The Ultimate Gluten-Free Cookie Book (23 page)

This cookie is made with a very slight modification to my piecrust (rice-based)
recipe in
You Won’t Believe It’s Gluten-Free!
The filling is rich,
but not too sweet.

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 of each dough ball with the back of a spoon to evenly form tart shells. Place them in the hot oven for 5 minutes. Remove the pan from the oven and cool on wire racks.

Reduce the oven temperature to 350°F.

For the filling, combine all the ingredients and mix very well. Spoon the filling into the center of the shells.

Bake the cookies for about 10 minutes, until the filling is golden brown. Let cool on wire racks before serving.

 

brown rice flour
MAKES ABOUT 13 FOUR-INCH COOKIES

Turn on the pizzelle machine.

In a medium-size bowl, combine the sugar and eggs. Beat until light and thick, then set aside. In another bowl, combine the oil and brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, including the egg sugar mixture, and beat well. The dough will thicken as you mix.

Place about 1 tablespoon of dough onto each pizzelle spot. Cook until very lightly browned (this is a 3½ setting on my Cuisinart model). Let cool on wire racks before serving.

brown rice flour and almond meal
MAKES ABOUT 14 FOUR-INCH COOKIES

Turn on the pizzelle machine.

In a medium-size bowl, combine the sugar and eggs. Beat until light and thick, then set aside. In another bowl, combine the oil and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, including the egg mixture, and beat well. The dough will thicken as you mix; it should be thick.

Place about 1 tablespoon of dough onto each pizzelle spot. Cook until very lightly browned (this is a 3½ setting on my Cuisinart model). Let cool on wire racks before serving.

brown rice flour
MAKES ABOUT 14 FOUR-INCH COOKIES

Turn on the pizzelle machine.

In a medium-size bowl, combine the sugar and eggs. Beat until light and thick, then set aside. In another bowl, combine the oil and brown rice flour. Beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients, including the egg mixture, and beat well. The dough will thicken as you mix.

Place about 1 tablespoon of dough onto each pizzelle spot. Cook until very lightly browned (this is a 3½ setting on my Cuisinart model). Let cool on wire racks before serving.

sorghum 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 sorghum flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together; it will be soft and airy.

Drop rounded tablespoonfuls of the dough onto the prepared pan. Press to ¼-inch thickness with moist fingertips.

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

For the filling, blend all the ingredients until light and fluffy. Press a tablespoon of 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 10 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 a thick, cakelike batter.