I think I finally perfected my favorite Christmas cookie recipes as gluten free. I discovered a good GF flour mix (any mix with sorghum flour is my favorite) and after trial and error I found the right flour to liquid mixture...I hope.
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I made old favorites and new soon to be old favorites
They all turned out great and were a hit at our first family Christmas event of the season.
I still have one more recipe to perfect the all time family favorite, Swedish Wafers.
I discovered that most any cookie recipe can be converted into Gluten Free by just adding extra eggs or liquid. My favorite flour mix is
Deby's pastry flour. Remember GF cookie dough will be slightly more sticky than other cookie dough and will seem slightly under baked when it is time to take them out, don't bake to long or cookies will get hard as they cool and very crumbly.
Swedish Wafers
2C. GF Flour
1C. Butter
1/2C Whipping Cream
Colored Sugar
Mix butter, cream and flour, cover and chill one hour. Roll 1/3 dough in 1/8in thick (keep remaining chilled)
cut dough with 1in round cookie cutter, prick with fork and sprinkle with colored sugar if desired. Bake at 375 F for 7-9 min, do not brown. when cooled make into sandwiches with cream filling
Cream filling
1/4 c butter soft
powder sugar
2 Tbs whipping cream
1tsp Vanilla
cream together butter, vanilla and cream add enough sugar till thick enough for filling.
variation add 2tsp instant coffee to filling and sprinkle cookies with cinnamon
Raspberry-Almond Shortbread Cookies
1 1/2 C butter
2/3C sugar
1/2 tsp almond extract
2C GF flour
1/2 C seedless red raspberry jam
1C powder sugar
2-3 tsp water
1 1/2 tsp almond extract
beat butter, sugar, and extract till smooth add flour. Mix in flour. chill 1 hour.
Roll into 1 inch balls. Using your thumb place indention into center of each ball, fill with 1/2tsp jam. Bake at 350 F for 10 min. After cooled drizzle with icing made from powder sugar, water and almond extract.
Chocolate Blossoms
1/2 C butter soft
1/2 C shortening
1C sugar
3/4 C cocoa powder
2tsp baking powder
2 eggs
2 Tbl milk
1tsp peppermint extract
1 1/2C GF flour
peppermint kisses
beat butter, shortening, sugar and eggs. Mix in sugar, milk, extract. Add cocoa, flour and baking powder.
Chill 1 hour. roll into 1 inch balls (dough is very sticky so you may want to dust hands with cocoa powder or flour) bake at 350 F. for 10-12 min (dough will seem slightly undercooked when ready, do not over bake) as soon as you remove from oven press unwrapped kiss into center of each cookie
Chocolate chip-cookie dough truffles
1C butter soft
1/3 C packed brown sugar
1Tbs vanilla
1C GF flour
1C mini chocolate chips
8oz of chocolate chips (I like dark chocolate)
1Tbl shortening
mix butte, sugar and vanilla. add flour and chocolate chips. roll into 1/2 inch balls and set on wax paper chill 1 hour. melt 8oz of chocolate and 1tbs shortening in double boiler till smooth. Using fork dip cookie balls into melted chocolate letting extra drip off then placing on wax paper place back in fridge till chocolate is hardened.