I know this is a long time since the thread was started but I made these cookies for a friend who is on a detox program. I was trying out baking GF and bringing lots of cookies to work but she could never have them as she can't have white sugar, dairy, wheat or eggs. Talk about limitations!
Anyway I adapted these from a web recipe I found and they are REALLY good. I did them as a roll and then cut and baked the rounds but they would be fine as a roll out cookie. The trick is the coconut oil that hardens REALLY hard in the fridge but then softens with baking. Chill the dough but watch it, maybe only 15 mins in the fridge and it would be ready to cut. If you leave it too long it gets really hard. Or make a roll and slice rounds the thickness you need and then use your cookie cutter on the round to avoid overworking the dough but rolling and re-rolling. They remind me of Speculatius cookies I make at Christmas.
Maple Spice Cookies
makes two dozen 1 inch rounds, double the batch if you make bigger cookies.
1 1/4 cup gf flour mix (I used 1 cup yellow corn flour, 1/4 cup of brown rice flour and a tsp of xanthan gum) 1/4 tsp baking powder big pinch of salt 1/2 tsp nutmeg 2 tsps ground cinnamon
Mix dry ingredients, set aside.
Add 2 Tbsps boiling water to 2 Tbsps ground flax. Mix well and let cool (can use 2 eggs if desired)
1/2 cup maple syrup 1/4 cup melted coconut oil
Blend these liquids together, add the flax and continue blending well. Pour in dry ingredients and mix until the mass comes together in a large ball. Wrap and chill for 15 to 20 mins. (If doing slice and bake, make a roll 1 inch in diameter and wrap like a sausage.)
Preheat oven to 375 and grease cookie sheet or use parchment to bake on. For slice and bake, slice rounds and then top with a half of a pecan if desired (chopped pecans can also be incorporated in the dough for a different texture).
Place cookies one inch apart on cookie sheets. Bake for 15 to 18 minutes. Let cool 3 mins on sheet before removing from the pan.
I'm cacthing up on my posts so this is a little late but good for all year round. Since I am trying to control my calories, I never make a cookie/dessert that uses more than 1/2 c butter and I don't use shortening or margarine so it is easy for me to filter recipes. Downsize4ever, I would half your recipe if I made it - to me the recipe sounds like the right proportions and Shauna is a great cook. GingerLemonGirl has posted her 2008 Gluten Free Christmas Cookie Roundup. The Cream Cheese meltaways make up as sugar roll out cookies, thimble cookies or a wonderful pastry for butter tarts or mincemeat tatrs: gingerlemongirl.blogspot.com/2008/12 /2 008-gluten-free-christmas-cookie.html
This was adapted by Shauna James Ahern (glutenfreegirl.blogspot.com) from a workshop given by Sonya Joesph's at a gluten free cooking class.
2 1/2 cups of your favorite gluten free-free flour 1 teaspoon baking powder 2 1/2 teaspoons xanthan gum (omit if your flour already contains this.) 1 cup sugar 1/2 cup margarine 1/2 cup butter 1 egg 2 teaspoons vanilla (make sure it is gluten free. Use only pure vanilla, please.) 1/2 teapoon freshly grated nutmeg
Mix all the dry ingredients together and set the bowl aside.
Cream the shortenings and sugar, preferably with a standing mixer. Then add the egg and the vanilla. Beat these as long as you can. The more airy and whipped they are, the better the cookies will taste.
Add the dry ingredients along with the nutmeg.
Chill the dough in the refrigerator for at least one hour. This is essential for gluten free doughs. When it is properly chilled, roll out to 1/2 inch thickness and cut it with your favorite cookie cutters.
Pre heat the oven to 350 degrees.
Bake on an ungreased cookie sheet (preferably with silpat) for 12 to 15 min, depending on your oven.
I love the glutenfreegirl.blogspot.com site. I get LOTS if receipes and ideas from there.
I made an old fashion recipe for my mother last week. It was rolled out like an oatmeal sugar cookie type thing. It was was my great grandma's recipe. Anyway, I substituted the flour for equal parts pamela's baking mix, buckwheat, almond meal, and rice flour. Plus put in a little Xanthum Gum. The biggest problem I had was the dough was really sticky, even after chilling it. I rolled it out with LOTS of flour between sheets of wax paper. It tasted better than I remember.
I will have to try freezing it next time. Great Idea!
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If I remember right, my sister has had the same issue, so she freezes the dough. Then, she rolls it out between pieces of plastic wrap. The down side is that you have to be quick to get cookies in the oven and cookie cutters that have a lot of detail for the cookies themselves tends to be lost as they cook. Also, the cookies spread A LOT. I'll ask her and find out for sure, but I'm pretty sure that's what she said.
I am not home right now so I can't look, but I think it is the Gluten Free Pantry sugar cookie mix. I will do some searching because on another forum I remember last year this same issue came up and someone submitted a recipe that they used. Good luck
Hi has anyone made Cut out cookies that are gluten free and could you share your recipies? I have been experimenting, but my GF cookies keep turning out "runny" i.e. they don't hold their shape when baked - like the butter was melted. I am using the Bob's Mill All-Purpose GF flour and just substituting that into a regular recipie (I am also adding Xanthan Gum per the recommendations). Thanks! Dawn
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