Thursday, November 05, 2009

Celebration Cookies

These cookies are wonderful iced, frosted, or dipped in chocolate. This cookie placed “Second Premium” in the 2008 Minnesota State Fair “Refrigerator Cookie” category – right along-side ones made the traditional way with milk, butter, and eggs!

3/4 cup plus 2 tablepoons tapioca starch
1/2 cup plus 2 tablespoons brown rice flour
2 teaspoons egg replacer powder
2 teaspoons xanthan gum, or 1-1/2 teaspoons guar gum, or 1-1/2 teaspoons arrowroot starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup virgin coconut butter (place jar in hot tap water for 10 minutes then stir and measure)
1/2 cup plus 2 tablespoons light brown sugar
4 tablespoons creamed honey (or grade B Maple syrup)
1 teaspoon GF vanilla extract
2 tablespoons water
1 cup powdered sugar
1-1/2 tablespoons DariFree, prepared as creamer, or whole coconut milk, or cream of choice
1/8 teaspoon GF vanilla extract
food coloring – verify as most contain wheat
  1. In airtight container combine tapioca starch, brown rice flour, egg replacer powder, xanthan gum, baking powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  2. In large mixing bowl cream together coconut butter, light brown sugar, creamed honey, vanilla, and water.
  3. Pour dry ingredients into wet; blend with mixer until dough forms.
  4. Split dough into two balls; form each ball into 1/4”-flat disc; wrap discs in parchment; refrigerate 1 hour.
  5. Place baking racks in first and second positions; preheat oven to 375°F.
  6. Remove dough from refrigerator; lightly dust clean surface with brown rice flour; roll dough out to desired thickness (thinner dough makes a crunchier cookie); cut out shapes; place onto parchment lined-baking sheets, 12 cookies per sheet.
  7. Place in baking sheets in preheated 375°F oven; bake 4 minutes; rotate tray positions; bake 4 minutes.
  8. Remove baking sheets from oven; cool cookies on tray 2 minutes; remove cookies to cooling rack; cool 30 minutes.
  9. Cookies can be iced, frosted (chocolate frosting recipe page 53, faux cream cheese frosting recipe page 56), or dipped in melted chocolate.
  10. Store cookies in airtight container at room temperature up to 5 days.

Servings: 24
Preheat: 375°F
Prep Time: 15 min
Cooking Time: 8 min

To use GfG: reduce tapioca starch by 2 tablespoons; reduce brown rice flour by 2 tablespoons; add omit xanthan gum/guar gum/arrowroot starch; add 1/4 cup GfG.
To use egg: omit egg replacer powder; omit water; beat 1 egg and incorporate during step 2.
To use butter: omit coconut butter; add 1/4 cup butter of choice.

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