Archive for November 30th, 2009

When Seton Family of Hosptials asked for a gluten free sugar cookie recipe we here at World Wise Grains knew we could not ignore their request. These delicious cookies are not only a healthy gltuen free snack but will definately be a new favorite in your house. 

Ingredients

• ½ Cup Arzu Original
• 1/3 Cup warm milk
• 1 Stick Butter or Margarine
• 1 ½ Cup Sugar
• 2 Eggs
• 1 Cup Sorghum Flour
• 1/3 Cup Tapioca Flour
• 2 Teaspoon GF Vanilla
• 2 Teaspoons GF Almond Extract
• ½ Teaspoon Xanthan Gum
• 2 ½ Baking Powder

Directions

1. Mix dry Arzu with warm milk. Set aside to cool.
2. In large mixing bowl, cream margarine, sugar and eggs together.
3. Add additional ingredients dry ingredients and mix well.
4. Add Arzu and milk mixture and mix well.
5. Chill covered dough (30 minutes in the freezer) or (2 or more hours in the refrigerator)
6. Use mixture of ½ cup sorghum flour and ½ cup tapioca to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut in your favorite shapes. Choose shapes without small, intricate cut outs- for instance bells, trees, boots, etc. work best) It is important to keep all cookies close to the same thickness as possible for even cooking.
8. Place on cookie sheet lined with parchment paper and bake in a 350* preheated oven for 7-10 minutes.
9. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch cookies.

Icing:

If you are not planning to ice cookies, you may sprinkle some sugar onto shapes and lightly press into dough before cooking. Of course though we all know that no cookie is perfect without the icing on the top.

Ingredients

• 1 Cup Confectioners’ Sugar
• 2 teaspoons milk (may substitute with orange juice or other favorite juice)
• 3 teaspoons Agave Nectar
• ½ teaspoon GF Almond Extract
• ½ teaspoon GF Vanilla Extract
• Food coloring of choice

Directions

1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in agave nectar and extracts until icing is smooth and glossy. If icing is too thick, add more agave. If too thin, add more confectioners’ sugar.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

We all know how hard it is to get the entire family satisfied when baking. It is even more difficult when your a gluten free baker. With this recipe we are hoping to encourage traditional family baking, even for gluten free bakers. Like many of our other recipes these cookies’  recipe was developed after recieving a request by Seton Family of Hospitals in Central Texas.

Ingredients

• 6 Tablespoons Butter or Margarine
• 1 Cup Brown Sugar
• 1 Egg
• ¼ Cup Molasses
• 1 Teaspoon Cider Vinegar
• 1 Cup Quinoa Flour
• 1/3 Cup Tapioca Flour
• ½ Cup ARZU Chai Flavor
  (may substitute with Original Flavor Arzu and 2 Teaspoon Cinnamon)
• ¼ Teaspoon Cloves
• 2 Teaspoons Ginger

Directions

1. Pre-heat over to 350*
2. In large mixing bowl, cream butter and sugar together.
3. Add eggs, molasses and vinegar. Mix well.
4. Add remaining ingredients. Mix until blended.
5. Chill covered dough (30 minutes in freezer) or (2 or more hours in refrigerator)
6. Use mixture of ½ cup quinoa flour and ½ cup tapioca flour to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut with gingerbread cookie cutters. It is important to keep all cookies as close to the same thickness as possible for even cooking.
8. Decorate as desired with raisins, cranberries, etc for buttons and eyes. Sprinkle sugar onto gingerbread cookies and lightly press into dough before cooking.
9. Place on cookie sheet lined with parchment paper.
10. Bake in oven for 12-15 minutes.
11. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

 Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch gingerbread cookies.