This rich buttery dough works as a gargantuan gluten-free alternative to classic sugar cookie dough, as smartly as pie, tart, and bar-cookie crusts. The oat flour provides it a designate of nutty taste, while the cream cheese lends physique and makes it easy to roll out.
Recipe details
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Total Time
30 minutes, plus chilling
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Yield
Ample dough for 2 dozen cookies, two single-crust pies, one double-crust pie, two 9-dawdle tarts, or two 8-dawdle-square batches of bar cookies
Substances
1 1/4 cups gluten-free oat flour (4.25 ounces)
1/2 cup all-motive gluten-free flour akin to King Arthur (2.75 ounces), plus more for dusting
1/2 cup granulated sugar
1/2 teaspoon heavenly sea salt
1/8 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, in the reduction of into limited pieces and chilled in freezer for 10 minutes
2 ounces cream cheese, in the reduction of into limited pieces and chilled in freezer for 10 minutes
1 gargantuan egg
1 teaspoon vanilla extract
Preparation
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Step 1
Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a meals processor till combined. Add butter and cream cheese and pulse merely till they form pea-sized pieces. Breeze together egg and vanilla in a limited bowl. With the machine working, add egg mixture to flour mixture and route of till the dough merely begins to protect together, about 10 seconds.
Step 2
Turn out mixture onto a piece floor and push together to form a rough ball. Knead a number of occasions to combine, then divide dough in half and flatten into 2 disks with refined edges. Conceal with plastic wrap and refrigerate till very company, at the least 2 hours or up to 3 days.
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To produce cookies (Makes about 2 dozen):
Step 3
Preheat oven to 350°F with rack in center.
Step 4
Grime your work floor and rolling pin generously with all-motive gluten-free flour. Eradicate 1 dough disk from the refrigerator and roll out into a round about 1/8” thick. If dough turns into too relaxed to roll out, duvet with plastic wrap and sit down again till company. Cut out as many cookies as conceivable from with cutters and switch to parchment-lined baking sheets, arranging them about 1 dawdle aside (scraps can even be rerolled as time and all over again as you cherish).
Step 5
Bake cookies, 1 sheet at a time, till edges are golden, 10 to 12 minutes, then switch sheet pans to wire racks to frigid fully. (If re-the utilization of baking sheets to bake multiples batches of cookies, let sheets frigid fully between batches.)
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To Originate Pie or Tart Crust (Makes ample for one double-crust pie, two single-crust pies, or two 9-dawdle tarts):
Step 6
Grime a gargantuan fraction of parchment paper and your rolling pin with all-motive gluten-free flour. Eradicate one dough disk from the refrigerator and roll out on parchment into a 1/8” thick round, gently reshaping and rotating the dough as you lumber to produce traipse it’s now not sticking, and including more GF flour underneath as wished. If dough turns into too relaxed or sticky, rush dough-lined parchment onto a baking sheet and freeze till company, about 10 minutes. Invert a 9” pie plate over rolled out dough, gently rush your hand below parchment paper, and re-invert. Eradicate parchment paper, then match dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake fixed together with your pie or tart recipe.
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To Originate Bar Cookies (Makes two 8” baking dishes):
Step 7
Roll or press out dough fixed together with your bar cookie recipe and bake fixed with instructions.
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Stop Forward
Step 8
Dough can even be frozen for up to 3 months; thaw in refrigerator in a single day prior to the utilization of.
Cooks’ Display camouflage
If desired, sprinkle tops of unbaked cookies with granulated or adorning sugar, mud together with your favorite candy spices, or lumber away easy and adorn after baking. Pies made with this dough are easiest served the day they’re baked.
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