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Hi,
Reminders to chill the dough thoroughly before rolling and to use
margarine instead of butter. Use one of those hard plastic bowl
scrapers to transfer cookies from work surface to cookie sheet. Use a
lot of flour to keep everything unsticky during rolling/processing -
mix of rice flour and cornstarch works best. One suggestion to use
melted white chocolate as the icing as it helps hold the cookie
together. Another suggestion to use cookie cutters 4" or smaller for
best results.
I'm including recipes that were different from each other. I got a
few repeats. Looks like plenty of experimenting to keep us busy!
Thanks,
Chris
Recipes:
1. www.okceliac.com
2. on the back of the C&H sugar bag: substitute flour and add 1/2 tsp
xanthan gum
3. use Bette's featherlight for any recipe and add a little extra butter
4. http://www.livingwithout.com/recipes/decjan09_sugar_cookies.html
5. http://www.recipezaar.com/Gluten-Free-Dutch-Sugar-Cookies-183003
6. http://www.glutenfreebetsy.com/2009/11/turkey-cookies-and-rainbow-smores.html
(picture of cute cookies)
7. Recipe from Gluten-Free Baking and More (looks like a newsletter
from Dec 2004)
8. Snowmen Sugar Cookies or Cut-out Sugar Cookies
This recipe is adapted from the Gluten Free Pantry recipe.
2/3 cup softened unsalted butter
8 oz cream cheese
3 cups GFP French bread pizza mix and 1 cup Tapioca Starch plus 1 tsp
Xanthan Gum
(or 4 cups GF flour mix and 4 tsp Xanthan Gum)
2 cup sugar
1 tsp baking powder
1/2 tsp grated orange peel or lemon peel
2 eggs
2 tsp vanilla
Beat butter and cream cheese together until fluffy. Combine 1 cup
flour mix, sugar, baking powder and citrus peel. Beat into butter
mixture. Add eggs and vanilla. Beat in remaining flour mix 1 cup at a
time. Chill for 2 hours or overnight.
For Snowmen
Roll into 3 sizes of balls (1”, 3/4”, 1/2”) and place next to each
other on a parchment covered cookie sheet. Place 2 mini chocolate
chips in smallest ball for eyes. Place Cinnamon Candies or mini M&M in
other two balls for buttons. Preheat oven to 325°, bake for 18
minutes. Cool for a few minutes on cookie sheet before moving to
cooling rack.
9.ROLLED
COOKIES
Yardley family recipe
Yield: 5 to 6 dozen cookies
1 cup
shortening 4
cups sifted GF flour mix
2 tsp.
vanilla
4 tsp. baking powder
2 cups
sugar ½
tsp. salt
2
eggs
¼
cup milk
¼
tsp. xanthan gum
Cream shortening, vanilla and sugar together until light and
fluffy. Continue creaming while adding wall-beaten eggs slowly. Sift
flour, baking powder and salt together and add alternately with milk
to creamed mixture. Roll out on lightly rice-floured board to ¼ -inch
thickness. Heat oven to 375 degrees. Cut into any desired shape and
bake on greased baking sheet (or parchment paper) in moderately hot
oven (375 degrees) for 10 to 12 minutes.
10. Christmas Sugar Cookies - Jan Hammer
3 c gf flour mix 2 eggs
1 tsp baking soda 1 c sugar
1 tsp cream of tartar 1 tsp almond flavoring
1 c butter or margarine
Sift flour, soda & cream of tartar - cut in butter (if you
use margarine they will be easier to roll out).
Beat eggs, add sugar & almond and mix well. Pour
egg mixture into flour and stir well by hand. Chill at
least 15 min (several days is ok, too) Roll out to
desired thickness on floured surface and cut into
shapes. Bake at 375 for 7-9 min. You may either
sprinkle with colored sugar before baking, or frost
and decorate when cooled.
GF Flour mix: 2 c brown rice flour, 2 c white rice flour, 1 1/2 c
sweet rice flour, 1 1/3 c tapioca starch, 2/3 c cornstarch, 1/2 c rice
bran and 2 tsp xanthan gum. Sift together several times. I usually 4x
this recipe and keep extra in the freezer. Works well in all my old
cookie & bar recipes - even rolled out sugar cookies.
11. Rolled Sugar Cookies
Diana in Iowa
1 + 1/2 c white rice flour
1/2 teas cream of tartar
1/2 teas baking soda
1 + 1/2 teas xanthan (or guar) gum
1/8 teas salt
1/2 cup butter
1/2 cup sugar
1/2 teas vanilla (or any GF flavor)
1 egg - Cold
Combine rice flour, cream of tartar, soda, gum, and salt.
Mix well. Cut in butter until mixture is in crumbs the size of peas.
In small bowl beat sugar, egg and vanilla together. Add this mixture
to the dry ingredients and mix until dough pulls away from the sides.
Form into a flat ball - wrap well and refrigerate for at least 1 hour.
Using FREEZER PAPER, dusted with rice flour… sprinkle dough
with flour and roll 1/4" thick and cut out shapes as desired.
Bake at 350* for 12 minutes(+/-) Cool on wire rack.
PLEASE! Follow ALL of the directions to a tee. If you substitute, for
example… wax paper for freezer paper… you will have problems.
I always make a double batch.
Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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