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Posts Tagged ‘Gluten free Christmas Cookies’

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

Ingredients

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

Method

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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