It's time to vote for the cookie contest. There is a LIST ON THE RIGHT that will help you link to the posts and help you decide!!! Hope you enjoyed the contest.
Now...if you haven't had enough cookies and cookie recipes yet this season, these are fabulous savory shortbread cookies that are gluten-free. Two months ago, when I had Linda O. Johnson as a guest, she prepared a "doggie" biscuit shaped shortbread cookie.
Now...if you haven't had enough cookies and cookie recipes yet this season, these are fabulous savory shortbread cookies that are gluten-free. Two months ago, when I had Linda O. Johnson as a guest, she prepared a "doggie" biscuit shaped shortbread cookie.
Well, I took the recipe
and made it gluten-free and it turned out great. What was even more fun was I
had made some raspberry sauce to go on ice cream that week. (Didn't take a
picture). Well, after making these cookies, I had a real, real, real sweet
tooth. So I pulled out the raspberry sauce and used it as a dipping sauce for
the cookies. Oh, my. Sugar rush, but the rush helped me finish up all my
wrapping and gave me the oomph to even attach all the bows! LOL
So I hope you enjoy these
goodies. They are crisp, savory, and delicious (with or without the dipping
sauce). {By the way, no cheese, but I would bet they would be great
dipped in cream cheese frosting, so I'm offering a link to that recipe, as
well.}
RASPBERRY SAUCE
Ingredients:
2 cups raspberries
1 cup water
1 cup sugar
Directions:
Place raspberries, water, and
sugar in a saucepan. Bring to a boil. Turn down and cook slowly for ten
minutes. Remove from heat. Store in a glass or Tupperware jar. Keeps for at least a month.
GLUTEN-FREE ROSEMARY SHORTBREAD
Ingredients:
1/2 cup unsalted butter (1 stick), softened to room
temperature
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup gluten-free sweet rice flour (or mixture of sweet rice
flour, tapioca starch, potato starch…your choice)
½ teaspoon Xanthan gum
Directions:
Preheat the oven to 300 degrees F.
Cream the butter with sugar. Mix in the rosemary, salt, gluten-free
flour and Xanthan gum, 1/4 cup at a time.
Stir by hand until well-distributed. Gather the dough into a
ball. Cook's Note: If the dough begins to soften or feel greasy, chill the
dough for 15 minutes.
Roll the dough out into a rectangle of 1/2-inch thickness
and cut into rectangles about 1/2-inch by 2-inch.
Place the dough on a cold ungreased baking sheet. Prick the
top with a fork. [VERY IMPORTANT.]
Bake the shortbread for 25 minutes, or until the dough
starts to turn a golden color.
Remove the shortbread from
the baking sheet and let cool completely on a rack.
Also, if you want a GLUTEN-FREE GINGER SNAP COOKIE recipe, here's my personally tweaked recipe GINGER SNAPS
And lastly, if you are on overload for sugar, I was recently interviewed by Diane Morasco, and she asked for my favorite holiday food. I serve it every year. It's Yorkshire Pudding. A lovely, buttery popover treat! I don't have a picture, but here's a link to the interview and you 'll find recipes for both regular and gluten-free Yorkshire Pudding!
The interview appeared in the Seattle PI news.
* * *
Happiest of Holidays!!!
May you be blessed with health, love, laughter and joy!
* * *
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out February 2012.
Sounds scrumptious and that raspberry sauce looks to die for! Yum. We love berries here...thanks for sharing this, Avery!
ReplyDeleteThis is the perfect recipe for me to make for a dear friend who will be visiting. Thank you!
ReplyDeleteAvery these sound great. Do you find it difficult to find gluten free ingredients for baking? My principal's daughter has celiacs so when I make treats I alwasy try to include gluten free treats that she can share with her teen aged daughter. I'm beginning to see more products in the story, but it often takes several stops at different stores just to get the supplies for a simple recipe.
ReplyDeleteI look forward to trying this out. Shortbread cookies are my absolute favorite but I haven't found a gluten free recipe before. Thanks so much!
ReplyDeleteElizabeth, glad you liked it.
ReplyDeleteShawn Busy Mom, always thrilled to help out with those who need to eat gluten-free.
Booklady, re: finding gluten-freen ingredients. Years ago, I did, and I had to buy online. But now Whole Foods, health food stores, Trader Joe's and regular markets have gluten-free items. I keep supplies on hand, of course. The major one is to have the basic flours, Xanthan gum, and vanillin (which nowadays is the cheaper vanilla). I find that there are a number of general brands, like Bob's Mill, that work well. If you can find the Xanthan gum, that's the most important, after that. What else might you be looking for? And btw, Betty Crocker and a couple of others are on the regular shelves with brownie and cake mixes that are really good. A little more expensive, but good.
~Avery
Erika, enjoy! I was astounded how good these turned out. I really really stress that the pricking with the fork mattered. Sounds silly, but it kept them cooking all the way through, I think. I'm not a master chef, so I'm not sure. :)
ReplyDelete~Avery
Great list of recipes, Avery. Everything looks so festive and delicious. Happy holidays to you and your family!
ReplyDelete~ Cleo
Should there be some baking soda in the GLUTEN-FREE ROSEMARY SHORTBREAD? I tried and they came out very flat and gritty.
ReplyDeleteThanks for your reply.