Recipe with Kuhn Rikon Clear Cookie Press 0

Thanksgiving celebration is around the corner, and you might want to make crunchy, warm cookies for the family that would not add inches to your waist. While cookies are probably some of the most popular comfort food in the world, many of its ingredients might not be as bathroom scale-friendly as you wish. Well, we can change that as long as we have the right ingredients and equipment to do so, such as kuhn rikon clear cookie press and good quality food processor for the natural ingredients.

We all know that factory-made biscuits and cookies today are laden with artificial flavorings, sodium and preservatives, which are approved by the FDA but still, they do not give much nourishment to the body. Here is a cookie recipe that gives you good amount of fiber, vitamin B, protein, and carbohydrate. You can use kitchenaid artisan food processor black to grind brown rice into natural brown rice flour. Since the cookie recipe does not use wheat flour, it is gluten-free and safe for people with gluten-intolerance.

Ingredients:
- 1 egg
- 3 cups of brown rice, ground into brown rice flour
- 1 cup of butter
- 1/2 cup sugar
- a pinch of salt
- For the flavorings, you can choose cinnamon and vanilla flower (ground them into powder using food processor), or lemon skin (grate the lemon skin using microplane grater), 1/4 to 1/2 cup is sufficient.

Directions:
- Mix the egg, butter, and sugar, salt using hand mixer, pour the natural flavoring until well mixed. Pour in the brown rice flour and mix thoroughly. Pour the dough into kuhn rikon clear cookie press and create cute cookies using the clear cookie press. Meanwhile, turn on your oven and bake the cookies at 350F for 10-14 minutes, and the gluten-free cookies are ready to serve!