gluten-free Christmas Baking

[ryebaby0]

We have a recipe for peanut butter cookies you can use to make the Hershey kiss cookies, from The Gluten-Free Kitchen (Roben Ryberg). Our favorite for cut-outs is from The Kid-Friendly Food Allergy Cookbook (Hammond). I mix 1 lb rice flour and a 5lb bag of Hagman's mix (or Bob's Red Mill) and substitute that in Joy of Cooking recipes (adding xanthan gum) and that has worked pretty well too.

[Claire]

I too am waiting for that Shortbread recipe.

Help - christmas is coming. Claire

[2Boys4Me]

We have a recipe for peanut butter cookies you can use to make the Hershey kiss cookies, from The Gluten-Free Kitchen (Roben Ryberg).

What's a Hershey kiss cookie? Like PB with chocolate chips? Sounds yummy.

[gabby]

Melt-in-your-mouth meringues.

These are super-easy to make, don't contain flour as an ingredient, and they melt in your mouth. They have to bake in a slow oven. For some Xmas fun, separate the mixture into three bowls. Add a couple drops red food coloring to one bowl, green food colouring the the next, and leave the final one white. This is just a recipe I use below. You can search online for plain meringue cookies, vanilla ones, or other flavours. Enjoy!!!

MERINGUE COOKIES

2 egg whites, room temperature

1/8 tsp. salt

1/8 tsp. cream of tartar

3/4 c. sugar

1/2 tsp. vanilla

1 c. chocolate chips

1 c. chopped pecans, optional

3 tbsp. crushed candy canes (3 lg.)

Heat oven to 250 degrees. Beat egg whites in small bowl until foamy. Add salt and cream of tartar; continue beating until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. When meringue is stiff and white fold in chocolate, nuts and candy.

Drop by teaspoons about 1 1/2 inches apart on greased cookie sheets. Bake 30-40 minutes (until they crack).

[happygirl]

Linda-I posted a recipe earlier in this thread for what you were asking about-the PB cookies w/a Hershey kiss on the top. My recipe calls them "peanut butter blossoms" and I think they are great!

[2Boys4Me]

Linda-I posted a recipe earlier in this thread for what you were asking about-the PB cookies w/a Hershey kiss on the top. My recipe calls them "peanut butter blossoms" and I think they are great!

Thanks Laura!

[jenvan]

Wanted to add the two recipes I used for my annual Christmas cookie exchange...very yummy!

White Chocolate Pumpkin Cookies (Gluten-Free)

Makes 4 to 5 dozen

2 cups gluten free flour blend*

1 tsp baking soda (Arm & Hammer)

3/4 tsp xanthan gum

1/4 tsp cinnamon

1/8 tsp ginger

1/8 tsp allspice

1/8 tsp nutmeg

1/8 tsp salt

1 stick unsalted butter (room temperature)

1 cup sugar

2 eggs

1 cup pumpkin puree

1 tsp vanilla

1 cup lightly toasted pecans, coarsely chopped

2 cups white baking chocolate, coarsely chopped (Bakers)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Mix flour, baking soda, xanthan gum, spices and salt together. In separate bowl, cream butter until white. Add sugar and continue creaming until fluffy, about 5 minutes. On slow speed, add eggs one at a time to butter mixture. Then add pumpkin puree and vanilla. Spoon in flour and spice mixture and blend. Fold in nuts and chocolate. Refrigerate for 1 hour before baking. Drop dough by teaspoonfuls onto prepared cookie sheets.

Bake 12 to 15 minutes. Cool for 5 minutes before removing to cooling rack.

*3/4 cup brown rice flour

3/4 cup fine white rice flour

3/4 sweet rice flour

2/3 potato starch (not flour)

1/3 tapioca starch

Seven-Layer Bars (Gluten-Free)

Makes 40 bars

1 (8 oz) bag Mi-Del Arrowroot Cookies

½ cup (1 stick) unsalted butter

1 cup semi-sweet chocolate chips

1 cup peanut butter chips

1 cup coarsely chopped walnuts

1 (14 oz) can sweetened condensed milk

2 cups sweetened coconut

Preheat over to 350 degrees. In a large food processor, pulse arrowroot cookies to coarse crumbs. Melt butter in a 9x13 glass baking dish in the preheated oven. Sprinkle cookie crumbs over butter and press down to form bottom crust. Layer remaining ingredients on top of crust in the following order: chocolate chips, peanut butter chips, walnuts, condensed milk and coconut. Bake for 25 minutes, or until coconut is slightly browned. Cool completely before cutting.

[Guest nini]

I made Gingerbread Men and Women Cookies today... using the Gluten Free Pantries Spice Cake mix... with the first batch I tried to move them to the cooling rack too soon and they fell apart, so I wanted to stress that if anyone makes these, LET THEM COOL ON THE PAN FOR A LITTLE WHILE BEFORE MOVING THEM TO THE COOLING RACK, also, don't put them too close together as they do tend to spread a bit...

BUT, end result, They were incredibly yummy, and the ones that didn't fall apart we had fun frosting!

[jerseyangel]

nini--Thanks for the tip! Glad they tasted good, that's the important part ..Yesterday, I used The gluten-free Pantry Cake & Cookie mix and made Snickerdoodles (the recipe on the bag). They were really easy and so good. In the next few days, I'll be attempting gluten-free rolled out sugar cookies for the first time. Also, over the weekend, I made Laura's Peanut Butter Blossoms (the one she posted here) and they were fantastic.

[kassixjo15]

i have an amazing peanut butter cookie recipe that is so so so so simple! i've made it numerous times and every time it has turned out well and i have made the peanut butter blossoms with this recipe and they as well turned out fabulous, lets just say they are my boyfriends ( a non celiac) favorite cookie. i got the recipe from dietary specialties a great company. the amazing part is that you use a cake mix from dietary specialties to make the cookies! ORDER IT !!!!!

they are called peanut butter crisscrosses

1 package of DIETARY SPECIALTIES WHITE CAKE MIX

2 eggs

1/2 cup of peanut butter

Preheat oven to 350. Blend Cake Mix, eggs and peanut butter together. Form into 1" balls ( you can then criss cross them with a fork). Bake for approximately 10 minutes. Yield 30 Cookies.

For the peanut butter blossoms you cook the cookies plain until they are almost done, then take them out press the hersheys kiss into the center put them back in for about a minute or so and TADA!

FABULOUS COOKIES!

[LJH1957]

Yesterday I made shortbread cookies for the first time and I was in heaven. To me they tasted like cookies with regular flour. I don't have the recipe with me at work but I will post it later. I even phoned my mom to tell her how great the cookies tasted. They rolled beautifully.

Cindy

Hi Cindy..... I am looking for a good shortbread recipe... Please e-mail me the recipe at mhowell3@rochester.rr.com ......... Thank you so much... We have a party to go to and I want to bring shortbread .... My husband has Gluten Ataxia.. Gluten has done small amont of brain damage... Linda

God Bless you and Merry Christmas....

[Claire]

Hi Cindy -

I have posted before for a shortbread recipe but no replies. If you have one can I also get a copy?

LJH1957 - I would like to talk with you - specifically about your husband's 'gluten ataxia'. We have a few people on this forum with ataxia - I being one. I am still waiting genetic test results (NIH). They are looking for a genetic ataxia. If that isn't the answer then gluten ataxia may be considered. I do not have celiac disease.

How and where was he diagnosed. Does he have celiac disease? Who suggested gluten-free? I have been telling this forum that neurologists have told me gluten-free for patients with neuro diseases is the wise way to go. I am assuming that your husband was told this also. Yes? I would like to hear from you. Claire

[jnifred]

This is my sugaar cookie recipe I have used for years and just substituted Pamela's Baking and Pancake mix. They turned out really well, not too sweet, crisp and yummy!!!

Roll-Out Cookies

1 cup softened butter

3/4 cup sugar, more or less to taste (original recipe called for 1 cup)

1 large egg

1 tsp vanilla

2 tsp baking powder

3 cup Pamela's Baking and Pancake mix

Preheat oven to 400. cream butter and sugar with mixer. Beat in egg and vanilla. Add baking powder and baking mix 1 cup at a time, mixing after each addition. Dough will be very stiff. Mix in last cup of baking mix by hand. No need to chill dough. Divide into 2 balls, on surface dusted with baking mix roll each ball about 1/8-1/4 inch thick. Cut using cookie cutters, sprinkle with colored sugars. Bake on ungreased baking sheet until lightly browned. This took about 14 minutes in my oven. (The recipe says 6-10 minutes, but that is using wheat flour, it took longer with the Pamela's)

the second batch did spread a bit, so I am thinking about decreasing the amount of butter to 3/4 cup to match the sugar amount. I would highly recommend this if you bake these. These turned out jus tlike the same cookies I've been making for years.......

Hope you enjoy!!

[LJH1957]

Hello my Friends,,

I got a Shortbread recipe from my Mom. She got it from a lady that made them shortbread every year..

5 cups flour

1 cup sugar

1 lb of butter

Flour mix I used,

6 cups Rice Flour

2 cups Potato Starch

1 cup Tapiocia Flour

2 cups Garfeva Bean Flour

1 cup Sorghum Flour

3 (more) cups Tapiocia Flour

3 cups Corn Starch

I only made 1/2 of the flour mix up,and was plenty of flour due to I made 1/2 of the recipe to see if it worked out... I also used Splenda inplace of the sugar for my hubby.

Make sure butter is softened. Mix it all together with hands. It will be nice and smooth and almost the color of butter when you are done mixing..

Flatten out on cookie sheet(whole recipe) OR 8x8 pan(1/2 recipe) til about 1/2 or SO inch thick..

Bake 350 for 15 minutes THEN 300 for 30 minutes.. It does need the whole time used.. Do Not let it get brown.. Shortbread is a cream color

My Mike says it melts in your mouth.. He says it is very good... I do not eat any shortbread( I have never liked it)..

Sure you all enjoy it... God Bless and Merry Christmas .... Linda