Christmas Cookies

[lonewolf]

I love baking cookies! I have 2 pretty easy gluten-free recipes that I make a lot around this time of year. My kids call the Russian Tea Cakes "Tea Bombs" because the first time I made them I didn't put in enough xanthan gum and they "exploded" when I tried to roll them in the powdered sugar.

Russian Tea Cakes (Adapted from Betty Crocker's Cookbook)

1 C Butter or margarine, softened (but not melted)

1/2 C Powdered sugar

1 tsp. Vanilla

2 C + 2 Tbs. gluten-free flour

1 Tbs. Xanthan gum

1 tsp. Ener-G egg replacer

1/4 tsp. salt ONLY if using unsalted butter

3/4 C chopped nuts (optional)

Powdered sugar

Heat oven to 400. Mix butter, 1/2 C powdered sugar and vanilla. Sift flour, xanthan gum, egg replacer and salt (if using) together 3 times. Stir flour mixture and nuts into butter mixture until dough holds together. Shape into 1" balls and place about 1 inch apart on ungreased cookie sheet. Bake until set, but not brown, 10-12 minutes. Cool slightly, roll in powdered sugar. DO THIS VERY CAREFULLY! Cool completely and then roll again in powdered sugar. Makes about 4 dozen.

Soft Molasses Cookies

2 C gluten-free flour or brown rice flour

3/4 tsp. Xanthan gum

1/2 tsp. Ginger

3/4 tsp. Cinnamon

1/2 tsp. Salt

1 Tbs. Ener-G Egg replacer

1/4 C Canola oil (or any oil - even melted butter)

2/3 C Molasses

1/3 C Honey

Heat oven to 375. Sift all dry ingredients together 3 times. Stir wet stuff together and then add to dry. Mix well. Drop by spoonfuls onto cookie sheet. (I usually spray little spots for the cookies with non-stick spray.) Bake for 10 minutes. Makes about 3 dozen. If you sprinkle a little powdered sugar on them right before they're completely cool it makes them more festive looking.

These taste similar to Pamela's ginger cookies, but aren't so spicy.

I hope other people have cookie recipes to share! We can do an online cookie exchange.

Liz

[jenvan]

sound great Liz! can't wait to try the "bombs"

[jerseyangel]

The molasses cookies look great! I was looking for a recipe for those--thanks