Christmas Cookie Round-upPosted: December 29, 2011 | |
So I missed the sense of posting these recipes before the holidays so that you could also make them. My deepest apologies, as these recipes were quite successful in my book. For my first year (truly) tackling holiday baking sans gluten, I couldn’t be more thankful that each of the seven recipes I made panned out. I’ll admit I was little nervous and more than a little crazy. At the end of it all, I made 25 dozen cookies! I might scale things down a little next year. But I’m putting all of these up now (with unfortunately scant pictures, they were all gifted away or eaten before I remembered to take individual pictures of them) so that you and I can file them away for next year, or for that Tuesday in June when an insatiable craving for wintry flavors overtakes you.
First round of baking (clockwise from top right): Lemon Tea Cookies; Frosted Gingerbread Cookies; Turtle Cookies; Lemon Bars (the Tea Cookies reformed); Almond slices; Chocolate-Peppermint Biscotti; Gingerbread, Turtle & Lemon cookie overflow. The ‘Twix’ bars and macaroons didn’t even make it into the photo!
My common sense lasted long enough to decide to use the same basic flour mix
- 2 parts white rice flour
- 1 part tapioca starch
- 1/2 tsp xanthum gum per cup
for almost all of the cookies. Mix up a large batch of the blend now, it’ll be much easier than trying for the math come mixing time! For the almond slices, I punched up the flavor by adding almond meal, and the Twix bars and Coconut macaroons used minimal-to-no flour. But for all of the others, this is the blend I used. But enough chatter. Onto the (multitude of) recipes!
Lemon Tea Cookies
I adapted Food.com’s recipe, making them gluten-free and upping the lemon factor. There is no such thing as too much lemon!
- -1 2/3 c. (233 g.) GF flour blend (or: 78g/about 2/3 c. tapioca starch, 156g/about 1 c. white rice flour, 3/4 tsp xanthum gum)
- -1 cup butter, softened
- -1/3 c. powdered/confectioner’s sugar
- -1 tsp. vanilla extract
- -2 tsp. grated lemon zest
- -few drops pure lemon extract
Filling:-2/3 c. granulated sugar
- -4 tsp. grated lemon zest
- -3 Tbsp. lemon juice
- -1 Tbsp. butter
- -1 tsp. cornstarch
- -1/4 tsp. salt
- -1 extra-large egg, beaten
In large bowl, beat butter, powdered sugar, lemon zest, lemon extract, and vanilla until well blended. Stir in flour blend until dough forms. The dough will be crumbly. Feel free to toss aside your spoon and mix with your hands until all ingredients are evenly incorporated. Cover and refrigerate for 30 minutes.
Heat oven to 350 degrees F. Shape dough into 1″ balls. Place balls 2″ apart on cookie sheet and use your thumb to make indentations into each cookie. Bake 8-10 minutes until golden. I’ve found that gluten-free thumbprint cookies often puff up their indentations. Take a tablespoon or teaspoon measuring spoon (whichever size is more appropriate) and repress the indentation when cookies are removed from the oven. Allow cookies to cool completely on the cookie sheet before removing to a wire rack. The cookies will be very delicate.
In a saucepan, combine all filling ingredients and stir constantly over low heat, for about 20-25 minutes, until thickened. Cool about 15 minutes. Spoon filling into cookie wells, dust with additional powdered sugar.
Makes 3 dozen cookies.
Variation: To make Lemon Bars: press refrigerated dough into a 9×13 pan and bake at 350 degrees F for 10-12 minutes, until golden. Make filling as instructed and pour over cooked crust. Cook layered bar in 350 degree F oven for about 10 minutes, until edges of filling begin to brown. Cool, dust with powdered sugar.
I’ll be honest: I intended for these to be Shauna’s Soft Molasses Cookies, without any modifications. But somehow, between my kitchen-scale-less math, my 1.5-ing the recipe’s amount, and my own tendency to play, they turned out much like gingerbread, dense and chewy, and showcased far more ginger than molasses. This is the recipe I worked most heavily with by weight, which warranted a lot of math, but it is much easier with my new kitchen scale! I’ve included the approximate cup breakdown as best as I can.
- -2 3/4 c. + 1 Tbsp (400g.) GF Flour blend (1 1/2 c. + 3 Tbsp White Rice Flour, 1 c. + 2 Tbsp Tapioca Starch, 1 1/2 tsp. xanthum gum)-1 tsp. salt
- -1 1/2 tsp. baking soda
- -1 1/2 tsp. cinnamon
- -2 tsp. ground (dry) ginger
- -1/2 tsp. nutmeg
- -2 sticks of butter, softened
- -1/2 c. white sugar
- -1/2 c. molasses
- -2 Tbsp. fresh ginger, finely minced.
- -2 eggs
- -1/4 c. crystallized ginger, finely chopped
Whisk together all dry ingredients in medium bowl. Cream butter and sugar in large bowl. Add molasses, then fresh ginger, then eggs, one at a time; taking the time to fully incorporate each addition. Slowly add in dry ingredient mix, again, taking time to fully incorporate each portion of dry ingredients. Fold in crystallized ginger. Refrigerate overnight.
Preheat oven to 350 degrees F. Roll dough into 1″- 2″ balls, then press onto cookie sheet with palm to slightly flatten. Bake for 12-14 minutes.
Mix 1/2 c. powdered sugar with 2-4 Tbsp milk and 1 tsp vanilla extract to make frosting. The frosting should be soft enough to puddle after it is spread on top of the cooled cookies, but thick enough not to drip down the edges. It should dry stiff, but not too hard, on top of the cookies.
Makes 2-3 dozen, depending on size of cookies.
These almond cookies are an old family recipe, one of those yearly constants whose smell and taste scream “Christmas”. Spicy and nutty, they were also the very first adaptation I tried after discovering I had to give up gluten. These are great freezer cookies-make a batch, wrap into logs, and freeze one to slice and bake when unexpected company arrives. Add a few minutes to the bake time, and you can even bake the cookies without thawing.
Spicy Almond Slice Cookies
I used almond flour in these cookies to up the nut flavor. You can replace the almond flour with an additional 3/4 c. + 1 Tbsp of the GF Flour blend.
- -1 c. (112 g.) almond flour
- -2 1/2 c. + 1 Tbsp. (350 g.) GF Flour blend (or: 1 1/2 c + 1 Tsbp White Rice Flour, 1 c. Tapioca Flour, 1 tsp xanthum gum)-1 c. butter, softened
- -1 c. granulated sugar
- -3/4 c. brown sugar
- -1 Tbs. cinnamon
- -3/4 tsp. nutmeg
- -1 tsp. baking soda
- -1 tsp. vanilla extract
- -1/2 tsp salt
- -2 extra large eggs
- -2 c. sliced almonds.
In medium bowl, whisk almond flour with GF flour blend. In large bowl, beat butter, granulated sugar, brown sugar, cinnamon, cloves, baking soda, vanilla, nutmeg, salt, eggs, and 2 cups of flour mix until well-mixed. With wooden spoon, stir in remaining 1 1/2 (+ 1 Tsbp) flour and sliced almonds. Dough will be very stiff, use hands to mix if necessary.
Divide dough in half. Shape each half into 10″x3″x1″ log, wrap each in wax paper or plastic wrap. Refrigerate at least 4 hours or up to 1 week.
Preheat oven to 375 degrees. Cut brick into 1/4″ slices. Place slices 2″ apart on ungreased cookie sheet. Bake 10-12 minutes until browned around edges. Cool on wire rack. Store tightly covered.
Makes 3 1/2 dozen cookies.
In addition to copious amounts of math, I undertook the imposing task of my first batch of biscotti, without a proper pan and gluten-free at that. I turned to Nicole at Gluten-free On A Shoestring for the know-how.
I adapted these from Nicole’s Dairy-free Chocolate Almond Biscotti. I knew I wanted a mint element for one type of cookie, as it is such a quintessential ‘winter-taste’ for me. The chocolate drizzle and white-chocolate-based peppermint bits nix the dairy-free factor, but the cookies themselves are still dairy-free.
- -1 1/4 c. + 2 Tbsp (196 g.) GF Flour mix
- -1/4 c. cocoa powder
- -1 tsp. baking powder
- -1/2 tsp. baking soda
- -1/2 tsp. salt
- -1/2 c. granulated sugar
- -3 extra-large eggs, beaten
- -3 Tbsp. canola oil
- -1 tsp. vanilla extract
- -1 1/2 tsp. peppermint extract
- -3/4 c. chocolate chips (I found a mix of peppermint chips and dark chocolate chips that worked perfectly)
- -2 Tbsp. cornstarch
Preheat your oven to 350 degrees F. In large bowl, mix all dry ingredients except chips and cornstarch. Add eggs, oil, peppermint extract, and vanilla, mix for several minutes until batter is smooth. In small separate bowl, combine chocolate chips and cornstarch. Stir to coat. Add mixture to batter and stir until well combined.
Pour dough into a biscotti pan (preferred) or into a greased 9×13 pan. Shake the pan to even out dough, and smack bottom on countertop to release air bubbles. Bake for 20-25 minutes until firm(ish). Turn down heat to 300 degrees F and remove pan.
Allow to cool for 10 minutes, then run knife around edges to release loaf. Allow to cool completely in pan, then turn out onto cutting board. If baked in biscotti pan, slice crosswise about 3/4″-1″ thick. If using 9×13″ pan, slice loaf in half lengthwise, then slice crosswise into 1″ slices. Place slices two inches apart and return to oven. Bake about 20 minutes until dry and crunchy. Allow to cool entirely.
Melt 1/2 c. chocolate chips. Stir in 1 tsp. canola oil and 1/2 tsp. peppermint extract (optional). Drizzle over cooled biscotti. (I tried the dipping method like fancy coffee shops, but it was messy and not as pretty. Sprinkle with peppermint bits or crushed peppermint candies. Allow to cool. Store tightly covered.
Makes 2 dozen cookies.
I’ve actually never made these turtle cookies with regular flour, but my tweaking the gluten-free version has improved with each time I make them. I’ve also made nut-free batches, without rolling the cookies in anything, but, if you can eat them, nothing beats this delicious chocolate-caramel-pecan combo.
Adapted from Bree’s recipe.
- -1 egg
- -1/2 cup butter, softened
- -2/3 cup sugar
- -2 tablespoons milk
- -1 tsp. vanilla extract
- -1 cup GF flour blend (2/3 c. White Rice Flour, 1/3 cup Tapioca Starch, 1/2 tsp. Xanthum gum)
- -1/3 cup cocoa powder
- -1/4 teaspoon salt
- -1 1/4 finely chopped pecans
- -16 caramels
- -3 tablespoons heavy cream
- -1/2 cup semi-sweet chocolate chips
- -1 tablespoon vegetable oil
Separate the egg. Reserve both parts. Cream together butter and sugar in large bowl. Whisk together flour blend, salt, and cocoa powder in separate bowl. Beat vanilla, egg yolk, and milk into butter and sugar mixture. Stir in flour mixture until just combined. Cover and chill for 2 hours, up to overnight.
Preheat oven to 350 degrees F. While oven is heating, roll dough into 1″ balls. Whip reserved egg white until frothy. Place pecans in separate bowl. Dip dough balls into egg white and then roll in pecans. Place 2″ apart on baking sheet and use thumb or tablespoon measure to press indentation into center of cookie. Bake about 10-12 minutes until set. Repress wells in cookies if necessary. Cool on wire rack set on parchment paper.
Melt caramels and cream together in microwave or double boiler, stirring frequently. Fill cookie wells with liquid caramel, let cool.
Melt chocolate chips with vegetable oil in microwave, stirring every 20 seconds until fully melted and mixed. Use a fork to drizzle chocolate over cooled, filled cookies. Let set. Makes 2 dozen cookies.
These “Twix” bars are another classic in my house. Originally only made at Christmas, over the years, we have been more successful at convincing my mother to make it more often, until we were finally able to make them ourselves. These are incredibly easy cookies, and cheap, for folks who can eat gluten. Gluten-free prices make it a little more costly, but this recipe is also very forgiving to substitutions.
Feel free to play with the components of this recipe. The cracker base provides a wonderful salty-sweet combination, and the graham-cracker caramel has a more distinctive taste, but, if you have a reliable recipe for sturdy caramel, feel free to use it in place of the caramel. Nut allergy? Swap in some soy butter, or make a simple ganache in place of the chocolate-peanutbutter top.
- -2 boxes table crackers (find some similar to Saltines or Club crackers, preferably squared or rectangular)
- -1 c. graham cracker crumbs (buy a box of GF grahams or make your own to crush up)
- -3/4 c. brown sugar
- -1/2 c. granulated sugar
- -1/3 c. milk
- -1/2 c. butter
- -1 c. chocolate chips
- -2/3 c. peanut butter
Line a buttered 9×13 pan with table crackers, breaking into pieces as necessary to fill bottom. Heat graham cracker crumbs, sugars, milk, and butter in a saucepan, stirring frequently. Bring mixture to a boil, boil for 5 minutes, or until thickened. Pour over crackers, spread to corners if necessary. Put on another layer of crackers. Melt chocolate chips and peanut butter until liquid. Spread over crackers. Refrigerate for 30 minutes. Cut into bars and refrigerate for another hour, until set. Serve chilled.
Makes 2 dozen bars.
I made coconut macaroons from a basic recipe; one I’ve seen all over the web.
There is such a minimal amount of flour in this recipe, you can use any kind. I had some coconut flour on hand, and love the thought of purer flavors, so that is what I used.
- -1 (16 oz) bag flaked coconut
- -1 (14 oz) can condensed milk (I used fat free without any problems)-1 tsp. vanilla extract
- -2 Tbsp. coconut flour
- -1/4 c. chocolate chips
Preheat oven 350 degrees F. Mix coconut flakes and flour in bowl. Add condensed milk and vanilla extract, stirring until all coconut is coated. Dropped by rounded tablespoons onto greased baking sheet. Bake for 8 minutes. Remove from baking sheet immediately with thin spatula (cookies will stick if allowed to cool on baking sheet) and transfer to wire rack covered with wax paper. Allow to cool. Melt chocolate chips and drizzle over cookies. Store tightly covered.
Makes 1 1/2 dozen cookies.