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Send To: “Cooking Corner”c/o Merchandiser,
PO Box 840, Lebanon, PA 17042
or Fax: 717-273-0420
or E-mail: Cooking Corner
Send To: “Cooking Corner”c/o Merchandiser,
PO Box 840, Lebanon, PA 17042
or Fax: 717-273-0420
or E-mail: Cooking Corner
This week's Cooking Corner
Hi! Today I am filling a request made by Kathy Green for some gluten-free recipes. So, for any of you who are having to make adjustments to your cooking routines, here are two Christmas cookie favorites! I am trusting that you are already being very careful in your choices of gluten-free baking ingredients and know what to look for as regards your needs. With that in mind, these all-time favorite cookies can have place of pride on your Christmas cookie tray!
Thanks, Elaine
Gluten-Free Christmas Sugar Cookies
1 Cup Sugar
1/2 Cup Shortening
1/2 Cup Butter (softened)
2 tsp. Pure Vanilla Extract
1 Egg
2 1/2 Cups All-purpose Rice Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
Glaze:
1 Cup Powdered Sugar
2 Tbsp. Milk
In a large bowl, beat the sugar, shortening and softened butter with electric mixer on medium speed, scraping sides of bowl often, until creamy. On low speed, beat in vanilla and the egg. Stir in the flour, baking powder and salt until well mixed. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
Heat the oven to 375 degree F. On work surface lightly sprinkled with rice flour, roll each half of dough to 1/4 inch thickness. Cut with 2 1/2 inch cookies cutter(s). Place 1 inch apart on ungreased cookie sheets.
Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together the Glaze ingredients. Drizzle on cookies. Sprinkle with additional sugar, if desired. Let stand 30 minutes until glaze is set. Store covered in airtight container at room temperature with wax paper between layers. Makes 24 cookies.
1/2 Cup Shortening
1/2 Cup Butter (softened)
2 tsp. Pure Vanilla Extract
1 Egg
2 1/2 Cups All-purpose Rice Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
Glaze:
1 Cup Powdered Sugar
2 Tbsp. Milk
In a large bowl, beat the sugar, shortening and softened butter with electric mixer on medium speed, scraping sides of bowl often, until creamy. On low speed, beat in vanilla and the egg. Stir in the flour, baking powder and salt until well mixed. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
Heat the oven to 375 degree F. On work surface lightly sprinkled with rice flour, roll each half of dough to 1/4 inch thickness. Cut with 2 1/2 inch cookies cutter(s). Place 1 inch apart on ungreased cookie sheets.
Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together the Glaze ingredients. Drizzle on cookies. Sprinkle with additional sugar, if desired. Let stand 30 minutes until glaze is set. Store covered in airtight container at room temperature with wax paper between layers. Makes 24 cookies.
Gluten-Free Chocolate Chip Cookies
3/4 Cup (1 1/2 sticks) Butter (melted, cooled)
1/2 Cup Packed Brown Sugar
1/2 Cup Sugar
2 Large Eggs
2 tsp. Pure Vanilla Extract
2 3/4 Cups Almond Flour
1/2 Cup Cornstarch
1/2 tsp. Baking Soda
3/4 tsp. Salt
1 1/4 Cups Chocolate Chips
In a large bowl, whisk together the melted butter, sugar and brown sugar until smooth. Add in the eggs and vanilla and whisk until smooth and slightly thickened.
In a medium bowl, whisk together almond flour, cornstarch, baking soda and salt. Fold the almond flour mixture into the butter mixture until just combined. Fold in the chocolate chips.
For cookies that hold a better shape when baked, chill the dough for at least 30 minutes and up to 2 days.
When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. With a medium cookie scoop, scoop balls of dough on prepared baking sheets. Bake until edges are golden and center is just set, 10 to 12 minutes. Makes 30 cookies.
1/2 Cup Packed Brown Sugar
1/2 Cup Sugar
2 Large Eggs
2 tsp. Pure Vanilla Extract
2 3/4 Cups Almond Flour
1/2 Cup Cornstarch
1/2 tsp. Baking Soda
3/4 tsp. Salt
1 1/4 Cups Chocolate Chips
In a large bowl, whisk together the melted butter, sugar and brown sugar until smooth. Add in the eggs and vanilla and whisk until smooth and slightly thickened.
In a medium bowl, whisk together almond flour, cornstarch, baking soda and salt. Fold the almond flour mixture into the butter mixture until just combined. Fold in the chocolate chips.
For cookies that hold a better shape when baked, chill the dough for at least 30 minutes and up to 2 days.
When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. With a medium cookie scoop, scoop balls of dough on prepared baking sheets. Bake until edges are golden and center is just set, 10 to 12 minutes. Makes 30 cookies.