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Eating weeds and gaining grains: an adventure in eating


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Catching Up: THE sugar cookie recipe from Chirstmas

Christmas was only a month ago. It isn’t so bad that I’m just now posting the recipe, right? On this grey day, it’s nice to remember the glitter and shine of Christmas anyway. This recipe came from several disastrous attempts on my own, then the research and merging of recipes from other places. The result is now a cookie that I can roll and cut, frost, and love. I like them better than gluten-filled sugar cookies. We found if you roll them out very thin (1/16th of an inch) they bake in about 4 minutes and are very good. Thanks to my sister for getting us a new rolling-pin with thickness discs on it!

Cookies cut, and heading to the oven

½ cups millet flour
¼ cup sorghum flour (Or you could skip the millet and sorghum and do 3/4 garbanzo bean flour instead)
½ cup corn starch
1 cup tapioca flour
1 ¼ cups sweet rice flour
½ cup potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cup sugar
1 tablespoon flax steeped in 4 tablespoons water
¼ cup sour cream
¼ cup whole milk , (or just 1/2 cup sour cream)
1 teaspoon vanilla

Optional:
1 teaspoon cracked anise, (eye-ball it)
3 drops peppermint oil

Makes about 3 dozen – depending on how you roll them

1. Mix together the dry ingredients. Set aside.
2. Cream the butter and sugar with an electric mixer until light in color. Add flax, milk and sour cream, and vanilla. Beat to combine. Gradually add flour, and beat until mixture combines and is creamy.

If you want your cookies to just be sugar cookie flavored, wrap the dough in plastic for a couple of hours and skip to step 4. If you’d like to play with the flavors continue to step 3.
3. Divide the dough in half. In one half, add in cracked anise (this batch will taste like pizzelle, especially if you roll it thin). In the other add the peppermint. Wrap in plastic and refrigerate for 2 hours or overnight
4. After the dough has rested,  roll the dough between plastic. I use a pie crust bag (go google it or look for it on amazon).  Don’t forget to preheat the oven to 375 ℉. Use tapioca flour to keep the dough from sticking to the bag.   If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill or pop it back in the fridge.
5. Cut into shapes if you want, place a cookie sheet lined with parchment, or silicone baking mat, and bake for 8 to 10 minutes, rotating cookie sheet halfway through.  The cookies won’t brown and that’s ok. Move them, baking mat and all to a cooling rack.

A little Tip: This dough keeps really well in the refrigerator.  Instead of baking up all 3 dozen at once, we would roll out a sheets worth every day or every other day and bake them up.  That way the cookies always were fresh.  I will say though, we kept some towards the end for over a week and they still tasted fresh and crisp.

Lightly browned and still holding their shape!

Lots of sugar cookies heading to an office party

Now, if you’d like to frost these, I recommend looking at the new Allergy-Free Deserts cookbook by Elizabeth Gordon (I am making a desert every week out of it all year, watch for posts on it soon!).  I got that book for Christmas, and she has a lovely icing that would work here.  But, I made these cookies before I had her book, so this is the icing I used.

Vegan Frosting
¼ cup coconut oil
¼ cup agave
½ teaspoon vanilla

1. Combine all the ingredients.

2. Add food coloring if desired.

3. Spread it on the cookie and refrigerate to get the frosting to harden.

Enjoy!

A Christmas goodie plate with ginger cookies, frosted sugar cookies, and cream cheese and hot pepper jelly on a pecan nut cracker.

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Christmas Baking Part 1: Gingerbread Cookies (gluten, egg, and dariy-free!)

Last year, I worked all December to make cookies that worked.  While I lost that cookie recipe, the lessons I learned stuck with me.  I came up with a fabulous cookie right out the gate.  These are not cut-out cookies.  I’ll work on that for next year.  For this year, I will be happy to have a round, fluffy, ginger bite of goodness.  Next year, I’ll figure out how to make them hold their cut out shape – even if it means baking them in a cookie cutter mold.  Enjoy the recipe; I hope it works as well for you as it has for me.  Pictures to follow – soon I hope.  We keep eating the cookies and forgetting to pause long enough to pose them for the camera!

Honey Gingerbread Cookies (makes about 2 1/2 to 3 dozen, depending on how big you make the cookie)

¼ cup coconut oil, (could also use the same amount of butter or shortening instead of coconut oil)
1 cup molasses
¼ cup honey
¼ cup cold water
½ cup millet flour
½ cup sorghum flour
1 cup sweet rice flour
1 cup tapioca flour
2 teaspoons xanthan gum
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon cinnamon

1. Mix the oil and sugar. Add the cold water and mix until blended. Stir in the remaining ingredients.

2. Chill the dough. Spoon in small rounds onto a cookie sheet lined with parchment paper or greased with butter. The cookies will expand so place them with space between each cookie. Bake at 350℉ for 10 to 12 minutes and cool on a wire rack.

A plate of Ginger Cookies

Close-up!

Merry Christmas!

April

Edited on 1/26/12 to add photos