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Valentine's Day Heart Cookies
Source- GFCF Recipes
 
 
1/4 cup butter, canola oil spread, or margarine
2 Tbsp honey
1/2 cup sugar
1 Tbsp vanilla
1 1/4 cups brown rice flour
3 Tbsp potato starch
2 Tbsp tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthum gum
1/2 tsp salt
2 tsp grated lemon peel
1 large egg white

Have all ingredients at room temperature. Blend thoroughly in food
processor until mixture forms large clumps. Shape into ball, cover, and
refrigerate for 1 hour. Or, freeze the dough in log shape and bake cookies
later.

Preheat oven to 325 degrees. Divide dough in half; keep remaining half
covered. Roll to 1/4-inch thickness between sheets of waxed paper or plastic
wrap sprinkled with rice flour. Cut cookies with heart-shaped, metal cookie
cutters. Transfer to ungreased, nonstick baking sheet. Repeat with remaining
dough. For easy handling, roll dough on parchment paper or Teflon baking
liners, cut out cookies, remove scraps, and transfer liner-cookies and
all-to baking sheet.

Bake for 10-12 minutes or until edges are set. Cool 2 minutes before moving
from pan. Cool thoroughly before decorating
















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