GLUTEN-FREE CHOCOLATE CRACKLE COOKIES
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
½ cup cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ½ cups brown sugar
3 eggs
1 tsp. vanilla
4 oz. unsweetened chocolate
4 tbsp. unsalted butter
-sugar
-confectioner's sugar
In a medium mixing bowl, whisk together first 5 ingredients; set aside. In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous. In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth. Whisk chocolate mixture into egg and sugar mixture until homogenous. Add dry ingredients; stir just until you can no longer see flour. Cover and chill in refrigerator about 3 hours. Just before baking, let dough rest at room temperature 10 min. Scoop 18 evenly-sized mounds (each about 1 ½" across) of dough onto a piece of parchment; using your hands, roll round balls (about 1 ½"); roll balls in sugar, then confectioner's sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until just barely set and puffy (about 12 min.), turning pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 18.
GLUTEN-FREE SUGAR COOKIE CUTOUTS
1 cup unsalted butter, at room temperature
1 cup sugar
2 egg yolks
1 tsp. almond extract
½ tsp. vanilla extract
2 ¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. salt
In a medium mixing bowl, using an electric mixer, beat butter with sugar until light and fluffy. Mix in egg yolks and vanilla. In a separate small mixing bowl, mix together gluten-free flour and salt; add to bowl with the butter mixture and mix until no traces of flour remain. Divide dough in half, shape into a rough disk shape and wrap tightly in plastic wrap; refrigerate 1 hr. or until firm. Using a rolling pin dusted lightly with gluten-free flour, quickly roll out ½ of the dough to an even ¼" thickness on a cold work surface sprinkled lightly with gluten-free flour (keep remaining dough refrigerated until ready to roll). Cut with cookie cutters, rerolling scraps. Place 1" apart on parchment-lined baking sheets. Bake in a preheated 350° oven until edges are lightly browned (8-12 min.), rotating and turning pans halfway through. Let rest on sheet pan 2 min; move cookies to a wire rack to cool.
Notes: The yield on this recipe will vary depending on size and shape of cookie cutter(s) used. A batch of approximately 4 dozen results from a cutter roughly 2" wide. This recipe also works well with all-purpose flour instead of the gluten free flour.
Makes about 4 dozen.
GLUTEN-FREE MOLASSES COOKIES
2 ¼ cups Pamela's Gluten-Free Artisan Flour Blend
1 tsp. baking soda
1 ½ tsp. Kowalski's Ground Ginger
1 ¼ tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Ground Cloves
¼ tsp. Kowalski's Ground Allspice
¼ tsp. Kowalski's Coarse Ground Black Pepper
¼ tsp. kosher salt
12 tbsp. unsalted butter, room temperature
⅓ cup brown sugar
⅓ cup sugar, plus more for rolling
1 egg yolk, room temperature
1 tsp. pure vanilla extract
½ cup unsulfured molasses
In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 24.
Note: This recipe also works well with all-purpose flour instead of the gluten free flour.
GLUTEN-FREE PISTACHIO SHORTBREAD COOKIES
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. kosher salt
½ cup roasted and salted shelled pistachios
½ tsp. vanilla extract
½ cup unsalted butter, cold, cut into ¼" pieces
1 egg yolk
2 tbsp. heavy cream, plus more for brushing the cookies
1-2 tbsp. granulated sugar, sanding sugar, or raw sugar, for garnish
Using a food processor, process first 4 ingredients until pistachios are finely ground. Add vanilla and butter; pulse just until fine crumbs form and you can almost press dough together between your fingers. Pour crumbs into a mixing bowl; add yolk and 2 tbsp. cream. Stir until evenly mixed. Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hours up to 5 days). Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets. Lightly brush the top of each cookie with cream; sprinkle with sugar. Bake in a preheated 325° oven until golden (about 18 min.). Let rest on sheet pan 5 min; move cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 weeks.
Makes 24.
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
½ cup cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ½ cups brown sugar
3 eggs
1 tsp. vanilla
4 oz. unsweetened chocolate
4 tbsp. unsalted butter
-sugar
-confectioner's sugar
In a medium mixing bowl, whisk together first 5 ingredients; set aside. In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous. In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth. Whisk chocolate mixture into egg and sugar mixture until homogenous. Add dry ingredients; stir just until you can no longer see flour. Cover and chill in refrigerator about 3 hours. Just before baking, let dough rest at room temperature 10 min. Scoop 18 evenly-sized mounds (each about 1 ½" across) of dough onto a piece of parchment; using your hands, roll round balls (about 1 ½"); roll balls in sugar, then confectioner's sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until just barely set and puffy (about 12 min.), turning pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 18.
GLUTEN-FREE SUGAR COOKIE CUTOUTS
1 cup unsalted butter, at room temperature
1 cup sugar
2 egg yolks
1 tsp. almond extract
½ tsp. vanilla extract
2 ¼ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. salt
In a medium mixing bowl, using an electric mixer, beat butter with sugar until light and fluffy. Mix in egg yolks and vanilla. In a separate small mixing bowl, mix together gluten-free flour and salt; add to bowl with the butter mixture and mix until no traces of flour remain. Divide dough in half, shape into a rough disk shape and wrap tightly in plastic wrap; refrigerate 1 hr. or until firm. Using a rolling pin dusted lightly with gluten-free flour, quickly roll out ½ of the dough to an even ¼" thickness on a cold work surface sprinkled lightly with gluten-free flour (keep remaining dough refrigerated until ready to roll). Cut with cookie cutters, rerolling scraps. Place 1" apart on parchment-lined baking sheets. Bake in a preheated 350° oven until edges are lightly browned (8-12 min.), rotating and turning pans halfway through. Let rest on sheet pan 2 min; move cookies to a wire rack to cool.
Notes: The yield on this recipe will vary depending on size and shape of cookie cutter(s) used. A batch of approximately 4 dozen results from a cutter roughly 2" wide. This recipe also works well with all-purpose flour instead of the gluten free flour.
Makes about 4 dozen.
GLUTEN-FREE MOLASSES COOKIES
2 ¼ cups Pamela's Gluten-Free Artisan Flour Blend
1 tsp. baking soda
1 ½ tsp. Kowalski's Ground Ginger
1 ¼ tsp. Kowalski's Ground Cinnamon
½ tsp. Kowalski's Ground Cloves
¼ tsp. Kowalski's Ground Allspice
¼ tsp. Kowalski's Coarse Ground Black Pepper
¼ tsp. kosher salt
12 tbsp. unsalted butter, room temperature
⅓ cup brown sugar
⅓ cup sugar, plus more for rolling
1 egg yolk, room temperature
1 tsp. pure vanilla extract
½ cup unsulfured molasses
In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.
Makes 24.
Note: This recipe also works well with all-purpose flour instead of the gluten free flour.
GLUTEN-FREE PISTACHIO SHORTBREAD COOKIES
1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
¼ tsp. kosher salt
½ cup roasted and salted shelled pistachios
½ tsp. vanilla extract
½ cup unsalted butter, cold, cut into ¼" pieces
1 egg yolk
2 tbsp. heavy cream, plus more for brushing the cookies
1-2 tbsp. granulated sugar, sanding sugar, or raw sugar, for garnish
Using a food processor, process first 4 ingredients until pistachios are finely ground. Add vanilla and butter; pulse just until fine crumbs form and you can almost press dough together between your fingers. Pour crumbs into a mixing bowl; add yolk and 2 tbsp. cream. Stir until evenly mixed. Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hours up to 5 days). Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets. Lightly brush the top of each cookie with cream; sprinkle with sugar. Bake in a preheated 325° oven until golden (about 18 min.). Let rest on sheet pan 5 min; move cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 weeks.
Makes 24.
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