{"id":44740,"date":"2022-01-20T05:16:11","date_gmt":"2022-01-20T05:16:11","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/galletas-de-azucar-sin-gluten-con-crema-de-mango\/"},"modified":"2024-07-16T16:23:43","modified_gmt":"2024-07-16T20:23:43","slug":"galletas-de-azucar-sin-gluten-con-crema-de-mango","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/galletas-de-azucar-sin-gluten-con-crema-de-mango\/","title":{"rendered":"Galletas de az\u00facar sin gluten con crema de mango"},"content":{"rendered":"

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Galletas de az\u00facar sin gluten con crema de mango<\/h2>\n

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  • 1\/2 cup softened unsalted butter ((1 stick))<\/li>\n
  • 1\/2 cup (100 grams) organic cane sugar<\/li>\n
  • 1\/4 tsp almond extract<\/li>\n
  • 1 tsp pure vanilla extract<\/li>\n
  • 1 large egg ((room temperature))<\/li>\n
  • 225 grams gluten-free all-purpose flour<\/li>\n
  • 20 grams cornstarch<\/li>\n
  • 1\/4 tsp + additional pinch of fine sea salt<\/li>\n
  • 1\/2 tsp cream of tartar<\/li>\n<\/ul>\n

    Mango Buttercream Frosting<\/h4>\n
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    • Flesh of one mango ((cut into chunks))<\/li>\n
    • 1\/2 cup (1 stick) softened unsalted butter<\/li>\n
    • 1 1\/4 cup powdered sugar<\/li>\n
    • 2 tsp fresh lemon juice<\/li>\n
    • 1\/4 tsp fine sea salt<\/li>\n<\/ul>\n<\/div>\n
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      1. Cream butter for 1 minute using a stand mixer of hand mixer. Add sugar, and cream for 2-3 minutes, until light and fluffy.<\/li>\n
      2. Add extracts and egg, and mix on low until combined, scraping the sides down a few times as you go.<\/li>\n
      3. In a separate bowl whisk together gf flour, cornstarch, salt, and cream of tartar.<\/li>\n
      4. With mixer on low speed, gradually add the flour mixture. Once the flour mixture has been absorbed, turn the speed to medium and beat for 1 minute, until dough comes together and resembles playdough.<\/li>\n
      5. Cover bowl and set aside to let dough rest while preheating the oven to 375 degrees F.<\/li>\n
      6. Once oven is preheated, place a large piece of parchment paper on your counter and tape it to the counter. Break dough in half and bring it together into a ball. Set in the middle of the parchment. Sprinkle with gf all-purpose flour and dust your rolling pin with gf flour. Roll dough out to 1\/2 inch. (Dough may seem like it’s breaking a part a bit but be patient. As you roll more it will flow together.<\/li>\n
      7. Cut out shapes and place on a parchment lined baking sheet. These cookies will not spread so you can put a dozen on a sheet. Bake for 9-10 minutes until set. Remove from oven and let fully cool.<\/li>\n<\/ol>\n

        Mango Buttercream Frosting<\/h4>\n
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        1. Puree mango chunks in a food processor until smooth.<\/li>\n
        2. Cream softened butter for 2 minutes in a stand mixer or with a hand mixer, until fluffy and airy. Add powdered sugar and mix for 2 minutes until very creamy. Then add 1\/3 cup mango puree, fresh lemon juice, and salt. Beat for 1 minute until fully combined and creamy. Taste and adjust salt if needed.<\/li>\n
        3. \u00a0Frost cookies with buttercream. And enjoy! Store leftover cookies in a closed container in fridge.<\/li>\n<\/ol>\n<\/div>\n
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          These gluten-free sugar cookies are so easy to make and the dough doesn’t have to be chilled! Finish them with a delicious mango buttercream frosting.<\/strong><\/p>\n

          Recipe submitted by Amanda Pa, Heartbeet Kitchen.<\/strong><\/p>\n<\/div>\n

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