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Archive for the ‘Winter’ Category


GLUTEN-FREE

1 c Unsalted butter
1 c superfine sugar
1 egg, separated
1 c Rice Flour
1 c Tapioca Flour
1 tsp almond extract
1/2 c sliced almonds, raw
1 TBS granulated sugar
1 tsp cinnamon
1 tsp xanthan gum

1. Preheat oven to 350 degrees.
2. In mixer with a paddle attachment, beat the butter until light and fluffy. Add the sugar and continue beating until well blended. Add egg yolks, one at a time, blending well before adding the second egg yolk. Then add the almond extract. Beat until well blended.
3. Add the flour mixture and beat at low speed until well blended.
4. Pat dough into a jelly roll pan (¼ sheet).
5. Beat egg white until foamy. Brush over dough.
6. Spread sliced almonds over egg whites and press gently into dough.
7. Sprinkle with cinnamon & sugar mix.
8. Bake for 20-25 minutes at 325-350 degrees until lightly brown.
9. Let cool for a few minutes. The cut the ‘pan of cookie’ into diamonds. ADD HINTS.
10. Cool and remove from pan.

GLUTEN-FULL
1 c Unsalted butter
1 c superfine sugar
1 egg, separated
2 c AP Flour
1 tsp almond extract
1/2 c sliced almonds, raw
1 TBS granulated sugar
1 tsp cinnamon

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GLUTEN-FREE
1 c unsalted butter
0.5 c powdered sugar
1 c Rice flour
0.75 c Tapioca Flour
0.5 c Potato flour
1 tsp. kosher salt
1 TBS. vanilla extract
0.75 c pecans, chopped
1 tsp. xanthan gum
More powdered sugar required to roll cooled, baked cookies.
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Cream butter and powdered sugar well.
3. In a separate bowl combine dry ingredients.
4. Finely chop pecans any which way.
5. Add dry ingredients to butter mixture. Mix until flour is incorporated. Add pecans. Continue to mix until the pecans are ‘evenly’ distributed.
6. Mold into 1 inch balls.
7. Place on parchment paper covered cookie sheet.
8. Bake for 15 minutes. The bottom of the cookie should be light brown. The top portion of the cookie should show no baked brown color.
9. Cool the cookies and then roll in powdered sugar.

GLUTEN-FREE TIPS:

In Direction 3 cream the butter and powdered sugar until a bit fluffy.

To bring butter to room temperature, I take the butter straight from the refrigerator and put it in the microwave at 100% for 15 seconds (1 cup of butter takes 15-20 seconds, while a pound of butter takes about 25 seconds and ¼ cup takes about 10 seconds). Softening the butter lets the butter and sugar fluff up better when mixing.

At direction 4 I use a food processor. For the first 20 seconds I hit the on bottom. Then I use the pulse bottom to finish off the chopping. I chop my pecans very fine, which creates a better gluten-free cookie.

GLUTEN-FULL
1 c unsalted butter
0.5 c powdered sugar
2.25 c AP flour
1 tsp. kosher salt
1 TBS. vanilla extract
0.75 c pecans, chopped


GLUTEN-FULL TIPS:

At direction 5 the key is to get the chopped pecans well incorporated into the dough without over mixing the all-purpose flour.
Here’s what works for me. After the butter mixture is fluffy add the flour and mix, just for a minute or so. Use the pulse function if you have one on your mixer. The mix will still look slightly ‘flourery’. Add the pecans and then continue mixing. The flour will finish getting incorporated as the pecans are being evenly distributed.
I tried adding the pecans to the butter mixture before adding the flour. I didn’t like the cookie as much.

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OLYMPUS DIGITAL CAMERAGLUTEN-FREE
4 oz. unsweetened chocolate
0.5 cup unsalted butter
2 cup superfine sugar
2 tsp. vanilla
4 eggs
1 cup Rice flour
0.5 cup tapioca flour
0.5 cup sorghum flour
2 tsp. baking powder
1 tsp. Kosher salt
1 cup chocolate chips

DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Melt the SIFTED unsweetened dutch cocoa powder with the unsalted butter in the microwave.
3. Transfer to a mixer and add the superfine sugar. After stirring the mixture will be thick and grainy.
4. Add the vanilla; then add the eggs, one at time. Mix each egg in well before adding the next egg.
5. In a separate bowl combine the flour(s), baking powder and kosher salt.
6. When the chocolate, butter, sugar, vanilla and egg mixture looks light and fluffy (could take a few minutes of mixer beating) add the flour mixture. See TIPS for my experience with adding flour(s)
7. Add chocolate chips.
8. Transfer the gooey dough to a bowl and chill for at least several hours; overnight (or a day or two) is fine. The dough needs to firm up before baking.
9. Make 1” balls and roll, liberally, in powdered sugar. Place on parchment covered cookie sheet. Bake for 8 minutes; no longer. Over-baking does not compliment these cookies.

GLUTEN-FREE TIPS:
At direction 6, two noteworthy items
1. Some gluten-free recipes include xanthan gum. I find that eggs add the stability and ‘glue’ for this cookie. No xanthan gum required.
2. While over mixing gluten-full flour makes a tough dough, the same is not true for gluten-free flours. When mixing in the gluten-free flours give them a few more turns with the mixer paddle.

GLUTEN-FULL
4 oz. unsweetened chocolate
0.5 cup unsalted butter
2 cup superfine sugar
2 tsp. vanilla
4 eggs
2 cup All-purpose flour
2 tsp. baking powder
1 tsp. Kosher salt
1 cup chocolate chips

GLUTEN-FULL TIPS:
At direction 6, two actions are important.
1) After the chocolate, butter, egg mixture is well blended crank up the speed to high. Let it beat for several minutes. The mixture will take on a like chocolate color and the dough will have a silky, fluffy texture. Do all the beating here because once you add the flour, beating is minimal. Remember over beating gluten flour creates a tough cookie.
2) When adding the gluten flour ingredients only mix the flour enough to ‘hide the white’. Then add the chocolate chips and mix until the chips are pretty evenly distributed. Don’t over mix. It’s key, key, key, to a great cookie.

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