Recipe Notes

Tips:

The dough balls will seem very small, but don’t worry. The cookies puff while they bake.

Store cookies in an airtight container at room temperature. Cookies will keep up to 4 weeks.

These cookies freeze especially well. To freeze, place in an airtight container separating the layers with sheets of wax paper. To freshen frozen cookies, roll or dust them with additional confectioners’ sugar after thawing.

Total Time of about 1 hour and 15 minutes includes Prep Time and Cook Time based on baking all the cookies, but in 4 batches of 18 cookies each and the bake time of 14 minutes per batch. Total Time (or Active Time) does not include chilling the dough for 45 minutes.

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, gently spoon flour into measuring cup (without packing it) and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

How to Measure Gluten-Free Flours for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring gluten-free flours by volume rather than by weight. When measuring Bob’s Red Mill® gluten-free flours for this recipe, use the method of spooning the flour into the dry measuring cup (without packing it) and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This will ensure the flour is not measured in excess which can cause overly stiff cookie dough and very dry cookies. (Remember: Gluten-free flours are very thirsty flours.) Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

Variation:

For Gluten-Free Option: Replace all-purpose wheat flour with:

½ cup (64 g) millet flour or sorghum flour, or blend of both
6 tablespoons (48 g) arrowroot starch
6 tablespoons (48 g) tapioca flour
5 tablespoons (50 g) sweet white rice flour
4 tablespoons (28 g) blanched almond meal/flour
1½ tablespoons (15 g) potato starch
1½ teaspoons (4.2 g) guar gum, such as Now Foods®

source : wickedgoodkitchen.com