Thumb Print Cookies 2.0 GF and Fabulous!

As children we each had our favorite cookies to make, this was traditionally my next older brothers’ to bake but once grown up I began to make them ‘cause they are addictively tasty.  I love it made with apricot jam, you can used chopped slivered almonds instead of walnuts for that version.  But, any flavor good quality jam will work, pick what you like.  I used two flavors this time; homemade peach jam and some store bought but excellently flavored raspberry jam. Like getting two cookies out of one batch of dough.

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A few  Christmases ago a dear friend gave me a new cookbook “Gluten-Free Christmas Cookies” by Ellen Brown.  I have tried several recipes and all were fantastic including this one, I swapped the candied red and green cherries for jam, but you can go old school and use those freaky candied cherries. It is made with cornstarch and white rice flour; not a flour blend but you should be able to find rice flour in a gf flour department or in a Chinese grocery store. Every grocery store has cornstarch. Use the jam you like to put on your toast!

Jam Thumbprint Cookies

Ingredients:

1 ½ cup white rice flour

1 cup sifted confectioner’s sugar

½ cup cornstarch

1 tsp. xanthan gum

1 tsp. cream of tartar

Pinch of salt

2 sticks unsalted butter sliced into thin slices

1 lg egg

1 Tbsp. whole milk

1 tsp. vanilla extract

1 cup finely chopped walnuts

½ cup jam; raspberry, peach, strawberry

INSTRUCTIONS: Combine dry ingredients in a large bowl food processor, steel blade, blend briefly.  Add butter to work bowl and process off and on until it resembles coarse meal.

Combine egg, milk and vanilla in a small bowl; whisk. Drizzle into the work bowl, pulse about 10-12 times until it forms a stiff dough.  If it doesn’t come together, add more milk a tsp. at a time. I added a tsp. more of milk to get the dough to form up.

Chill the dough for 15 to 20 minutes.

Heat oven to 350 degrees. Put racks in the middle of the oven. Place chopped walnuts in a wide shallow bowl and roll 1 1/2 inch balls of dough.  Roll them in the chopped walnuts, place on a parchment paper lined baking sheet.  Press an indent in with a finger and fill with about ½ tsp. jam.  Bake 14-15 minutes, until just firm but not browned.  They will be very delicate to the touch.  Let cool 2-3 minutes on sheet before carefully moving them to a cooling rack using a metal pancake turner. I bumped a couple and they just fell apart on the sheet; very fragile while hot.  They will solidify once they cool.  I store mine in cookie tins or Tupperware containers.  They won’t last as long as wheat flour based cookies but they get snapped up fast so that shouldn’t be a problem.  I supposed you could freeze them for a week or two if necessary.

They are not too sweet and so delicate, great with a cup of tea or coffee.  As good, if not better, then when I made them with all purpose wheat flour years ago before I had to go gluten free.  Your family will be amazed that they are gf, no one you serve them to will ever guess.  Totally tasty and fun to make with your kids! Enjoy.

This is a reposting of the same recipe I posted back in 2016. Minor text changes.

Nut Tassies….Tasty Addiction

Nut tassies are a local favorite here in eastern Pennsylvania. They look like a tiny pecan pie, about the size of one giant bite! I have eaten them at many people’s homes, heavenly delish and best made with pecans.  In all fairness, I never made them when I could still eat all purpose white flour. Perhaps it is that I was able to just snag them off a cookie plate at someone’s holiday party. Now that such was no longer a possibility, I started looking and found a great recipe on food.com, a classic tassie recipe complete with cream cheese dough pie crust and a filling almost identical to the traditional filling. And it was gluten free for folks like me…eureka!

I whipped up a batch of these gf tassies for a family Christmas gathering.  Even after chilling the dough my crust was very crumbly and with trepidation I rolled a ball a bit over an inch in diameter and it held together. Then I dropped it in my mini muffin tin and used my finger to spread it out and up the sides.  It worked and the tassies were simply delish!

As to the pecan filling, I didn’t chop my nuts really fine; left some in chunks to give a bigger texture which I prefer. The filing is so simple; chop the nuts, then dump the sugar and eggs in a mixing bowl, add the softened butter and the vanilla and nuts; stir and it is ready to spoon into the little crust cups you just created.

Here is the link to the recipe I used: http://www.food.com/recipe/gluten-free-pecan-tassies-105371

They are easy to make and totally yummy to devour.  I find it takes me 2-3 bites to down one of these treat.  Happy baking folks!

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Originally posted December 2016. Minor text changes.

Chocolate Chippers to Cheer About!

Years ago I searched for the holy grail of GF baking: home made chocolate chip cookies.  Bet you thought I was going to say some sort of bread!  That’s another post entirely.  Anyway, when I went GF almost 8 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great.  I keep looking for something that would approximate the real deal cookies I loved all my life.  Recipes I came across seemed to require that I buy weird vegetable shortenings or use Crisco. I draw the line at Crisco. Or they used odd flour blends and I feel it’s just not worth it to me to add another flour mixture just for one cookie recipe.  So I had not made chippers in years.  Missed them….desperately.  Store ones I tried were small, hard, drab in flavor and incredibly pricey. Until I went to King Arthur’s website and looked in their cookie recipes.  There it was: cookies made with the same flour blend I use and made with butter, one of my few chosen shortenings.  Glowing reviews and advice; said to make them and refrigerate a day or better yet, freeze them formed and ready to bake in a few minutes.  Comments about how much they are like Tollhouse cookies, great texture and flavor.  Bingo, this seemed so hopeful. So…Less than a week later I made up a batch; Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft. I am a happy chocolate chip cookie lover at last! Lots of you probably bake chocolate chip cookies for Christmas so I decided to reblog this cookie so you could easily make a batch.

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When I first made them I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) were still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. A big bonus I love isthat they can be frozen ready to bake in like 12 minutes.

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This is my go to basic chocolate chip cookie recipe; none other will do. I love that I can freeze them ready to bake and in 12 minutes I have warm fresh gooey cookies!

So, if you are still looking for a great gf chocolate chip cookie look no further:

http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.  Enjoy!

Originally published in 2016. Minor text changes.

Kiffles for Christmas

Kiffles are a local favorite here in eastern PA when it comes to cookies, particularly Christmas cookies. The Kiffle Kitchen on 512 north of Bath, PA has made their reputation on their outstanding kiffles, now sold on line! I used to enjoy them but never took the time to make them in the past. Now that I can’t eat gluten anymore I thought, why not bake some gf kiffles? They are a sort of local Ukrainian specialty (Their origin is Austria-Hungary in eastern Europe) so finding them in a cookbook and also gf was a challenge. Luckily, early this year I purchased “Gluten-Free Baking Classics The Heirloom Collection” by Annalise G. Roberts. It was published in 2014 and I bought it brand spanking new – not one miss in anything I have baked from it so far. Page 170 had the answer to my search; Rugelach, Kifles, and Kolaki.

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I got my courage up and made a batch of kiffles (the preferred local spelling) on Christmas Eve afternoon. I just did jam filled, apricot and raspberry. The cream cheese dough in formed into two discs and chilled before rolling out between wax paper sheets into an 8 inch square. I did find myself chilling the rolled out dough a bit to keep it from getting too soft as I filled and formed the kiffles. Not too cold but chilly. After rolling and a slight chill, cut each big square into 16 two inch squares and put a tsp. of best quality jam on each; fold together so the filling peeps out both ends and chill some more on the baking sheet. I brushed them with heavy cream and sprinkled a touch of granulated sugar on before they hit the 350 degree oven. The cute packets of dough and jam bake up lightly browned and delicate in about 15-20 minutes.  Success was felt when my mom ate a few that evening. Her smile told me how yummy they were.  I wish she was still around to share them with. This is my first Christmas without her….christmas baking 2015 025christmas baking 2015 026christmas baking 2015 027christmas baking 2015 028

Next time I will make them with the nut and cinnamon filling that is very traditional around the Lehigh Valley. I also hear that stores sell special kiffle filling meant just for these cookies. Gonna look for it; hopefully gluten free and therefore safe for me to enjoy.

So if you are gluten free and crave kiffles; this cookbook by Annalise Roberts is the place to find a workable recipe. She has never failed me yet with her desserts and I thank my lucky stars her cookbooks are on my shelf to guide me through holiday, parties and everyday meals. I don’t mean to sound like a salesperson for her but I can’t say enough great things about this new cookbook and her prior best seller Baking Classics – my copy of that is well worn and I couldn’t exist without it. This kiffle recipe is way too involved to type out for you and I think that if you are serious about baking gf you need to check it out and get your own copy, real soon!  Here are the ingredients for the dough but this is a three page recipe and you should support the author by buying her awesome cookbook called “The Heirloom Collection.

Cookie Dough:

1 cup King Arthur basic gf flour

2 Tbsp. sugar

1/2 Tsp. xanthan gum

1/2 Tsp. bakig powder

1/4 Tsp salt

6 Tbsp. unsalted butter at room temp.

4 ounces full fat cream cheese

1 -3 Tsp rice flour for rolling it out.

Note: I did a search on line for a gluten free kiffle recipe and didn’t really find one; lots of other cookies but these are quite a specialty and not made by most home cooks except in areas where they are popular and what you can buy is definitely not gluten free. I am very happy with these utterly delicious cookies and can heartily recommend them to you for your gf holiday baking. Enjoy

Originally published in 2016; just added ingredient list and minor text changes done 12/2020

Graham Crackers 2.0…. GF and BETTER

Graham crackers make great pie crust for unbaked pies. And for cheesecakes. But GF ones are kinda lacking in the texture and flavor department if you eat a whole one; so hard on the teeth and they are soo expensive for the few you get. So I finally decided to try and make my own. Read a few recipes and then modified to make them my own. These are made with Earth Balance spread as I had some I wanted to use, no eggs; practically vegan; just the honey is an issue.

Pretty easy to make in my stand mixer. Then you roll out between two sheets of parchment and use the pizza cutter to draw lines between them. Can prick with a fork to form perforations. They will be soft and take the impressions of what you draw on. They do puff up some in the oven; beware edges falling off: a bit fell off one edge of my sheet of crackers and burnt up. Stinky when burnt!

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Not too excited before baking, rolled out between parchment paper, kinda sad looking.

graham crackers out of oven

Freshly baked. Still soft and un-separated from other crackers.

GF Graham Crackers

Ingredients:

1  1/2 cups King Arthur Basic GF blend

1/2 cup brown sugar

1  1/2 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter or Earth Balance spread; cold

1 tsp. vanilla

3 Tbsp. water

3 Tbsp. honey

Directions: Put dry ingredients in stand mixer bowl. Blend. Add butter cut in cubes; blend until crumbly. Add vanilla, honey, water. If needed add an extra tsp of water.

Lay out a sheet of parchment paper on big baking board. Blop out batter on it. Top with another sheet of baking paper and roll thin to fill the space. Cut apart with a pizza cutter to make 15 cookies. Poke with a fork to add perforations as desired. Bake at 325 degrees for 17-20 minutes. At 17 minutes they will be soft cookies. 20 is needed for crunchy ones to break up for pie crust or to make s’mores with.  Let cool in pan 10 minutes then cool completely on drying rack. Store in plastic bag to keep moisture out.  They are delicious all by themselves. The homemade s’mores turn out well too!graham crackers on plate