Posts tagged ‘dessert’
Big Batch Gluten Free Christmas Sugar Cookies
adapted from Special Diets for Special Kids 2
by Only Sometimes Clever
Here is a family favorite. My kids love all the different variations we can make with this recipe for gluten free sugar cookies. I found this posting at Karen’s blog, Only Sometimes Clever. I have added some of my own preferences to the original recipe from her blog. Karen has a page with over 40 gluten free recipies. Many of those are health conscious and multiple alergen conscious but oh so good!
Flour Mix: I like to mix this ahead of time in a galon ziploc bag
- 4 Cup brown rice flour
- 2 Cup sweet rice flour
- 2 Cup tapioca or potato starch
- 1 Cup amaranth flour
- 2 Tablespoons xanthan gum
- 3 Tablespoons baking powder
- 3 Cups powdered sugar
- 2 Cups granulated sugar
- 2 Cups shortening
- 6 eggs
- 1/4 Cup vanilla
- 1 Tablespoon salt
Preheat Oven to 325 degrees F. These cookies do not spread
MIX flours, starches, xanthan gum and baking powder with a whisk OR combine well in a galon ziploc bag. Set aside.
Using your largest bowl, CREAM sugars, shortening, eggs, vanilla and salt.
ADD flour mixture a little at a time stirring with a wooden spoon. Once the flour mixture is mostly incoporated, KNEAD the dough in the bowl or between sheets of wax paper. The mixture will have the consistency of play-doh, but not too soft. If it is too dry, add a tablespoon of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist. Unless a crispy cookie is desired, BAKE at 325 degrees F until the edges are just golden on insulated pans. I bake mine on stones and get a lighter fluffier cookie. It’s all a matter of preference.
I split the dough in four and work from there. This recipe makes FOUR complete batches of cookies. That’s a LOAD of cookies folks. The recipe halves fine too, although I prefer to make the whole thing, wrap in plastic, put in ziploc bags and refrigerate up to 2wks. Karen says it also freezes well though we can never keep it that long. 🙂
The cookies at the top are made by mixing cocoa powder into some of the dough and rolling that out into a thin rectangle. Then using a plain dough, roll that into another rectangle, placing it on top of the first chocolate rectangle then making the whole thing into a long log. Refrigerate or freeze until firm and slice for cookies.
Below is another favorite. Roll and use various cookie cutters to create holiday shapes. Frost and add delightful toppings. Check out Karen’s post for more ideas both from her and her readers!
Chocolate Mint Layer Cookies
my grandma’s recipe
Hands down, my favorite Christmas cookies of all time! Can you believe I’m going to share it with you? MERRY CHRISTMAS from me! Everyone needs to eat these cookies. 🙂
This recipe is adapted from my grandmother’s wheat flour version (I’ll include the original for those of you who don’t have to eat gluten free).
Chocolate Mint Layer Cookies:
Cookie Layer –
- 2 (1 oz) squares unsweetened chocolate
- 1/2 Cup butter
- 1 Cup sugar
- 1/4 Cup sweet rice flour
- 1/2 Cup brown rice flour (ORIGINAL recipe: 3/4 c sifted flour instead of the two rice flours) BTW the cookie layer is so thin on these, you could probably use any gluten free flours that float your boat. Also if you want to you could include a slight amount of xanthan gum (1/2 teaspoon). I didn’t find that it needed it but could improve the texture I suppose.
- 2 eggs slightly beaten
- 1 tsp vanilla
Melt butter and chocolate over low heat. Mix flours and sugar. Add to chocolate mixture. Add eggs and vanilla. Pour into greased 9x9x2 in pan. Bake at 350 degrees for 18-20 min. I might try covering them with tin foil for part of the time next time I make these. Cool.
Mint Creme Filling:
- 1 1/2 Cup powdered sugar
- 2 tablespoons butter softened
- 2 tablespoons cream or evaporated milk
- 3/4 teaspoon peppermint flavor
- green food coloring
Combine ingredients and beat until smooth. Spread over cookie layer. Chill until firm.
Would you believe I got a little “help” from Peewee? She did such a great job with daddy’s wrench. “Mum mum!”
German Chocolate Glaze:
- 3 oz german sweet chocolate
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1inch piece of parafin wax (this is how the original recipe reads. I use probably 1/2 and inch piece from a cube of parafin wax that is approx 1 in square and keeps forever so I have no idea the length it started out to be.
Melt ingredients together. Spread over cookies (quickly it sets fast).
Cut cookies in 1 inch squares. Makes 6 dozen.
I dare you to save them for Christmas day. 🙂
Gluten free/ allergen free sugar cookies, oreo imposters and the pictures to prove it!
It’s cookie time and I finally have access to the pictures on my rogue computer. 🙂
The boys had a blast decorating loads and loads of sugar cookies. Too bad I can’t mail them to everyone but surely they will all be eaten before the week is out. I might have to make them again when the inlaws come.
The only thing I did differently is leave the cookies to fluff up instead of squashing them flat so they would be more authentic. I just couldn’t help it. They were such an incredible texture, chewy and delicious. But if you desire you can make the cookies thin and let them sit on the counter to dry slightly for a perfect oreo replica.
Please visit Linda’s “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!