Wednesday, December 24, 2008

Cookie Goodness

I recently found this GF, EF, CF roll-out cookie recipe through "Living Without". For us, this is huge because there aren't too many holiday type cookies that the kids can enjoy. So, a few days ago we decided to give these a whirl. Above are the cookies the kids decorated... and they didn't taste too darn bad!

Here are my little helpers!

....and enjoying the final result. Mmmmm!
For anyone interested (cause I know finding GF, EG, CF recipes can be a bear) here is the recipe:

Holiday Cut-Out Cookies
Makes 16 Cookies

¼ cup butter, canola oil spread or oleo,
at room temperature (We used Earth Balance Buttery Sticks)
2 tablespoons honey
½ cup granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons grated lemon peel
¾ cup brown rice flour
½ cup white rice flour
3 tablespoons potato starch
2 tablespoons tapioca flour/starch
½ teaspoon xanthan gum
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons water or more (we used 4 Tbsp rice milk. Hemp milk would work well too!)

  1. In a food processor, combine the butter, honey, sugar, vanilla and lemon peel and process for one minute.
  2. Add the flours, potato starch, tapioca flour/starch, xanthan gum, salt, baking powder and baking soda, blending until mixture forms large clumps. Scrape down sides of the bowl with a spatula and blend until the mixture forms into a ball. (If needed, add more water, a tablespoon at a time.) Remove dough and shape it into a ball. Cover and refrigerate for one hour.
  3. Preheat oven to 325 degrees. Spray a baking sheet with baking spray or line it with parchment paper or non-stick baking liners.
  4. Using half the dough at a time, roll dough out to ¼-inch thickness between sheets of floured waxed paper or plastic wrap. Keep remaining dough chilled until ready to use.
  5. Cut rolled dough into desired shapes and place cookies on prepared baking sheet, about 1 inch apart.
  6. Bake cookies in preheated oven for 10 to 12 minutes or until edges are set. Switch pan position half-way through baking for even heat distribution. Remove cookies from oven and wait two minutes before transferring to rack to cool.
  7. When cool, decorate cookies with your favorite gluten-free icing and colored sprinkles.

For Spice Cookies, add ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon and ⅛ teaspoon ground cloves. Bake as directed.

This recipe by Carol Fenster, Ph.D., was featured in the Fall 1998 issue of Living Without magazine.

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