Gluten-Free Sugar Cookies

 

It's Christmas time and it simply wouldn't be Christmas without decorated sugar cookies. Finding a gluten free sugar cookie recipe took some time and research. This one hits all the boxes - delicious, easy to decorate without breaking.  But, gluten free cooking requires a few extra steps to ensure success. The dough must be well chilled or else the cookies will not hold their shape.  After mixing the dough, it is wrapped and chilled for several hours. Then, after rolling and cutting out the cookies, the cookie sheet is placed in the refrigerator for 15 - 20 minutes to chill the dough again. Any dough scraps need to be chilled again. This simple extra step takes additional time, but the result is worth it.  

It is also important to note that different gluten free flour blends are made up of varying flour substitutes. This recipe was made with Bob's Red Mill Gluten Free 1-to-1 flour blend and the recipe was designed for this specific flour blend by Bob's Red Mill. Other gluten free flour may not give you the same outcome.

I frost the cookies with canned creamy vanilla frosting. Do your research, but most brands are gluten-free.

Also, check to ensure that your sprinkles and cookie decorations are also gluten free. Most sprinkles are made without gluten, but not all manufacturers can ensure no cross contamination with other gluten containing products. A little research will ensure your decorations are gluten free.

Ingredients

1 cup soft unsalted butter

1 1/4 cup white granulated sugar

1 large egg

1 tsp, vanilla

2 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking flour

1 tsp. Baking powder

1/4 tsp. salt

Instructions

In small bowl, combine flour, baking powder and salt.

In large bowl, mix butter and sugar until light and fluffy.  Add egg and vanilla extract and beat until well combined. Then, add flour  mixture and mix until well combined.

Shape dough into a ball, wrap in plastic wrap and chill for at least one hour. 

Preheat oven to 325 degree. Line baking sheets with parchment paper.

Remove dough from refrigerator. Place between two pieces of parchment paper and roll out to 1/8 inch thickness. Cut out desired shapes and place on prepared baking sheet.

Chill baking sheet with cut outs in refrigerator for 15 - 30 minutes.  (or chill dough after rolling but before cutting out cookies)

Bake until edges are golden brown, about 15 minutes, turning sheets half way through baking.

Let cool completely before decorating - about 20 minutes.

Carrot and Cucumber Christmas Trees

 A Christmas treat that doesn't add calories!

These little trees are easy to make and a festive addition.

Ingredients

1 cucumber

2 carrots

Toothpick

Small star shaped cookie cutter

Instructions

Peel carrots and slice large end into 1/4 inch round slices. Use mini cookie cutter to cut out stars.

Slice the other end of carrot into pieces about 3/4 inch long to form base of the Christmas tree.

Using a vegetable peeler, make make thin slices the length of the cucumber.

Stick a toothpick into the carrot base. Top with the cucumber, alternating back and forth. Top with star.

Bourbon Balls

I was looking through the handwritten recipe cards in my mom's old recipe box and found this one - a recipe for Bourbon Balls. I recall she made these every holiday season.  Because this is a no-cook cookie, the cookies are boozy with bourbon, making them an adult treat. Aging them for a week in the refrigerator blends the flavors.

Ingredients

2 1/2 cups crushed vanilla wafers
2 Tablespoons cocoa
1 cup finely chopped pecans
1/2 cup finely chopped coconut
2 tsp. vanilla
1/2 cup bourbon
6 Tablespoons corn syrup
1 cup confectioner's sugar

Instructions

In food processor, add vanilla wafers, coconut and pecans, working in batchs if needed. Process all until finely ground. Combine wafers, coconut and pecans with cocoa, vanilla, bourbon and corn syrup with a spoon.  Form into balls the size of a walnut. Roll in confectioner's sugar.  Store covered in the refrigerator for one or two weeks before eating.

Lemon Easter Chick Cookies

Semi-homemade Easter chick cookies start with a box of lemon cake mix and end up cute as can be.

Ingredients

9 orange candy slices
1 box lemon cake mix
2 eggs
1/2 cup shortening
Yellow food coloring (optional)
1 -2 Tablespoons mini chocolate chips
Small amount of orange-colored frosting

Instructions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.

Cut the orange candy slices into triangles to create the beaks for the chicks. Set aside.

In large mixing bowl, beat together cake mix, eggs, and shortening until well blended.
If desired, add several drops of yellow food coloring if you want the chicks to be a brighter yellow color.

For each chick, roll two balls of dough. One ball should be 1 1//2 inches and the other should be 3/4 inches. Place on prepared cookie sheet with the smaller ball touching the bigger ball.  Repeat with all the dough.

Bake for 10 - 12 minutes or until edges of cookies are golden brown.
Remove from oven. While cookies are warm. press two chocolate chips into the smaller ball as eyes.
Remove cookies to wire rack and allow to cool completely.

Place orange frosting into a sandwich bag. Cut off a very small piece at the corner of the bag.  Use this to pipe the feet onto each chick. Place an orange dot of frosting where the beak should be and press the candy beak on top.s

Recipe Source:  The Gold Lining Girl - But First, Dessert!

These cookies are easy and fun for kids to make!

Easter Fruit Pizza

Here is a fun variation of a round fruit pizza. Shape the cookie dough into an egg shape and decorate it  with fruit for a festive Easter dessert.

Ingredients

1 (16.5 ounce) roll of refrigerated sugar cookie dough
8 ounces cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
Various fresh or canned fruit such as blueberries, strawberries, mandarin oranges, grapes or kiwi
1/3 cup apple jelly
1 Tablespoon water

Instructions

Heat oven to 350 degrees. Keep cookie dough thoroughly chilled. Slice into 1/2 inch slices and place on cookie sheet in egg shape, Using floured fingers, press the dough out evenly into an egg shape.
Bake 16-20 minutes or until lightly browned. Cool and carefully remove to serving platter.

In small bowl, beat cream cheese with sugar and vanilla until fluffy. Spread over cooked crust. Arrange fruit on top.

In small bowl, combine apple jelly and water. Microwave and stir until well combined. Allow to cool.
With pastry brush, brush the jelly op top of the fruit. It will take on jewel like tones.

Peppermint Candy Cane Cookies

Nothing says Christmas like candy cane cookies. Fun to make and delicious to eat!

Ingredients

1 cup unsalted butter
1 cup sugar
1 1/2 tsp. peppermint extract
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 egg
2 3/4 cup flour
1 tsp red food coloring

Instructions

Put butter, sugar, peppermint extract, vanilla, baking powder and salt in mixing bowl. Beat until a paste forms and clings to the sides of the bowl.
Scrape down the bowl and add the egg. Beat until combined. Add flour and beat until just combined.
Remove the dough from the bowl and divide the dough in half. Return half to the mixing bowl. Add red food coloring and mix to combine.

Wrap each color of dough separately in waxed paper and place in refrigerator. Chill for 3 hours.

When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Allow dough to warm a bit at room temperature until it is easy to handle.  Pinch off 1-inch pieces of dough and roll into a 5-inch rope. Repeat for the other color. Lay the pieces side by side and twist. Curve the top into a candy cane shape and place on cookie sheet.

Space cookies 2 inches apart on cookie sheet. Bake for 10 - 11 minutes.  Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Homemade Chocolate Pudding with Baileys

This is the first time I have posted a recipe before I tried it, but this looks so delicious that I think you can't go wrong with this and I can't wait to try it.
This recipe comes from My Baking Addiction website.

Ingredients

1/4 cup sugar
1/4 cup cornstarch
1 1/3 cups milk
1 egg yolk
1/2 cup heavy cream
1/2 cup Baileys Irish Cream
1/2 teaspoon vanilla
3 ounces semisweet chocolate, coarsely chopped

Instructions

In a medium saucepan, combine sugar and cornstarch, whisking to incorporate thoroughly. Add milk and whisk until all is combined. Then, whisk in egg yolk and cream.
Place pan over medium heat, whisking constantly until the mixture comes to the full boil and thickens.
As soon as the mixture thickens, remove the pan from the heat and whisk in the Baileys Irish Cream and vanilla.
Add chocolate and whisk until it is completely melted and smooth.
Pour pudding into serving dishes. Let the pudding cool slightly and then cover the top with plastic wrap to prevent a skin from forming on the top. Refrigerate at least 2 hours before serving.
If desired garnish with whipped cream and shaved chocolate curls.

NOTE; This is a very thick pudding, almost custard-like in consistency. If you want more of a traditional pudding viscosity, reduce the amount of cornstarch.

Make Ahead Mashed Potatoes

When you are busy putting together a holiday meal, anything that you can make ahead is a big help. This mashed potato recipe is made 24 hours ahead and simply popped into the oven before the big meal. And did I mention that it is creamy and rich and delicious?

Ingredients

5 pounds Yukon Gold potatoes (no substitutes)
8 ounces cream cheese
1 stick of butter
1 cup sour cream
Salt and pepper
Milk
1/4 cup chopped chives (optional)

Instructions

Peel and dice potatoes. Boil in salted water until soft but not mushy. Drain well.
Return potatoes to pot. Mash roughly.
Combine mashing while adding cream cheese, butter and sour cream.
Mix until smooth with electric mixer.  Add small amount of milk to achieve desired consistency.
Season with salt and pepper to taste.
Place in casserole that has been greased with butter. Sprinkle with chives, if desired.
Cover and refrigerate over night.
On the day of serving, bake for 45 minutes in 350 degree oven or until hot.

Date Pinwheel Cookies

This is my mom's recipe and one of her favorites. She made these cookies every Christmas and to make sure that she was serving  "fresh from the oven" cookies, she would keep the dough in the freezer and slice off and bake a few at a time.

Ingredients

For the filling

2 1/4 cup dried date pieces
1 cup sugar
1 cup water
1 cup chopped walnuts

For the cookie

2 cups brown sugar
3 eggs
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup shortening or butter

Instructions

Prepare the filling by chopping the dates coarsely (if whole).  In medium saucepan, combine the chopped dates, sugar, water and nuts. Heat over medium heat until hot, stirring frequently until the mixture has the consistency of jam, about 20 minutes. Let the filling cool while you prepare the dough.
Cream brown sugar with shortening or butter. Add eggs, one at a time, and beat well after each addition. Add dry ingredients.
Divide the dough into four equal parts. Wrap each section in plastic wrap and chill for at least an hour.
Roll each portion of dough to 3/8 inch thickness. Spread one-quarter of the date mixture onto the dough and roll up like a jelly roll.
Wrap the rolled dough in plastic wrap and chill for 24 hours. At this point the dough can be frozen to make individual "fresh from the oven" cookies.
Slice dough into 1/4 inch pieces. Place sliced cookies on ungreased cookie sheet. Bake at 400 degrees for 10 minutes.

Chocolate Peppermint Pinwheel Cookies

Can't get enough chocolate and peppermint! These flavors say Christmas to me. This is a favorite cookie recipe that looks as good as it tastes!

Ingredients

3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 Tablespoon milk
Extra flour for rolling out the dough
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

Instrucitons

Sift together flour, baking powder, and salt. Put butter and sugar in a large bowl and beat until light and fluffy.  Add egg and milk and continue to beat. Put mixer on low speed and slowly add flour mixture. Continue to mix on low speed until dough pulls away form the side of the bowl.

Divide the dough in half. To one half, add the melted chocolate and vanilla. Add egg yolk, peppermint extract and crushed candy to the other half.  Wrap each half in plastic wrap and refrigerate for about 15 minutes. Roll out each dough section to approximately 1/4-inch thickness. Place the peppermint rolled out dough in top of the chocolate rolled out dough. Press together around the edges. Roll the dough into a log. Wrap in waxed paper and refrigerate for 2 hours, at least.

Preheat oven to 375 degrees. Remove dough from refrigerator and cut into 1/2 inch slices. Place slices one inch apart on cookie sheet that has been lined with parchment paper. Bake for 12 - 13 minutes, rotating the pan halfway through cooking. Remove from oven and allow cookies to sit on cookie sheet for 2 minutes. Then move to wire rack to cool completely.  Store in airtight container for up to one week.

This recipe was adapted from The Food Network.
Image from Oh Cake

Chocolate Peppermint Blossom Cookies

This is a holiday take on the traditional peanut butter cookie with a Hershey's kiss. This cookie features a chocolate base and peppermint chocolate kiss.

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 Tablespoons milk
1 teaspoon vanilla
3/4 cup cocoa powder
2 1/3 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
White sprinkling sugar
40- 45 Hershey's peppermint kisses

Instructions

With electric mixer, cream together butter, both sugars, eggs, milk and vanilla until smooth,
In a separate bowl, combine cocoa powder, flour, baking powder, baking soda and salt. Add flour mixture to the butter mixture slowly. Mix well to combine.
Chill dough for 1/2 hour.
Preheat oven to 350 F.  Line cookie sheet with parchment paper. Roll dough into 1 inch balls. Dip the balls into white sprinkling sugar. Place two inches apart on lined cookie sheet.
Bake 10-12 minutes. Remove from the oven and press a peppermint chocolate kiss in the middle of each cookie.  Cool on wire rack or waxed paper until the chocolate kiss has hardened.
Store in air tight container.

Swedish Tea Cookies

Also known as Mexican wedding cakes, Russian tea cookies and snowballs, this recipe is tried and true - I love these cookies during the holidays.

Ingredients

1/2 cup powdered sugar
1 cup butter
2 teaspoons vanilla
2 cups flour
1 cup finely chopped almonds
1/4 teaspoon salt
Additional powdered sugar

Instructions

Heat oven to 325 degrees.
In large bowl, combine, 1/2 cup powdered sugar, flour, butter and vanilla. Blend well. Stir in almonds and salt and mix until the dough forms a ball.
Shape into 1-inch balls. Place one inch apart on ungreased cookie sheet.
Bake for 15 - 20 minutes or until set but not brown.
Immediately remove from cookie sheet. Cool slightly and roll in powdered sugar while still warm.
Cool completely and roll in powdered sugar again.

Pumpkin Bread Pudding with Cranberry Caramel Sauce

Ingredients

For the Pudding

2 cups half and half
1 (15-ounce) can pumpkin
1 cup packed dark brown sugar
2 eggs
1 Tablespoon vanilla
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
10 cups 1/2 inch bread cubes (or day old croissants, cut into 1/2 inch cubes)
3/4 cup golden raisins

For the Sauce

1 cup fresh cranberries
1 1/2 cups sugar
1/2 cup water

Instructions

Preheat oven to 350. Grease an 11x7 inch bakiing dish.
In large bowl, whisk together half and half, pumpkin, sugar, spices and vanilla. Fold in bread cubes and raisins. Transfer to baking dish and let stand for 15  minutes. Bake about 40-45 minutes or until a tester comes out clean.

In food processor, puree cranberries and transfer to a small bowl. Cook sugar in a large heavy saucepan over medium high heat until melted. Cook, without stirring, until it turns an amber color.
Remove from heat. Carefully add water and cranberry puree. Caramel will steam and harden. Return pan to heat and simmer sauce, stirring, for about 10 minutes or until caramel is dissolved.
Pour sauce through a fine sieve into a heatproof bowl, pressing on the cranberries to extract the juice.
Cool sauce slightly.
Serve scoops of bread pudding with sauce poured over it.

Holiday Peppermint Bark

Ingredients

1 12-ounce package white chocolate chips
24 hard peppermint candies

Instructions

Microwave chips in microwave-safe bowl (70% power) for one minute. Stir. Microwave for an additional 10 - 20 seconds, stirring until smooth.

Place peppermint candies in heavy duty plastic bag. Crush candies using a rolling pill or meat mallet. While holding a wire strainer over the melted morsels, pour the crushed candy into the strainer. Shake to release all the small candy pieces. Reserve the larger pieces that do not pass through the strainer. Stir the chocolate-candy mixture.

Line a cookie sheet with waxed paper. Spread mixture to desired thickness on prepared cookie sheet.
Sprinkle with reserved candy pieces. Let stand for one hour or until hard. Break into bite size pieces and store in airtight container.

Pumpkin Gingerbread with Caramel Sauce

A new version of gingerbread that adds pumpkin and caramel sauce to make a spectacular dessert!

Ingredients

2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup molasses
1/2 cup canned pumpkin
1 egg

For the Caramel Sauce

1/2 cup butter
1 1/4 cup firmly packed brown sugar
2 Tablespoons light corn syrup
1/2 cup whipping cream

Topping

Vanilla ice cream
Additional chopped pecans

Instructions

Preheat oven to 350 degrees. Lightly spoon flour into measuring cup and level off. In large bowl, combine flour and sugar. Using pastry blender, cut 2/3 cup butter into flour mixture until it resembles fine crumbs. Stir in pecans. Press 1 1/4 cup of the crumb mixture into the bottom of an ungreased 9-inch square pan. To the remaining mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour over the base evenly. Bake for 40 - 45 minutes or until toothpick comes out clean when inserted in middle. Remove from oven and cool on wire rack.
In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Bring to boil. Cook until sugar dissolves, about one minute, stirring constantly. Stir in whipped cream. Return to boil. Remove from heat.
Serve sauce warm over gingerbread that has been topped with a scoop of vanilla ice cream. Garnish with additional chopped pecans.

Holiday Salad with Cranberries and Feta

This salad is the perfect accompaniment to any holiday meal.

Ingredients

1/2 head romaine lettuce
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 small container crumbled feta cheese
Bottled poppy seed salad dressing
Freshly ground pepper

Instuctions

Wash lettuce and tear into bite size pieces. Place in salad bowl.
Top with dried cranberries, walnuts and feta cheese.
Toss with poppy seed dressing.
Top with freshly ground black pepper.

Cookie Mix Biscotti

This recipe uses prepared sugar cookie mix as a shortcut in making biscotti. I love semi-homemade recipes that taste every bit as good as one made from scratch.

Ingredients

1 pouch (1 lb, 5 oz) sugar cookie mix
1/3 cup butter, softened
1 egg
1/4 cup flour
1/2 cup nuts of your choice
1/2 cup dried fruit of your choice
1 1/2 cups semisweet chocolate chips
Additional 1/2 cup semisweet chocolate chips

Instructions

Mix all ingredients (except additional half cup of chocolate chips) until a stiff dough forms.
Roll half of the dough at a time into an 8 x 2.5 inch rectangle. Bake at 350 degrees for 20-25 minutes on ungreased cookie sheet. Cool 15 minutes. Cut each rectangle crosswise into 3/4 inch slices. Place slices, cut side down, on cookie sheet. Bake 10 - 12 minutes, turning once, until crisp. Cool slightly. Place on cooling rack and cool completely. Microwave 1/2 cup of chocolate chips on high for 30 - 60 seconds. Drizzle melted chocolate over one side of each biscotti. Let stand until chocolate is set.

Cassis-Spiked Cranberry Sauce

The year we went to France in early December, I fell in love with the flavor of Cassis, (a black currant liqueur) and found ways to incorporate it into our dishes. This is a tasty condiment to a holiday turkey and it can be made ahead.

Ingredients

1 cup water
1/2 cup sugar
1/4 cup plus 2 Tablespoons Creme de Cassis
1 12-ounce bag fresh cranberries
1 cup dried cranberries
1 Tablespoon ketchup

Instructions

Bring water, sugar and 1/4 cup cassis to boil in saucepan. Stir to dissolve the sugar.
Add fresh cranberries. Bring to boil.
Reduce heat to medium-low. Simmer until the cranberries pop and sauce thickens, about 15 minutes.

Remove from heat. Stir in dried cranberries, ketchup and 2 additional Tablespoons of cassis.

Chill until cool, at least 3 hours or up to 4 days.

Cranberry Chutney

Ingredients

2 cups sugar
16 ounces fresh cranberries
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup diced celery
1 cup diced apple (with peel)
1 Tablespoon grated orange peel
1 teaspoon ground ginger

Instructions

Put sugar, orange juice, cranberries and half cup of water in saucepan.

Bring to boil while stirring. Simmer for 15 minutes.

Add remaining ingredients. Return to boil.

Cool to room temperature. This chutney can be made ahead and stored in the freezer.

Pumpkintini

Ingredients for one drink

1 graham cracker, crushed into fine crumbs
Ice cubes
3 Tablespoons rum
3 Tablespoons canned pumpkin pie filling
1/2 ounce maple liqueur (1 Tablespoon)
1/2 ounce half and half (1 Tablespoon)

Instructions

Place graham crackers on small plate.
Wet the edge of a well-chilled martini glass and dip into the crumbs to coat the edge of the glass.

In cocktail shaker filled with ice, combine other ingredients. Shake and strain into martini glass.