<<Disclaimer: Verify this information before applying it to your situation.>>
This one was from a cooking show on the food network that features cooking
shortcuts using premade, store-bought ingredients (I subbed for graham
crackers):
GF CHOCOLATE THUMBPRINT COOKIES:
1 container (16 oz.) of gf dark chocolate frosting (I use Duncan Hines)
1/2 stick of butter (4 Tbl), room temperature
2 1/2 cups Westbrae rice cracker crumbs, ground fine
1/2 tsp gf pure almond extract
1 cup very finely ground almonds
48 gf Hershey Kisses (you will have to check this item, as I am not sure
whether there are or are not gf)
Pulse the almonds in a food processor until very fine. Place the ground
nuts in a shallow bowl.
Beat the icing and butter with a hand mixer on low till creamy. Stir in the
cracker crumbs and almond extract incorporating them well into the icing
mixture.
Take a 1” ball of icing mixture and roll it in the ground nuts, shaping into
a round ball. Roll in the nuts again and place on a baking sheet and press
1 chocolate kiss into the center of the ball, flattening it. Place these in
the fridge for 30 mins to chill.
www.foodnetwork.com
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CHOCOLATE CRINKLES
1/2 cup vegetable oil
4 ounces unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
Mix Dry ingredients together
2 cups all-purpose flour-Bette Hagman’s Feather Light Blend or any GF Mix
2 tsp baking powder
1/2 tsp salt
1 rounded tsp guar gum or xanthan gum
1 rounded tsp of egg replacer
1 cup confectioners sugar-for rolling cookies in before baking
oven 350 degrees
Mix oil, chocolate, and granulated sugar.
Blend in one egg at a time until well mixed.
Add vanilla.
Stir flour mix into oil mixture.
Chill several hours or overnight.
Drop teaspoonfuls of dough into confectioners sugar.
Roll in sugar; shape into balls.
Place about 2" apart on greased baking sheet.
Bake 10 to 12 minutes. Do not overbake!
Makes 6 dozen cookies.
I use parchment paper always now, wax paper will work also, on the cookie
sheets, because
Gluten free cookies are fragile when out of the oven, once they cool they
are more sturdy.
So fresh from the oven to the cooling rack, the paper helps so you don’t
need to touch the cookies, once cooled slide off paper and reuse if cooking
for 5 boys.
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CHOCOLATE DIPPED PEANUT BUTTER BALLS
Original: Alba Lock
2 cups chunky peanut butter
1 lb. powdered sugar
1 stick oleo, softened
3 cups corn flakes (GF) (Nature's Path brand is fine)
Mix above ingredients into balls and put refrigerator or freezer for a
couple of hours or overnight. When well chilled, dip in chocolate mixture:
Melt over hot water:
1/2 square wax paraffin
1 pkg. 12 oz. chocolate chips
1 9-oz. Hershey
Keep warm in double boiler
Keep warm in double boiler while you dip balls or else it will harden. Cool
balls on wax paper. (Put in several balls, roll around and place on wax
paper covered cookie sheet. Place back into refrigerator to chill and let
chocolate harden. Then you can put them into a large baggie or container to
store (freezer or refrigerator) until ready to serve.
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FORGOTTEN COOKIES - Made by Janet Rinehart – From Vi Derby
YIELD: about 4 dozen cookies Preheat oven to 350 degrees.
Beat 2 egg whites until stiff. Add 2/3 cup sugar gradually and beat until
very stiff. Fold in 1 cup pecans, chopped; 1 cup chocolate bits and 1 tsp.
vanilla. Drop by teaspoonfuls on lightly greased cookie sheet and put into
oven. IMMEDIATELY turn off oven and leave overnight. Makes 2 large cookie
sheets full. (Have egg whites at room temperature.)
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HELLO DOLLIES
I like "Hello Dollies"--the layer cookie made with graham crackers on the
bottom (I use gf Westbrae Rice crackers as a sub), butter, chocolate and
butterscotch chips, nuts, and then sweetened condensed milk poured on top.
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GINGERSNAPS - Bette Hagman
‘THE GLUTEN-FREE GOURMET MAKES DESSERT’
Mix Dry Ingredients
1 cup Garfava bean flour –garbanzo & fava beans
1 cup arrowroot – root of a West Indian plant
1 cup tapioca flour – root of the cassava plant
1 cup sorghum flour – specially bred sorghum grain
1 scant teaspoon xanthan gum or guar gum
1/2 teaspoon salt
3 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
I also add 1 teaspoon orange peel or lemon peel
Cream oil and sugar until fluffy & light colored
1 cup palm oil – (or ½ cup margarine or butter and
½ cup Butter Flavor Crisco)
1 1/3 cups sugar
then beat in
½ cup molasses
2 eggs, beaten slightly – I use egg beaters
till well blended.
Add flour mixture spoonful at a time.
By the spoonful put on pans/parchment paper, these cookies spread or
scoop out by the teaspoon and roll in sugar prior to putting on parchment
paper/pan.
Bake at 350 degrees for 13 minutes, cool completely.
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