As promised I am going to share two of our favorite gluten free (and "regular") recipes for Christmas cookies with you.
First up: Gingerbread Cookies
Here is my original recipe, with the GF version noted. These are super-delicious soft traditional gingerbread cookies... and they are actually healthy too (well, pretty healthy!)
Whole Wheat (or Gluten-free) Gingerbread Cookies
x1= about 3 dozen cookies
1 1/2c. dark molasses
1/2 c. honey
1/3 c. + 2 Tbsp. butter
1/4 c. water
2 tsp. baking soda
1 tsp. salt
1 tsp. allspice
2 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
6-7 c. whole wheat pastry flour (or gluten free flour blend... I like brown rice flour or sorghum)
1 Tbsp guar gum (for the GF version)
Blend the molasses, honey and butter. Mix in dry ingredients, adding more flour if too sticky. Divide into 4-6 portions, wrap each portion in plastic wrap or wax paper and refrigerate for at least 2 hours.
Roll dough out on floured countertop to 1/4" thickness, then cut with floured cookie cutters. (So fun!) Place on oiled cookie sheet. Bake at 350 for 10-12 minutes. Slightly underdone is better than overdone, for sure!
I will warn you that the GF version is prone to crumbling... we simply don't make these often enough to experiment and figure out a solution for this. If you have any ideas I'd be glad to hear them.
Gingerbread Cookie Icing
1 c. sugar (not so healthy, but *really* good, I promise!)
1/4 tsp. cream of tartar
1/3 c. water
1 unbeaten egg white
1/4 tsp. vanilla
Combine sugar, cream of tartar, and water. Bring to a boil, cook until sugar dissolves. Place egg white in bowl. Beat with mixer while gradually adding sugar mixture. Stir in vanilla. I love this icing. It hardens and is so pretty and shiny once it sets up. You can tint the icing with cake decorating colors or food colors. The children *love* using this!
Here's a photo from last year's decorating bonanza.
Next up, Raspberry Kiss Cookies. I'll admit right off the bat, these are most decidedly *not* a healthy recipe, but they are a big family favorite here. Dare you to eat just one!
Raspberry Kiss Cookies
3 egg whites
1/8 tsp. salt
3 1/2 Tbsp. raspberry jello (not the sugar-free version!)
3/4 c. sugar
1 Tbsp. vinegar
1 c. chocolate chips
Beat egg whites until foamy. Combine raspberry jello and sugar. Add the sugar mixture gradually to the egg whites, beating with an electric mixer (or *very* strong arms!) until the whites (now quite pink) stand in stiff peaks. Gently stir in vinegar and chocolate chips.
Drop by small teaspoonfuls onto an ungreased cookie sheets. Bake for 25 minutes at 250 F. Turn off the oven and leave in for an additional 20 minutes.
Hope these recipes bless your family and friends. Merry Christmas friends!