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Yields: approx. 1 dozen | Prep. Time: 1 Hour | Total Time: 1 Hour 45 Minutes

Ingredients

2 cups gluten-free flour

½ tsp baking powder

¼ tsp salt

1 cup granulated sugar

½ cup butter, room temperature

1 1/4 tsp vanilla extract, divided

1 egg, beaten

3 cups fresh spinach, optional

½ cup water

1 tbsp honey

3 cups confectioner’s sugar

Directions

1. In a medium bowl, combine gluten free flour, baking powder and salt, and set aside. In the bowl of an electric mixer, cream together sugar and butter. Once thoroughly mixed, add in 1 tsp vanilla and egg. Gradually add the flour mixture to the butter mixture and beat on medium until smooth.

2. Mold dough into a disk and wrap with a sheet of wax paper, then place in the refrigerator to let chill for at least one hour (tip: you can leave the dough chilling overnight).

3. Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough until it is about ¼ inch thick, then use your choice of cookie cutters to cut out shapes. You can re-roll out the dough as needed, adding a sprinkle of flour so that it doesn’t stick.

4. Line a baking sheet with parchment paper and carefully place the cookie cut outs on top. Bake for 8-10 minutes, then transfer to a cooling rack.

5. While cookies are cooling, place the spinach and ½ cup warm water in a food processor or blender until smooth. Place spinach mixture in a square of cheese cloth over a bowl and squeeze out spinach juice, then set the bowl aside.

6. In a medium bowl, mix together confectioner’s sugar, remaining vanilla extract, honey and start by adding 2 tbsp of spinach juice (if you would like the icing to be colored. You can also add more spinach juice for a deeper color). Then mix until smooth and glossy. Once cookies are cooled, spread the natural icing the cookies and let harden. Enjoy!

Recipe adapted from INFRA

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