The Ultimate Gluten-Free Cookie Book (20 page)

Preheat the oven to 350°F. Lightly grease a cookie sheet.

Finely mince the raisins; using a little bit of oats mixed with the raisins will make this much easier. Place the raisins and oats in a blender. Process until most of the oats are powdery, yet a good amount of small pieces remain.

Pour the oat mixture in a mixing bowl. Add the remaining batter ingredients and mix well. A sticky-looking dough will form. Scrape down the sides of the mixing bowl at least once during mixing.

Place tablespoonfuls of dough on the prepared pan and, using moistened fingertips, press down to ¼-inch thickness.

Bake the cookies for 8 to 10 minutes, until the edges are lightly browned. Keep the cookies on the pan for a minute to “set” before transferring to a cooling rack. The cookies will be very pliable.

For the filling, combine the shortening and confectioners’ sugar and mix until creamy. Add the marshmallow cream and mix well. Spread the bottom of one cookie with the filling and press it together with the bottom of another cookie. Repeat to make the other sandwiches.

brown rice flour
MAKES ABOUT 15 SANDWICH COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the shortening 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 mix well until the dough comes together. The dough will be very soft, yet manageable.

Roll out the dough to ⅛-inch thickness and cut it with maple leaf-shaped cookie cutters (symmetrical for sandwiching!) or other preferred cookie cutter. Place them on the prepared pan.

Bake the cookies for about 13 minutes, until lightly browned. Let cool on wire racks.

For the filling, combine all ingredients and mix until creamy. Place a marble-size bit of creamy filling between two cookies (bottom sides facing) and press them together to form a sandwich. Repeat to make the other sandwiches.

brown rice flour and cornstarch
MAKES ABOUT 15 SANDWICH COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the peanut butter, oil, and sugar. Beat well. Add the brown rice flour and cornstarch and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well until the dough almost comes together. The dough will hold together when pressed in the hand and will be oily to the touch.

Roll out the dough to ⅛-inch thickness. Use the back of a fork to crisscross wavy indentations (to mimic peanut texture). Use a 2-inch round or a cookie cutter bent into a peanut shape to cut the cookies. The dough is very easy to work with, but quite soft. Place the cutouts on the prepared pan.

Bake the cookies for 10 to 12 minutes, until the edges just begin to brown. Let cool on wire racks.

To prepare the filling, combine the peanut butter, confectioners’ sugar, and vanilla. Mix until creamy. Add a few drops of water, if necessary, to the mixture. Spread the bottom of one cookie with a little filling and press it together with the bottom of another cookie. Repeat to make the other sandwiches.

brown rice flour
MAKES ABOUT 25 SANDWICH COOKIES

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. Place them on the prepared pan and press the tops with a decorative stamp if you have one.

Bake the cookies for 10 minutes, until the tops are dry. The cookies should be crisp upon cooling. Let cool on wire racks.

For the filling, combine all ingredients and mix until creamy. Place a marble-size bit of creamy filling between two cookies (bottom sides facing) and press together to form a sandwich. Repeat to make the other sandwiches.

brown rice flour and pecan meal
MAKES ABOUT 25 COOKIES

When ready to bake, preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the shortening and sugar. Beat well. Add the brown rice flour and mix well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, except for the pecan pieces, and mix well. The cookie dough will form large clumps, but will not quite come together to form a ball; this is okay. Add the chopped pecans and mix well.

On a sheet of waxed paper or plastic wrap, shape the dough into a log about 2 inches thick and 7½-inches long. Refrigerate for 2 hours or more. You can also freeze for later use, if desired.

Slice the dough into ¼-inch slices and place on the prepared pan. Bake the cookies for about 15 minutes, until they are lightly browned around the edges and the tops are dry. Let cool on wire racks before serving.

brown rice flour
MAKES ABOUT 18 SANDWICH COOKIES