Life’s a Beach with Sand Dollar Cookies

Try Them--they are Gluten-Free
sand dollar cookies, EdgyPlate

Note: This recipe uses Jeanne’s Gluten-Free All-Purpose Flour Mix — 1 1/4 c brown rice flour
1 1/4 c white rice flour
1 c tapioca flour
1 c sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum. Mix and store in fridge.

Or use gluten free flour of your choice, making sure it contains xanthan gum.


3 1/2 c Jeanne’s Gluten-Free All-Purpose Flour Mix or other gluten free flour mix

1/4 tsp salt

3/4 lb (3 sticks) unsalted butter, softened

1 c granulated sugar

1 tsp vanilla or almond extract

extra tapioca flour for dusting

1 egg white mixed with 1 Tbsp water (used for brushing on the cookies before baking)

4 Tbsp sugar mixed with 1 tsp cinnamon

slivered almonds


Preheat oven to 350 degrees.

In a medium bowl, combine flour and salt, set aside.

In mixer bowl with paddle attachment, beat the butter until it is light and fluffy.

Add the sugar, continue to beat.

Add the vanilla extract.

Add the flour and salt mixture to the butter mixture; beat until just combined.

Remove bowl from mixer and do the final mixing of the dough with your hands.

Divide into two lumps.

Shape each lump into a flat disk and wrap each disk in plastic wrap.

Put into refrigerator to chill (for about 15-20 minutes).

When you’re ready to make the cookies, take out your first disk from the refrigerator and set onto counter to warm up a bit.

When dough is soft enough to roll out, place dough onto a Silpat mat (or between two sheets of plastic wrap)and roll the dough to about 1/4 inch thickness.

Cut out rounds and place on parchment lined cookie sheets.

Brush each cookie round with a bit of the egg wash.

Sprinkle a small amount of cinnamon sugar over each cookie. Place 5 almond slivers on each cookie so that it looks like a sand dollar.

Bake in over for about 5 min.

Take out and gently press the almonds down into each cookie. Return to oven for another 6-8 min.

Take them out when the edges start to appear slightly brown.

Let cool on the pan for 10 minutes before removing.

These are delicate cookies so if you remove them much sooner you will end up with broken cookies.

And… voila! Sand Dollars for your beach party!


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