The Ultimate Gluten-Free Cookie Book (22 page)

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 sorghum 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. The dough will be oily and dry at the same time.

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 8 minutes, until the tops are dry and lose their sheen. Let cool on wire racks.

For the filling, combine all the 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
MAKES ABOUT 11 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 mix well; the dough will be like a thick cake batter.

Drop rounded tablespoonfuls of the dough onto the prepared pan. The cookies will spread during baking.

Bake for 9 to 10 minutes, until the cookies take on a bit of color at the edges and the tops appear dry. Let cool on wire racks.

For the filling, blend all the ingredients until light and fluffy. Place a tablespoon of the filling between two cookies (bottom sides facing) and press together to form a sandwich. Repeat to make the other sandwiches.

brown rice flour
MAKES BETWEEN 25 AND 30 COOKIES

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

In a medium-size bowl, combine the 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 batter ingredients and beat well. Continue beating until the dough comes together. The dough will be too soft to roll. Refrigerate for 1 hour.

Roll out the dough to between ⅛- and ¼-inch thickness. Working with just one cookie at a time, use a cookie cutter to cut a 3-inch circle. Place the cutout on the prepared pan and place about 1 teaspoon of jam in the center of the cookie. Imagine a triangle whose points extend to the circumference of the dough. Fold the curved parts outside the triangle upward and partially over the jam.
Bring the corners of these folds together to form the three corners and pinch the edges together so the jam does not leak out. (This is much easier than it sounds.) Continue forming cookies with the remaining dough and jam until the sheet is filled.

Bake the cookies for 10 to 12 minutes, until the edges begin to brown. Let cool on wire racks. Dust with confectioners’ sugar.

brown rice flour
MAKES BETWEEN 20 AND 24 TASSIES

Like the Pecan Tassies, this cookie is made with a very slight modification to my
piecrust (rice-based) recipe in
You Won’t Believe It’s Gluten-Free!
These
cookies are great to make if you’ve made meringues and want to use the leftover
egg yolks. They are also great to make if you just love lemon, like I do.

Preheat the oven to 400°F. Lightly grease a 24-count mini-muffin pan.

For the tart shells, combine all the batter ingredients in a medium-size bowl and mix well until the dough comes together.

Drop rounded teaspoonfuls of the dough into the cups of the prepared pan and press the center with the back of a spoon to evenly form tart shells. Prick the bottom of the shells with a fork to discourage air pockets. Bake for about 10 minutes, until golden brown. Remove the shells from the oven and cool on wire racks.

For the filling, combine all the filling ingredients in a small saucepan and mix well. (The butter will melt during cooking.) Over medium heat and stirring constantly, bring the mixture to a boil and continue cooking for about a minute, then remove it from the heat to let cool. The mixture will thicken upon standing. Spoon the filling into the tart shells. Dust with confectioners’ sugar, if desired, before serving.

brown rice flour
MAKES ABOUT 30 COOKIES

Preheat the oven to 325°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine shortening and sugar. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the brown rice flour and beat well. Add the remaining ingredients and mix well. The cookie dough will form large clumps, but will not quite come together to form a ball. Press it together with your hands.

Roll the dough into 1-inch balls, about 1 rounded teaspoonful. (Alternatively, you can roll out the dough to ⅓-inch thickness and cut it with 1-inch cookie cutters. This makes for a very pretty presentation.) Place the cookies on the prepared pan.

Bake the cookies for 12 to 15 minutes, until lightly browned. Immediately roll them in confectioners’ sugar. Let cool on wire racks before serving.

brown rice flour
MAKES BETWEEN 20 AND 24 TASSIES