The Ultimate Gluten-Free Cookie Book (21 page)

Preheat the oven to 325°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be a thick, cakelike batter.

Place the batter into a zip-type plastic bag. Cut off one corner at a ⅓-inch angle. Pipe 2- to 2½-inch-long fingers well apart onto the prepared pan. The cookies will spread during baking.

Bake for 10 to 12 minutes, until the edges of the cookies are very golden. (Underbake and the cookies will not be crisp throughout—but still tasty!) Let cool on wire racks.

Place the chocolate into a microwave-safe bowl and heat on HIGH for 1 to 2 minutes, until melted. Spread the bottom of one cookie with the melted chocolate and press it together with the bottom of another cookie. Repeat to make the other sandwiches.

brown rice flour
MAKES ABOUT 22 COOKIES

Preheat the oven to 325°F. Very lightly grease a cookie sheet.

In a medium-size bowl, combine the butter, oil, and sugar. Beat well. Add the flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be soft and almost creamy. Set aside.

Drop rounded tablespoonfuls of the dough onto the prepared pan. Press to ¼-inch thickness. Bake the cookies for 10 to 12 minutes, until the edges begin to brown. Let cool on wire racks before serving.

7

This chapter is an eclectic mix
of unique cookies. From deep-fried Rosettes and nicely pressed Pizzelle to picture-perfect Thumbprint Cookies, you will be cookie-ready for nearly any occasion.

Among my favorites are the Chocolate-Cherry Cookies and the classic Snickerdoodles. The Almond Biscotti is a great coffeetime treat and all of the sandwich cookies are soft and tender with a tasty creamy filling.

brown rice flour
MAKES ABOUT 30 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the butter and sugar. Beat well. Add the brown rice flour and mix well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. The dough will be soft and heavy.

Shape about half the dough into a flattened log about ½-inch thick and place on the prepared pan. Do the same with the other half of the dough.

Bake the logs for 20 minutes. Let cool completely on wire racks. Cut each log into slices about ½-inch thick and place these back on the prepared pan. Bake the biscotti for an additional 10 to 15 minutes until quite dry. Let cool again on wire racks before serving

brown rice flour
MAKES ABOUT 27 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be very soft.

Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press the dough to ⅓-inch thickness and make a depression in the middle, using your fingertip.

Place a cherry (stem removed) in the hollowed-out middle of each unbaked cookie. Save the cherry juice!

In a microwave-safe cup, combine 1½ tablespoons of the cherry juice, the chocolate chips, and the condensed milk. Microwave on HIGH for 1½ to 2 minutes, stirring frequently, until the chocolate melts and is of spreading consistency. (The topping may be thinned with additional cherry juice if necessary.) Drop a rounded teaspoonful of the chocolate mixture over each cherry to cover. (This will seem like a large amount.) It is important to fully cover the cherry.

Bake the cookies for about 10 minutes, until the edges are dry. Let cool on wire racks before serving.

brown rice flour
MAKES ABOUT 25 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough comes together; it will be very soft.

Drop rounded teaspoonfuls of the dough into the confectioners’ sugar (or shape the dough into small balls and drop them in) and gently cover them with confectioners’ sugar. Place them on the prepared pan and press the dough balls down to ¼-inch thickness. (This step is very important.)

Bake the cookies for 10 minutes, until dry. Let cool on wire racks before serving.

 

 

sorghum flour
MAKES ABOUT 24 SANDWICH COOKIES