Cookies cookies cookies!


This time of year it seems all I am doing is baking! And that means lots of cookies!

I have discovered some great recipes out there and I will share a ginger bread and sugar cookie recipe with you! These are both dairy free, gluten free and rice free 🙂

Gingerbread Cookies:

  •  1/2 cup vegan butter soften
  • 1/2 cup sugar
  • 1 egg
  • 1/3 cup fancy molasses
  • 1/4 cup cooking molasses
  • 3-1/4 cups bobs red mill all purpose GF flour
  • 1 tsp ground ginger
  • 1/2 tsp (baking soda
  • 1/2 tsp salt
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and cooking molasses. In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours.
  • Between waxed paper, roll out each half of dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using 3-inch (8 cm) cookie cutter, cut into shapes. Slide dough and paper onto baking sheets; freeze until firm, about 15 minutes.Transfer to parchment paper–lined baking sheet. Bake in 325°F (160°C) oven until firm to the touch, 18 to 20 minutes

Sugar cookies:

1 1/2 cups potato starch

2/3 cup corn starch

2/3 tapioca

2 tsp baking powder

1 tsp xanthan gum

1 tsp salt

1 1/2 cups sugar

1 cup vegan butter

4 egg yolks

2 tsp vanilla

in a mixing bowl wish together all the dry ingredients

In another bowl with electric hand mixer cream butter and sugar.and egg yolks and vanilla. add the dry ingredients and blend with hands. form into balls and refrigerate overnight.

preheat oven to 350.

between 2 sheets of wax paper roll out, the cut into shapes. You have to work very quickly with this dough. Bake for about 10 minutes. let cool.

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