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gluten free cookie-a-day cookbook july 2011

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almond bars 1 ¾ cups partners pantry gf all purpose flour 2 teaspoons baking powder 2 teaspoons xanthan powder ¼ teaspoon salt ½ cup butter 1 cup sugar 1 lg egg ½ teaspoon almond extract ½ cup milk ½ cup sliced almonds chopped preheat oven to 325 degrees line baking sheets with parchment paper in bowl combine flour baking powder xanthan powder and salt set aside in mixing bowl cream together butter and sugar add in eggs extract beat in flour mixture divide dough in half form into 12 inch log and flatten to 3 inch bar slice into ¼ inch thick cookies place on prepared baking sheets brush with milk and sprinkle with almonds bake for 12 ­ 15 minutes or until golden brown

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p. 3

almond horns 2 ¼ cups partners pantry gf all purpose flour ½ teaspoon baking powder ½ teaspoon xanthan powder 1 ½ teaspoon salt 1 cup butter 1 ¼ cup powdered sugar 1 lg egg 1 ½ teaspoon vanilla extract 1 ¼ teaspoon almond extract 1 cup ground almonds preheat oven to 350 degrees line baking sheets with parchment paper combine flour baking powder xanthan powder and salt into bowl in mixing bowl cream together butter and sugar add in eggs and extracts beat in flour mixture fold in almonds scoop into balls and chill in freezer for 10 minutes on cutting board roll balls into crescents horns or horseshoes place on baking sheets bake cookies until light brown about 20 minutes allow to cool for 3 minutes on cookie sheets and transfer to cooling racks dust with powdered sugar.

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p. 4

apricot biscotti 1/3 cup butter 2/3 cup sugar 2 lg eggs 1 teaspoon lemon zest ¼ teaspoon almond extract 2 cups partners pantry gf all purpose flour 2 teaspoons baking powder 2 teaspoons xanthan powder ¾ cup dried apricot snipped ¾ cup golden raisins 1 lg egg yolk 1 tablespoon milk preheat oven to 375 degrees line baking sheets with parchment paper in bowl combine flour baking powder and xanthan and set aside in mixing bowl cream together butter and sugar add in eggs extract and lemon zest mix in flour mixture knead in any remaining flour fold in apricots and raisins divide into thirds shape into 12 inch rolls place on prepared baking sheets flatten slightly with hand combine milk and egg yolk together brush each roll bake for 15 ­ 20 minutes cool on sheet pan 1 hour reduce oven to 325 degrees transfer to cutting board cut into 3/8 inch thickness lay slices down on baking sheets bake in a 325 degree oven for 5 minutes turn slices over and bake for an additional 5 minutes.

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p. 5

armenian finger cookies 3 lg eggs ¾ cup sugar ½ cup butter ¼ cup vegetable oil ½ cup teaspoon vanilla extract 2 tablespoon orange juice 1 tablespoon baking powder 1 tablespoon xanthan powder 3 cups partners pantry gf all purpose flour 1 lg egg 1 teaspoon water ¼ cup sesame seeds preheat oven to 350 degrees line baking sheets with parchment paper in bowl combine flour baking powder xanthan powder and set aside in bowl cream together butter sugar and oil add in extract and juice mix in flour on cutting bowl roll dough into snakes cut into 2 ½ inch lengths place on baking sheets sprinkle with sesame seeds bake for 10 -15 minutes

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p. 6

banana cream cookies 2 lg eggs 1 ¼ cup brown sugar 1 teaspoon vanilla extract ½ cup vegetable oil ½ cup sour cream 3 partners pantry gf all purpose flour 2 teaspoon xanthan powder 2 ½ cups gf frosted cornflakes 2 medium banana diced preheat oven to 350 degrees line baking sheets with parchment paper in bowl combine flour and xanthan powder in mixing bowl cream together sugar and oil add in eggs and sour cream mix in flour mixture chill for 30 minutes in large bowl place cornflakes take cookie dough out of refrigerator and add bananas drop scoops of dough into cornflakes toss to coat place on prepared baking sheets flatten slightly with hands bake for 15 ­ 20 minutes or until risen and golden brown.

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p. 7

black russian cookies 2 tablespoons espresso coffee powder 4 teaspoons hot milk ½ cup butter ½ cup brown sugar 1 lg egg 2 cups partners pantry gf all purpose flour 1 teaspoon baking powder 1 teaspoon xanthan powder 1 pinch of salt 1 cup powdered sugar 1 ½ teaspoons vodka preheat oven to 350 degrees line baking sheets with parchment paper in small bowl whisk together milk and espresso powder allow to steep for 4 minutes then strain through a fine sieve allow to cool in bow combine flour baking powder xanthan powder and salt in mixing bowl cream together butter and sugar add in egg and milk mixture mix in flour scoop onto baking pans bake for 12 ­ 15 minutes until lightly brown cool on wire rack in bowl combine vodka and powdered sugar using fork and fling icing onto cooled cookies.

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p. 8

blueberry streusel slices ½ cup partners pantry gf all purpose flour ¼ teaspoon baking powder ¼ teaspoon xanthan powder ½ cup gf bread crumbs ¼ cup butter 1 pinch salt 3 tablespoon butter 4 tablespoon sliced almonds 8 onces shortbread pastry 4 tablespoons blueberry jam 1 cup blueberries preheat oven to 350 degrees coat a 7 x 11 inche jelly roll pan in food processor bowl combine flour baking powder and xanthan powder add in butter until resembles bread crumbs add in almonds make shortcrust pastry and press into prepared pan spread jam evenly over the crust sprinkle with berries cover with strusel mixture press with back of spoon bake for 20 minutes then lower oven to 325 degrees and bake for 10 -20 minutes or until firm.

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p. 9

brazil nut bars 2 cups partners pantry gf all purpose flour 2 teaspoons baking powder 2 teaspoons xanthan powder ¾ teaspoon salt ½ teaspoon ground cinnamon ½ cup shortening 1/3 cup butter 1 cup brown sugar 2 lg eggs 1 tablespoon vanilla extract 1 cup brazil nuts thinly sliced 1 lg egg white preheat oven to 350 degrees prepare a 15 x 10 jelly roll pan spray with non stick spray in bowl combine flour baking powder xanthan powder and salt add in cinnamon and half the nuts in mixing bowl cream together shortening butter and sugar add in eggs and vanilla beat until light add in flour mixture spread in prepared pan beat egg white slightly brush over dough in pan sprinkle remaining nuts bake for 20 ­ 30 minutes

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p. 10

brown sugar cut-outs 1 cup butter 2 cups brown sugar 3 lg eggs 2 teaspoon lemon zest 3 cups partners pantry gf all purpose flour 1 teaspoon baking soda 1 teaspoon xanthan powder 1 teaspoon ground ginger frosting 1 ½ cup powdered sugar ½ cup vanilla extract 3 tablespoons half and half food coloring in bowl combine flour baking soda xanthan powder and ginger set aside in mixing bowl cream together butter and sugar add in eggs and lemon zest add in flour mixture wrap and chill 2 hours preheat oven to 350 degrees line baking sheets with parchment paper on floured surface or cutting board roll out dough to ¼ inch thickness cut cookies in desired shapes place on baking sheets and bake for 8 ­ 10 minutes frosting in mixing bowl place sugar and vanilla add in just enough half and half to create a spreadable frosting browned butter hazelnuts drops ½ cup butter 2/3 cup brown sugar

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p. 11

¼ milk 1 ½ partners pantry gf all purpose flour 1 teaspoon xanthan powder 1 cup hazelnuts toasted and ground brown butter frosting 3 tablespoons butter 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk preheat oven to 350 degrees line cookie sheets with parchment paper in saucepan heat butter until it turns the color of light brown sugar stir in sugar and milk stir in flour and hazelnuts fold until well combined scoop dough into 1 inch balls onto cookie sheets bake for 10 ­ 12 minutes frosting in saucepan heat butter over medium heat until turns golden brown remove from heat whisk in powdered sugar and vanilla and enough milk to make a frosting of spreadable consistency.

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p. 12

butterscotch milk chocolate chip bars 1 ½ cups brown sugar ½ cup butter 2 teaspoons vanilla extract 2 lg eggs 2 cup partners pantry gf all purpose flour 2 teaspoons baking powder 2 teaspoons xanthan powder ½ teaspoon salt 1 cup milk chocolate chips ½ cup chopped nuts frosting 1 cup milk chocolate chips ¼ cup butter 1 ¼ cups powdered sugar 3 tablespoons milk 1 teaspoon vanilla extract preheat oven to 350 degrees coat a 9 x 13 pan with non-stick spray in bowl combine flour baking powder xanthan powder and salt set aside in mixing bowl cream together butter and sugar add in eggs and vanilla mix in flour mixture fold in chips and nuts pour into prepared pan spread evenly in pan bake for 15 -20 minutes or until edges are firm allow to cool frosting in small saucepan over low heat melt chocolate chips and butter stir until smooth remove from heat add powdered sugar milk and vanilla blend well spread over cooled bars.

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p. 14

cakey chocolate chip cookies 2 1/3 cups partners pantry gf all purpose flour ½ teaspoon baking soda ½ teaspoon xanthan powder 1 cups butter ¾ cup sugar ¼ cup brown sugar 1 teaspoon salt 2 teaspoons vanilla extract 2 lg eggs 2 cups semisweet chocolate chips preheat oven to 350 degrees line baking sheets with parchment paper in bowl combine flour xanthan powder baking soda and salt in mixing bowl cream together butter and sugars add in eggs and vanilla mix in flour mixture fold in chocolate chips scoop dough onto baking sheets bake for 10 ­ 12 minutes allow to cool on sheets for 2 minutes transfer to wire racks

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p. 15

cardamom-honey cut-outs 3 cups partners pantry gf all purpose flour ¼ teaspoon baking soda ¼ teaspoon xanthan powder ½ teaspoon salt 1 teaspoon ground cardamom 1 cup butter ¾ cup sugar ¼ cup honey 1 lg egg 1 teaspoon vanilla extract in bowl combine flour baking soda xanthan powder cardamom and salt set aside in mixing bowl cream together butter honey and sugar add in egg and vanilla mixing flour divide dough in half wrap in plastic wrap chill for 2 hours preheat oven to 350 degrees line baking sheets with parchment paper on flour surface roll out dough to 1/8 inch thickness cut out desired shapes bake for 11 ­ 13 minutes.

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