Friday, December 7, 2007

Organic Gluten Free Christmas Cookie Recipe

As the days draw nearer for Christmas, I am compelled to bake a batch of christmas cookies for friends and family. I do not like making cookies from a bag; instead I was looking for a solid, healthy recipe for homemade Sugar Cookies.

Luckily I found one while searching through recipe books and internet sites.
This is a fantastic recipe; turns out great and everyone loves it...

3 cups powdered sugar
2 cups Organic granulated sugar
2 cups shortening
6 Omega Rich Organic eggs
1 Tbsp salt
1/4 cup vanilla (yes, that much)
1 cup amaranth flour
2 cups potato starch
2 cups sweet rice flour
4 cups brown rice flour
2 Tbsp xanthan gum
3 Tbsp baking powder

Preheat oven to 325*. Mix together the flours, starch, xanthan gum and baking powder with a whisk until well-combined. Set aside. Cream together the sugars, shortening, eggs, vanilla and salt. Add flour mixture, about 1/4 at a time, stirring with a wooden spoon. Once the flour mixture is mostly incorporated, knead the dough in the bowl, slowly punching the dough down in the middle and folding the sides of the dough into the middle. Or, put the dough on a non-stick surface (like a silicone mat or a marble slab), and knead it on there. The mixture will have the consistency of Play-Doh, but not too soft. If it is too dry, add a Tbsp of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist.

After the dough is well-mixed, several things can be done with the dough. For all recipes, greasing the pan is not necessary. Unless a crispy cookie is desired, bake (preferably on insulated pans) at 325* until the edges are just golden. (Hint: for your own insulated pans, take two regular jelly roll pans, and between them, add a layer of heavy duty aluminum foil that has been balled up, then mostly-smoothed out, retaining many of its wrinkles, creating an air gap between the two pans.)

~From our friends at OnlySometimesClever

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