From Daryl aka Avery: I adore cookies. I like sweet and I like savory. I like the ease of making cookies. I like how they store or freeze well.
For those who don't know, I'm working on a new book right now, the second in the French Bistro Mysteries. The first, AN ECLAIR TO REMEMBER, will come out in November.
Anyway, book 2, SOUFFLÉ OF SUSPICION, features a Sweet Treats Festival that includes cakes and cookies, ice cream, sorbet, soufflé, and more! Yum. But writing it makes me crave sweets all the time. Uh-oh.
Luckily, I like to exercise, and Sparky likes to take walks.
Another thing I love about cookies is how they make the house smell. Sure, you can buy a candle and light it, and it will give off a scent, but it's not as good as the real thing. [Funny tidbit: when I used to sell real estate, I'd make sure my clients baked a batch of cookies before an open house!]
One of my favorite scents is ginger. The craving for it starts around October when I'm making pumpkin pie or pumpkin soup. Then on into Thanksgiving, more pumpkin pie and pumpkin scones. And on into December, when I make these little ginger snap gems for the family.
The good news? Because they're so easy, I can continue to make them throughout the year - just for ME! Yay! They keep really well in a container.
FYI, for my celiac pals, this recipe is gluten free. Note to those who don't need to eat gluten-free, making them gluten-free doesn't change a thing about how great they are! They are crisp and chewy and downright yummy. Promise. But for those of you who CAN eat gluten and don't have gluten-free products on hand, swap out the gluten-free flour for regular flour and omit the xanthan gum! It's that easy.
Enjoy!
Gluten Free Ginger Snaps
Perfect!
(24 cookies)
Cookie ingredients:
3/8 cup oil
2/3 cup white sugar
1 egg
1/8 cup dark molasses
1 ½ cup gluten-free flour
( 1 cup sweet rice flour + ½ cup tapioca flour)
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 tablespoon ginger (yes,
a tablespoon!)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Topping:
1/3 cup cinnamon
sugar (1/3 cup sugar with ½ tsp. cinnamon)
Directions:
Preheat oven to 350 F degrees
Line a cookie sheet with
parchment paper. (*You will need 2 cookie sheets)
In a large bowl, mix oil
and sugar. Beat in egg and molasses.
Add in all dry ingredients:
gluten-free flour, baking soda, xanthan gum, ginger, cinnamon, and salt. Mix
well.
Roll into small walnut-sized balls. You might need to wet your hands to do so.
Place the balls 2” apart on cookie sheet. These do spread!
Bake 5 minutes.
While they are baking, make the cinnamon sugar.
Open oven and sprinkle cinnamon sugar to each cookie. Bake 5 more minutes.
Remove from oven. Cool 5 minutes while another batch cooks. Lift off with thin spatula onto cooling rack. (Don’t cool on paper towels – they will stick.)
Store in air-tight container.
YUM!
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.
The Wild West Extravaganza has come to Crystal Cove.
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Finally there's going to be a cheese festival in Providence!
Click to order.
Fabulous gluten-free cookie recipe and adorable Sparky :) EMS591@aol.com
ReplyDeleteThanks, Liz! Sparky does love his walks. :) ~ Daryl
DeleteLovely recipe, Daryl. And great news about the new series. All in all, a great day. Hugs.
ReplyDeleteThanks, MJ. All in all, no complaints from me! :) ~ Daryl
DeleteOh gluten free! These are a must try for me.
ReplyDeleteTonya, these truly are the best. Enjoy! ~ Daryl
DeleteI can almost smell the ginger.
ReplyDeleteBet these would be good with applesauce. I love hot gingerbread with applesauce. I layer the applesauce in the pan before adding the gingerbread mixture.
We used to boil water with cinnamon and ginger in it to scent the house. Less work than making cookies.
Yum. I love ginger. How can I lose weight when you keep tempting me?
ReplyDeletePat D
patdupuy@yahoo.com