The Ultimate Gluten-Free Cookie Book (19 page)
BOOK: The Ultimate Gluten-Free Cookie Book
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Linzer Sandwich Cookies, page 87
Girl Scout Thin Mints-Style Cookies, page 107
Rolled Sugar Cookies, page 89
Pumpkin Sandwich Cookies (Scooter Pies), page136
Pizzelle, page 133
Fortune Cookies and Pirouettes, page 169
Rosettes, page 176
Girl Scout Thin Mints-Style Cookiesbrown rice flour
MAKES ABOUT 25 COOKIES
MAKES ABOUT 25 COOKIES
In the original Thin Mints cookies, the underlying chocolate cookie is quite thin,
not too sweet, and rather compact. It is the thin milk chocolate covering
that is very minty.
not too sweet, and rather compact. It is the thin milk chocolate covering
that is very minty.
⅓ cup oil, 65 grams
¼ cup sugar, 50 grams
1 cup brown rice flour, 125 grams
⅓ cup unsweetened cocoa powder, 30 grams
1 egg
⅛ teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1 teaspoon vanilla extract
CHOCOLATE COATING:
12 ounces broken milk chocolate bars, 340 grams
2 tablespoons confectioners’ sugar
½
teaspoon mint extract
teaspoon mint extract
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be soft and oily to the touch.
Roll out the dough to ⅛-inch thickness. Use a 1½-inch round cookie cutter to cut the cookies and place them on the prepared pan. Bake the cookies for 8 to 9 minutes, until the tops are dry. Let cool well before coating; the cookies should be crisp upon cooling.
For the chocolate coating, I suggest making two batches of coating (using half of the ingredients at a time) so that it does not harden before you have used it all. Place half the chocolate into a microwave-safe bowl and cook on HIGH for 1 to 2 minutes, until melted. Stir in half the sugar and half the mint extract. Stir until creamy. Dip the cookies into the chocolate and place on waxed paper to cool. The coating should be as thin as possible to mimic the original.
Note: Milk chocolate bars melt “thinner” than do milk chocolate chips. Milk chocolate chips may be used, but will make for a thicker chocolate coating.
Girl Scout Trefoils-Style Cookiesbrown rice flour
MAKES ABOUT 30 COOKIES
MAKES ABOUT 30 COOKIES
I realized something very interesting about the original cookies. They don’t taste
like a traditional shortbread. They are a little sweeter, have more vanilla flavor,
and are a little smoother in texture. Besides being obviously delicious, I noted
that they are like a cross between an animal cracker and traditional shortbread
in flavor. I hope they bring back fond memories for you! I used an old-fashioned
butter press for the design on the top. Please note that a little bit of butter makes
a big flavor difference!
like a traditional shortbread. They are a little sweeter, have more vanilla flavor,
and are a little smoother in texture. Besides being obviously delicious, I noted
that they are like a cross between an animal cracker and traditional shortbread
in flavor. I hope they bring back fond memories for you! I used an old-fashioned
butter press for the design on the top. Please note that a little bit of butter makes
a big flavor difference!
¼ cup oil, 50 grams
2 tablespoons butter
½ cup sugar, 100 grams
1½ cups brown rice flour, 185 grams
2 egg yolks
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1 ½ teaspoons vanilla extract
3 tablespoons water
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the oil, butter, and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough comes together.
For each cookie, shape a slightly rounded teaspoonful of dough into a ball and place it on the prepared cookie sheet. Using the bottom of a glass or a butter press that has been sprayed lightly with nonstick spray, press the ball into a circle about 1¾-inches wide and less than ¼-inch thick.
Bake the cookies for about 15 minutes, until the tops are lightly browned. Underbaking makes for a sugar cookie taste (which is also very good). Correct baking provides the drier cookie that is desired. Let cool on wire racks before serving.
Little Debbie Oatmeal Creme Pies-Style Cookiesoats
MAKES ABOUT 7 SANDWICH COOKIES
MAKES ABOUT 7 SANDWICH COOKIES
Unfortunately for my hips, it took quite a few cookies for me to figure this
cookie out! Even duplicating the cream filling was elusive. Like the original, the
oatmeal cookie is extremely soft and the filling is super sweet.
cookie out! Even duplicating the cream filling was elusive. Like the original, the
oatmeal cookie is extremely soft and the filling is super sweet.
½ tablespoon raisins, 5 grams
1¼ cups rolled oats, 125 grams
⅓ cup oil, 65 grams
¾ cup brown sugar, 150 grams
1 egg
½ teaspoon salt
½ teaspoon xanthan gum
1 teaspoon vanilla extract
1 tablespoon water
FILLING :
⅓ cup shortening, 70 grams
¾ cup confectioners’ sugar, 90 grams
½ cup marshmallow cream, 50 grams
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