Tag: sweet

Holiday Cookies

Cookie Tips for the holidays and beyond!

Some members have reported having good luck with these flours using their own traditional recipes: Pillsbury GF all Purpose Flour, Bob’s Red Mill 1 to 1 flour (new-both seen at Marc’s), King Arthur Flour (has no gums added, so consider adding), & 123 GlutenFree Enriched Flour.

Bob’s Red Mill has a new GF pie crust mix out too! 123 GlutenFree has Pan Bars (serve with cream cheese frosting!) and Poundcake (mix makes 2!) that may even delight your gluten crowd. Check 123GlutenFree’s website for availability. Or use your favorite GF brands!

When making cookies, remember GF dough handles better when refrigerated and may spread less. Gums may help by adding structure.

Sprinkles and Colored Sugar for Cookies:

•Do-It-Yourself: McCormick food coloring is GF, (using non grain alcohol). Mix with white sugar for custom color.
•Cake Mate Decorations made by Betty Crocker under parent company Signature Brands has this to say: The company was phoned recently. They state that the decorations are made without gluten but if some are made on shared equipment, it will say so on the package. To inquire about which products are gluten free, please contact Consumer Relations by email at webinfo@signaturebrands.com or Monday – Friday 9am to 6pm at 1.877.726.8793.

Cornmeal Thumbprints

2 cups gluten-free flour blend (add xanthan or guar gum, according to package directions if flour does not contain any)

1/2 cup yellow cornmeal

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

2/3 cups granulated sugar

2 teaspoons lemon zest

3 large egg yolks

1/2 teaspoon vanilla extract

4 tablespoons black currant jam (or other jam of your choice)

Preheat oven 350 degrees. Whisk together flour, cornmeal and salt in large bowl.

With mixer, cream together butter, sugar and lemon zest 2-3 minutes until light and fluffy.
Beat in egg yolks. Add vanilla. Add flour and cornmeal mixture. Mix until no flour pockets remain.

Shape rounded tablespoonfuls of dough into balls.
Place on parchment-lined cookie sheet 1 inch apart.
Bake 5 minutes and remove from oven.
If not too hot, use thumb (or use end of a wooden spoon handle or anything that works)
to make a deep indentation in each cookie.
(Dip thumb or spoon, etc. in ice water before each press.)
Edges will crack when you do this.
Return to oven for another 5 to 8 minutes, until bottoms are golden.

While cookies are still warm, fill centers with jam.
Transfer to rack to finish cooling.

Pizzelle Cookies

Copyright1995-2006 Scott Adams

1/2 cup butter or margarine

2/3 cup sugar

3 eggs

2 cups gluten-free flour

1/2 teaspoon xanthan gum
(unless gluten-free flour contains xanthan or guar gum,
if so, omit adding more)

1 teaspoon baking powder

1 teaspoon vanilla

pinch of salt

Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour, baking power and xanthan gum, if needed, into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.

Lynn’s Meringue Cookies or Macaroons

Eileen says: Here are 2 gluten free or Passover Recipes just for fun.
See also Meringue Cookies and Macaroons.

Preheat to 400 degrees
Make sure the beaters are in the freezer for at least 1/2 hour before starting
Never use parchment paper pan must be very greased, this is crucial

4 egg whites – beat until peaked
Add 1 C + 2T sugar
1 t vanilla 1/4 t salt
Gently fold in 2 C walnuts
1 12oz bag baby Choc chips
Blob onto well greased cookie sheet place into oven and turn the heat off
leave a minimum of 3 hours or overnight

Also substitute a pkg of Mounds coconut instead of chocolate chips and walnuts  this makes delicious macaroons