GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD
Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- NOTE #1 - See the variation on the dough by Chef #1178009.
- NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
- NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
- Sift cornstarch, sugar and rice flour together.
- Add butter.
- Mix with hands until soft dough forms. Refrigerate one hour.
- Shape dough into 1" balls.
- Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
- Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
- VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
- Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.9, Carbohydrate 10.2, Fiber 0.2, Sugar 2.5, Protein 0.5
GLUTEN-FREE SHORTBREAD
Provided by GlutenFreeBaking.com
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
- Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
- Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
- Store in an airtight container for up to two weeks.
GLUTEN-FREE ALMOND COOKIES
Almonds on almonds on almonds. These gluten-free cookies feature almonds three ways-almond extract, sliced almonds and almond flour-with luscious cream cheese and creamy butter for added richness. Who said gluten-free sweets couldn't be a treat?
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 15 to 18 cookies
Number Of Ingredients 8
Steps:
- Whisk the almond and coconut flours in a small bowl.
- Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
- Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.
GLUTEN FREE SHORTBREAD CRUST
I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.
Provided by 3RiversCook
Categories Dessert
Time 35m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
- Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
- Press onto a pie plate.
- Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.
Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9
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- In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then mix in the flour. The dough may seem a little dry at first; keep mixing until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
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