Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Classic Christmas Cookies-need Recipes!

Katester

Recommended Posts

Katester Enthusiast
Katester
Posted

I'm looking for classic christmas cookie recipes. Easy, recipes with less than 5 flours?

In particular:

Gingerbread

The peanut butter cookies with Hershey kisses in them

Potato Chip Cookies

Cookie Press Cookies

Fudge

Does anyone have any other Christmas cookie recipes that are simple to make and simply delicious? Anything can help!!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


happygirl Collaborator
happygirl
Posted

We use this recipe for peanut butter blossoms. Substitute your regular flour mix (I've used BRM or BB)

Open Original Shared Link

Wonka Apprentice
Wonka
Posted
I'm looking for classic christmas cookie recipes. Easy, recipes with less than 5 flours?

In particular:

Gingerbread

The peanut butter cookies with Hershey kisses in them

Potato Chip Cookies

Cookie Press Cookies

Fudge

Does anyone have any other Christmas cookie recipes that are simple to make and simply delicious? Anything can help!!!

Just made these the other day:

Spritz Cookies TNT from Karen in NewYork

1 cup butter or margarine

3/4 cup sugar

1 egg

1 teaspoon vanilla

2 1/4 cups gluten-free flour mix (I use Hagman's gluten-free blend)

2 teaspoons xanthan gum

1/4 teaspoon baking powder

Cream shortening and sugar well. Beat in egg and vanilla. Sift dry ingredients and add. Fill cookie press and form cookies on ungreased cookie sheets. Sprinkle with coarse colored sugar or sprinkles if desired. Bake at 375 degrees for 10-12 minutes (at 9 minutes, mine were perfect).

*Note from Mireille: doubled it, but I made a mistake, I added 2 lb of butter instead of 2 cups, so, I had to re-double the rest of the ingredients to end up with a quadruple recipe.

But it works and they are very very good at least.

I have made about the half of my batter and put the rest in my cold solarium, as I was to tired and fed up with cookies.

I'll warm the batter in the microwave at defrost and continue this morning.

My battery cookie press is working fine. I had to warm the dough a little in the microwave for it to come out, but it's working pretty well.

I haven't tested these out yet but heres the recipe anyways (it looks good to me):

Gingerbread Cut-Out Cookies

From "Nearly Normal Cooking for Gluten-Free Eating" by Jules E.D. Shepard

Ingredients

3/4 cup Earth Balance vegan shortening (alternatively, unsalted butter or margarine)

1/4 cup molasses

1 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups Nearly Normal Gluten-Free Flour Mix ™ (recipe below)

1 cup rice flour

1/2 cup buckwheat or brown rice flour

pinch salt

2 teaspoons ground cinnamon (I reduced it to one teaspoon)

2 teaspoons ground ginger

1 teaspoon cloves (I reduced to ½ teaspoon)

3 teaspoons baking powder

1/2 cup water

cornstarch for rolling out dough

Method

In a large mixing bowl, beat shortening, molasses, brown sugar and vanilla with an electric mixer until well combined and creamy.

In another bowl, combine flours, salt, cinnamon, ginger, cloves and baking powder. Gradually fold in dry ingredients into shortening mixture, adding water as necessary. The objective is a moist dough ball. Divide dough in half, wrap in plastic and chill for at least one hour. Dough should be very cold before rolling out.

Preheat oven to 325 degrees.

Liberally dust work surface and rolling pin with cornstarch. Roll out one half of dough into a rectangle shape about 1/2 inch thick. The thinner the dough, the crispier the cookie.

Cut out into shapes and place onto a baking sheet lined with parchment paper. You may need a pie server or thin flipping spatula to help lift dough off work surface onto baking sheets.

Sprinkle with coarse sugar or decorate with dried fruit, jimmies or whatever strikes your fancy.

Bake for 25 minutes, or until lightly browned. Allow to cool on baking sheet for five minutes before transferring to a cooling rack.

Makes about 2 dozen 2-inch cut-out cookies, or 1 dozen 4 inch gingerbread people.

Dough may be frozen for later use.

Nearly Normal Gluten-Free Flour Mix

Ingredients

1 cup white rice flour

1 cup potato starch (not potato flour)

1 cup cornstarch

1/2 cup corn flour (may also be sold/labelled as whole grain cornmeal; Bob's Red Mill is one brand)

1/2 cup tapioca flour or tapioca starch

4 teaspoons xanthan gum

Method

celiac-mommy Collaborator
celiac-mommy
Posted

Peanut Butter cookies-super easy

Open Original Shared Link

instead of adding the chocolate chips, flatten a bit and use a Kiss

Fudge, base recipe, lots of variations possible-nuts, marshmallows, candies, cookies, etc...

Open Original Shared Link

Gingerbread-more than 5 ingredients, but yummy

Open Original Shared Link

Katester Enthusiast
Katester
Posted
  • Author
We use this recipe for peanut butter blossoms. Substitute your regular flour mix (I've used BRM or BB)

Open Original Shared Link

This recipe looks great!!! What is BRM or BB though?

JNBunnie1 Community Regular
JNBunnie1
Posted
This recipe looks great!!! What is BRM or BB though?

'Bob's Red Mill' and 'Better Batter' are two brnds of flours available. Be careful with BRM mixes, they tend to have bean flour which a number of people find distasteful unless it's covered by a very strong flavor. For example, the BRM chocolate cake mix has bean flour but is delicious, you totally can't taste it. Whereas the BRM choc chip cookie mix you CAN taste it, for me, not so yummy.......

Sientara Newbie
Sientara
Posted

So many different ways to make the peanut butter chocolate cookies . . . and they all looked different than the one I have used so here's one more:

12oz peanut butter chips

1 can sweetened condensed milk

chopped nuts

chocolate kisses

Melt peanut butter kisses and sweetened condensed milk until smooth. Pour into greased square pan and cool until it can be handled. Roll into one inch balls (it will be sticky) and then in the nuts. Press unwrapped chocolate kiss into middle of ball.

These always disappear fast in my family.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


AMQmom Explorer
AMQmom
Posted

The current "Living Without" magazine also has lots of yummy looking Christmas cookie recipes in it! I'm giving a bunch of them a try later this week!

Katester Enthusiast
Katester
Posted
  • Author
Just made these the other day:

Spritz Cookies TNT from Karen in NewYork

1 cup butter or margarine

3/4 cup sugar

1 egg

1 teaspoon vanilla

2 1/4 cups gluten-free flour mix (I use Hagman's gluten-free blend)

2 teaspoons xanthan gum

1/4 teaspoon baking powder

Cream shortening and sugar well. Beat in egg and vanilla. Sift dry ingredients and add. Fill cookie press and form cookies on ungreased cookie sheets. Sprinkle with coarse colored sugar or sprinkles if desired. Bake at 375 degrees for 10-12 minutes (at 9 minutes, mine were perfect).

*Note from Mireille: doubled it, but I made a mistake, I added 2 lb of butter instead of 2 cups, so, I had to re-double the rest of the ingredients to end up with a quadruple recipe.

But it works and they are very very good at least.

I have made about the half of my batter and put the rest in my cold solarium, as I was to tired and fed up with cookies.

I'll warm the batter in the microwave at defrost and continue this morning.

My battery cookie press is working fine. I had to warm the dough a little in the microwave for it to come out, but it's working pretty well.

I tried these the other day and they came out very, VERY crumbly. I'm not sure why but most of them fell apart when I tried to take them off the cookie sheet. The ones that did survive fell apart as soon as I took a bite. Does anyone have an idea as to why this happens?

Wonka Apprentice
Wonka
Posted
I tried these the other day and they came out very, VERY crumbly. I'm not sure why but most of them fell apart when I tried to take them off the cookie sheet. The ones that did survive fell apart as soon as I took a bite. Does anyone have an idea as to why this happens?

Did you leave out the xanthan gum by accident? How did you measure your flour? I always fluff up my flour and spoon it into the measuring cup. If you use the measuring cup to scoop up the flour, you can get way more than the recipe calls for , making the mix too dry and crumbly. I'm not sure what the answer is, mine stayed intact and none were crumbly.

Katester Enthusiast
Katester
Posted
  • Author
Did you leave out the xanthan gum by accident? How did you measure your flour? I always fluff up my flour and spoon it into the measuring cup. If you use the measuring cup to scoop up the flour, you can get way more than the recipe calls for , making the mix too dry and crumbly. I'm not sure what the answer is, mine stayed intact and none were crumbly.

I did add the xanthan gum. I used the measuring cup to scoop the flour. I've never heard of that being a problem but I can definitely see how that would change the measurements! Thanks for the tip!!! The taste was great with the cookies. =)

Katester Enthusiast
Katester
Posted
  • Author
Fudge, base recipe, lots of variations possible-nuts, marshmallows, candies, cookies, etc...

Open Original Shared Link

I tried the fudge recipe yesterday. Turned out delicious!!! Very rich and decadent. Perfect recipe, easy and extremely yummy!!!

celiac-mommy Collaborator
celiac-mommy
Posted
I tried the fudge recipe yesterday. Turned out delicious!!! Very rich and decadent. Perfect recipe, easy and extremely yummy!!!

I'm glad you liked it. It's one of my favorites and it's fun to add a bunch of different stuff to it--my kids love almonds and mini marshmallows! We had a Christmas party last night and I made chocolate fondue with a bunch of dippers-fruit and cookies-anyway, I made a large pan of brownies and apparently didn't let them cook long enough, because when I tried to cut them, every piece from the middle was a big gooey mess, but tasted GREAT, so I rolled them all into truffle sized balls and dipped them into Wilton peanut butter melts. They were a bigger hit than the fondue! So, i guess if you end up making something that tastes good, but falls apart or looks inedible, save it because there's always another use for it ;)

Wonka Apprentice
Wonka
Posted
I'm glad you liked it. It's one of my favorites and it's fun to add a bunch of different stuff to it--my kids love almonds and mini marshmallows! We had a Christmas party last night and I made chocolate fondue with a bunch of dippers-fruit and cookies-anyway, I made a large pan of brownies and apparently didn't let them cook long enough, because when I tried to cut them, every piece from the middle was a big gooey mess, but tasted GREAT, so I rolled them all into truffle sized balls and dipped them into Wilton peanut butter melts. They were a bigger hit than the fondue! So, i guess if you end up making something that tastes good, but falls apart or looks inedible, save it because there's always another use for it ;)

What a great save, very ingenious.

Wonka Apprentice
Wonka
Posted
I did add the xanthan gum. I used the measuring cup to scoop the flour. I've never heard of that being a problem but I can definitely see how that would change the measurements! Thanks for the tip!!! The taste was great with the cookies. =)

Baking really is science. Exact measuring will give you the best results. I really like a recipe that gives me weight measures. I use my scale and have never had a failure with that type of recipe. Failing that I always spoon in my flours so that I don't end up with too much.

JNBunnie1 Community Regular
JNBunnie1
Posted
Baking really is science. Exact measuring will give you the best results. I really like a recipe that gives me weight measures. I use my scale and have never had a failure with that type of recipe. Failing that I always spoon in my flours so that I don't end up with too much.

Crap! Warning to everyone: I scoop my flours, so if you use one of my recipes, do that.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,109
    • Most Online (within 30 mins)
      7,748
    Kathy001
    Newest Member
    Kathy001
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • RMJ
      need help understanding testing result for Naked Nutrition Creatine please

      By RMJ · Posted

      They don’t give a sample size (serving size is different from sample size) so it is hard to tell just what the result means.  However, the way the result is presented  does look like it is below the limit of what their test can measure, so that is good.
    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @cristiana,  I react the same way.  Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies.  This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies.   We have opioid receptors throughout our bodies including lots in the digestive tract. Casein raises tTg IgA antibodies just like gluten consumption does, which leads to further intestinal damage and continuing inflammation.  No wonder our bodies react to it by pushing the "emergency evacuation" ejection seat button! The mother of my childhood friend was British and introduced me to drinking tea properly with milk or cream.  I miss it so much.  And chocolate ice cream.  Not worth the after effects, though.  I've found taking Omega Three supplements (flaxseed oil, sunflower seed oil, evening primrose oil) helps shake those dairy cravings.   Green leafy veggies like broccoli, kale, and greens (mustard, turnip, collards) are great sources of calcium.  Avoid spinach as it is high in oxalates that block calcium absorption and may cause kidney stones.  Yes, more leafy greens are needed to reach the same amount of calcium in a glass of milk, but the greens have other benefits, like increased dietary fiber and polyphenols that act as antioxidants, reduce inflammation, and promote health.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards.  The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.   Some people in remission report being able to consume gluten again without consequence.  Another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.  
    • TheDHhurts
      need help understanding testing result for Naked Nutrition Creatine please

      By TheDHhurts · Posted

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing test results as ppm, so I'm not sure what <0.025MCG means. Can it be converted to ppm easily? I want to confirm that it is safe to use.
    • cristiana
      Insomnia help

      By cristiana · Posted

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated.  So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly.  I came off dairy completely next and it worked like a charm, but started to reintroduce quite gradually it as I missed it! To this day, if I overdo dairy products, they work like a mild laxative.  I've never wanted to give up milk completely as I like it so much, and my mum had osteoporosis and it's an easy way of getting calcium.  But it doesn't really 'sit' well with me.   You may need to experiment a bit as when I was healing certain dairy products were worse than others - I could cope with one brand of Greek yoghurt, but I got extremely and painfully bloated with another brand of live British yoghurt.  
    • wellthatsfun
      nothing has changed

      By wellthatsfun · Posted

      i have been strictly gluten free for 7 months. this includes avoiding anything that may contain gluten and making sure surfaces and appliances are clean. i am 18 years old in australia and my tTG-IgA results were 69U/mL, pretty low compared to most people's, for reference. i feel the exact same as before. sure, i was pretty much asymptomatic/silent. the worst i'd get was occasionally bad stools and pitting of the nails/brittle hair since early childhood - and i was diagnosed with low iron and vitamin d which checks out due to easy bruising and such. but those symptoms have remained. maybe i'm jumping the gun, sure. i know it can take years to fully heal. but being over half a year in, i feel that i should be, y'know, healing. i'm nearly at my wits end and wondering if i should have a piece of bread or something to see how i go - to see if i possibly have refractory? my mental health is declining as i feel myself wanting to bang my head against a damn wall out of frustration every day. cravings haven't gotten better. look, i love the stuff i still can have, like salads and such. OH! i haven't lost any weight, which is mind boggling considering i eat very healthily now! i've always been on the chubbier side which is atypical of coeliac. i just don't know what's going on with me. i try to remain hopeful but i'm just so sad all the time. thanks for reading  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.