Saturday, December 10, 2016

Cookie Swap

This year at our Gluten free Support Meeting Christmas Party 

We shared some Gluten free cookies
 and swapped the recipes for the Holiday!!!
I made some Gluten free 
Hot Chocolate Cookies, 

 Cranberry & Orange Shortbread Cookies 
Chocolate covered Peppermint creme cookies 
Here is how to make them …..

Gluten Free Hot Chocolate Cookies

Makes 2 dozen 

3/4 cup Hot Chocolate mix 

 (I made a homemade Dairy free mix)

1 cup Kraft Jet-Puffed Mallow Bits

1 cup Enjoy life Mega Chunks(dairy,soy free chocolate)
1 Tablespoon Water
1 egg

PreHeat oven to 350°F.

Beat non-dairy butter spread,egg & water in a large bowl or stand mixer until light and fluffy.

 Gradually stir in the sugar cookie mix

 and cocoa mix until blended.

 Stir in chocolate chunks and Mallow Bits.

  Place dough in saran wrap, form into a log shape

and cover and chill 1 hour.

Slice cookies about 2 tablespoons of dough,
 place 2 inches apart onto baking sheets.
I place a few more Mallow Bits
 on top of each cookie.

Bake 9 to 11 minutes or until edges are lightly browned. Cool on a wire rack.

Gluten Free Cranberry & Orange Shortbread Cookies 
Makes 2 dozen

1/2 cup Dried Cranberries
1 Orange -the zest & juice(2-3 Tbsp)
Sugar- 1/4 cup to dust cranberries &
1/4 cup to dust cookies
1 Teaspoon Almond extract
1 egg yolk

PreHeat oven to 350°F. 

Line a baking sheet with parchment paper

 and set aside. 

Chop the cranberries into smaller pieces.

Combine the cranberries and ¼ cup
 of sugar and set a side.
Place the shortbread mix in a large mixing bowl
Use a pastry cutter to cut in butterspread.
 You want very fine crumbs.
Add the Egg yolk and mix until well combined.
Stir in almond extract, sugared cranberries,
 orange zest and orange juice.

Use your hands to knead the dough until it comes together and forms a ball.
 Work the dough until it comes together. 
Place dough in saran wrap, form into a log shape
and cover and chill 1 hour.

Cut slices of cookie dough about ¼ inch thick.
Place remaining sugar in a bowl and coat the cookie slices with sugar front and back.

 Place cookies on baking sheet and bake
 for 12 to 15 minutes or just until cookies are set.

Cool on a wire rack.
Chocolate Covered Peppermint
 Creme Cookies
Makes 2 dozen


2 boxes -MI-DEL Gluten free Candy Cane Cremes

(2 dozen)

2-pkg Guittard Dark Chocolate

Coconut oil-drizzle (shiny)

1-Wilson Christmas Sprinkles


Line a baking sheet with wax or parchment
 paper and set aside. 

In a double boiler, melt the chocolate chips and add a drizzle of coconut oil .

 Once melted dip each cookie into the melted chocolate and cover entire cookie

 then place back on the cookie sheet the add the Christmas sprinkles. 
Place cookies into the freezer 
for the chocolate to set .

Then Taste test all cookies to make sure
 they are ok to share !!!(lol)

They are all set for the Cookie Exchange !!!

All these cookies would even make Santa jolly so make sure you leave some cookies out  for good
 old St Nick on Christmas Eve…lol

post signature

No comments :

Post a Comment