Hey guys! How was your weekend? Were you busy bees or relaxing bunnies?
At my home, we were a bit of both. We took it easy in the mornings, with pancake breakfasts and then got busy on Saturday afternoon making sugar cookies, putting up the Christmas tree and dancing to our favorite holiday songs! We had lots of fun, drinking egg nog, decorating the cookies and getting into the Christmas Spirit. On Sunday, we visited our friends for a Christmas get together and we had a blast!
Last year, we didn’t have time to pick out a Christmas tree (we needed to shop the market for an artificial: condo rules), so I had bought a Christmas plant and we decorated it!!
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| Christmas Tree 2010 |
Funny enough, it was an upgrade from the previous year’s tripod tree (I had just moved to Norfolk,
Va. to join my husband there and it was still just us two – we were totally unprepared for Christmas,
having only brought the necessities from Canada – so I used my tripod as our makeshift tree!)
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| Christmas Tripod Tree 2009 |
This year, my sister, Jess – passed along an artificial so we didn’t need to hit the stores to find one.
That was a blessing, because we are pretty busy these days! Once we get the presents under it,
I’ll make sure to snap a photo to show you guys!
But back to the gluten-free sugar cookies… I’ve been wanting to make some since the first snowfall,
but couldn’t find a recipe that looked like it would taste similar to the traditional (non-gluten-free ones)
sugar cookies I was used to as a child. Finally, I decided to take it in my own hands and just
base it closely on my mom’s cookie recipe. I think they turned out pretty fantastic! I’m sure I’ll try
tweaking them a tad, but for the first try, I’m happy!
Do you have any gluten-free cookie recipes to recommend?
Gluten-Free Sugar Cookies
Makes about 36 cookies
2 cups white rice flour
1/4 cup tapioca flour
2 egg yolks
1 cup raw sugar
1 cup room temperature butter
pinch of salt
In a large bowl, cream butter and sugar together. Add in two whisked egg yokes, mix well.
Slowly add rice and tapioca flour to mix and create dough using your hands. Once you have
a nice smooth dough (that isn’t too soft), you can begin rolling it out to cut the cookies.
If your dough is soft, allow to cool in the fridge for about 30 minutes before rolling it out.
Roll dough to about 1/4 inch thick ( a little less than 1cm) dust cookie cutters with flour
and begin cutting your shapes. Place on parchment lined baking sheets. Decorate with
sprinkles and candies. Bakes cookies at 350F for 9-11 minutes. Watch for the golden edges
and pull them out. Let them cool 5 minutes before trying to move them. Enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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Haha – a tripod tree, such an excellent idea! 🙂
The cookies are really cute! 🙂
Mmmmm….those cookies look so good! I love sugar cookies, thanks for sharing the recipe. (haha, I like the tripod tree too! How original!)
Yes I smiled at the tripod tree too 🙂 I am looking forward to see the newest one.
Haha your tripod tree!! I got a real tree this weekend, looks very much like Charlie Brown’s tree, a LOT 😉
they look amazing!!!
Haha! I love tripod tree!! I think you should just throw some ribbons and ornaments on it!