Archive for December, 2012

The touch of lemon adds a flavorful tanginess to these cookies, while toning down the sweetness of delicious frosting.

Santa and all his friends will love these!


X Mas cookies final


Makes about 16

1 cup Grandma’s Gluten free flour ( click here, or see under “Basics” or at the beginning of the “Cakes, Cookies and Desserts” section)

1/2 cup oat flour

3/4 cup confectioner’s sugar plus 2 Tablespoons granulated sugar

6 Tablespoons butter / margarine, cut into small chunks

1 Tablespoon lemon juice

2 teaspoons shredded lemon peel

1 teaspoon vanilla


Preheat oven to 350 degrees F / 180 C

In a large bowl, combine both the sugars, butter lemon juice, shredded peel and vanilla

Combine both the flours, then knead then into the other ingredients, to form a smooth dough.

Refrigerate dough for about an hour or until firm

Place half the dough between two sheets of plastic wrap, press to form a flat round, then roll to a 1/4” thickness, between the two sheets.

(It becomes easy and efficient to use plastic wrap while rolling out gluten free dough)

Using special Christmas cookie cutters, press to cut out about 8 cookies.  Ball up dough and reroll if necessary, to accommodate different shapes.

Repeat this process with the remaining dough.

Place on parchment paper lined baking sheets / trays and bake for 14-15 minutes.

For the Frosting

To 1 teaspoon butter / margarine, add 6 fairly heaped teaspoons confectioner’s sugar.  Mix in 1 teaspoon of lemon juice.

Divide into two and add a different food color to each portion of frosting.

Make additional frosting if you wish and make one or two more portions with more different colors

Get creative and have fun decorating when the cookies are completely cooled.

To make frosting without any butter or margarine–

Knead about 6 heaped teaspoons of confectioner’s sugar with 2 teaspoons of lemon juice, to form a moderately stiff ball of icing.  Add a few extra drops of lemon juice or a little bit more sugar if required.

The ball of frosting should be soft enough to manipulate, but not so soft that is spreads and does not form shapes on top of the cookies.

Alternately, make softer icing using a few more drops of lemon juice, place into icing bags and pipe your designs onto each cookie. 

Divide icing into required portions, color each portion with the food color of your choice, make more frosting if needed, and enjoy creating great designs!

Kids with or without allergies will love these yummy creations.

Did You Know?

*That acid and fat in food lowers the glycemic index of sugars and flours?

*That lemon juice added to frosting will lower the glycemic index of sugar in our recipe?

*That the butter / margarine / oil in cakes, cookies and other foods also serves to lower glycemic index of sugar and flours?  (We just don’t want to add too much fat for other health reasons!)

*That according to Dr. Andrew Weil, reputed physician and nutrition expert, an oatmeal cookie has a lower glycemic index than a bowlful of prepared breakfast oatmeal?

To  read more food facts, go to “Basics”.

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Served hot on a cold day, this is the ideal comfort food for the whole family.  Great tasting and easy to make, this is a wonderful way of getting the family to enjoy vegetables! Omit the chicken if you want this to be a purely vegetarian dish, and add a few extra veggies of your choice.

Shepherd's Pie


Potato Topping:

  • 2 cups boiled and mashed potato
  • 1/2 cup warm milk
  • 1/4 cup sour cream
  • 2 Tablespoons chopped green onions
  • Salt and pepper to taste.


Mix all ingredients and set aside

Vegetable and Poultry base

  1. 2 cups cauliflower florets, cut into small pieces
  2. 1/2 cup diced carrots
  3. 2 Tablespoons finely chopped onions
  4. 1 1/2 cups cooked chicken or turkey breast, diced into small cubes
  5. 1 cup plus 2 Tablespoons milk
  6. 1/4 cup cream
  7. 2 teaspoons cornstarch
  8. 1 Tablespoon olive oil
  9. 1/2 teaspoon minced, fresh garlic
  10. 1/4 teaspoon finely cut green jalapeno pepper (green chilli)


  1. Heat oil, add garlic and green jalapeno pepper
  2. Add chopped onions
  3. Saute till soft, then add the other veggies
  4. Drizzle a little water if needed, cover and cook for 3-5 minutes
  5. Add milk and cream, simmer for a minute or two
  6. Mix cornstarch into the extra milk (2 Tablespoons), and pour into simmering mixture.
  7. Stir till sauce thickens and remove from heat
  8. Place into a 9” baking dish
  9. After mixture has cooled and set a little, spread mashed potato mixture on top, as evenly as possible
  10. Sprinkle grated cheese.
  11. Place in pre heated oven and bake for about 40 minutes or till sides of the potato topping turn golden brown.


Use varied vegetables—broccoli and red and yellow peppers, mushrooms (if they are safe to use), peas and corn, and make your own great tasting combinations. A little fresh basil or a sprinkling of Italian herbs will make it really flavorful.

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