rice flour
1 cup sweet rice flour (also known as glutinous rice flour
1 cup tapioca starch
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup solid vegetable shortening
Approximately 1 - 1 1/2 cups very cold water

Preheat oven to 375 degrees and line baking sheets with parchment paper.

In a mixing bowl, combine rice flours, tapioca starch, sugar, baking powder, and
salt. Mix a few seconds to incorporate the ingredients.

Add the shortening and mix until mixture resembles coarse meal. While running
the mixer, add bit of water until a workable dough forms. Go slowly on the water
because it is easier to add more water than take it away, again!

Between two sheets of parchment paper, roll out half the dough to very thin. Cut
out circles (or whatever shape you like!) of dough and place on prepared baking
sheets. They can be placed rather close as they don't spread during baking. With
a fork, prick tops of each cracker.

Bake until the crackers start to turn pale golden brown. Depending on the
thickness of your crackers and the oven, this could take 15 to 20 minutes. Keep
an eye on your first batch to gauge the time.

Cool on a wire rack and store in a sealed container. They should last about four
days but only if your family doesn't know where you hide them.