© 2017 Sue's Gluten Free Baking

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Sue's Snickerdoodles

3/4 cup                           White rice flour *(see below)

2/3 cup                           Corn starch

¼ cup                             Potato starch

¾ tsp                              Baking soda

1 tsp                               Cream of tartar

¾ tsp                              Guar gum

¾ tsp                              Cinnamon

Pinch                              salt                    

                     

½ cup                             Butter                

¾ cup                             White Sugar

    1                                  Egg

1 tbsp                             Egg whites

1 tsp                               Vanilla

 

¼ cup                             White sugar

1 tbsp                             Cinnamon

Combine dry ingredients and set aside.

Combine butter and sugar in bowl of mixer and blend until creamy.  Add egg, egg whites and vanilla and mix till well blended.  Add dry ingredients.  If the dough is very sticky, refrigerate until it hardens slightly and is easier to scoop.

Roll small portions into balls – I find it easiest to use a tablespoon to scoop the dough for the balls.

Combine the final sugar and cinnamon.  Roll the dough balls in the cinnamon mixture and place on a tray or plate to refrigerate for about 15 minutes until firm.

 

Bake at 350° for 11 minutes.  Cookies will flatten, puff up and collapse and should be dry around the edges when done.

 

*Substitute a gluten free flour blend for the white rice flour, corn and potato starch amount. If the blend includes guar or xanthan gum, then omit the gum from this recipe.

Sue's Chocolate Sandwich Cookies

                      2/3 cup                           Sweet rice flour

                      1/3 cup                           White rice flour

                      ¼ cup                             Sorghum flour

                      ½ cup                             Cocoa powder

                      1 tsp                               Baking soda

                      1 tsp                               Baking powder

                      ½ tsp                              Guar gum

                      ¼ tsp                              Salt                   

                     

                      1/3 cup                           Butter                

                      1 cup                              White Sugar

                         1                                   Egg

                      ½ tsp                              Vanilla

Combine dry ingredients and set aside.

Combine butter and sugar in bowl of mixer and blend until creamy.  Add egg and vanilla and mix till well blended.  Add dry ingredients slowly.

Roll small portions into small balls – I find it easiest to use a teaspoon to scoop the dough for the balls.  Place the balls on a cookie sheet and flatten till 1/8” – you can cover with plastic wrap or parchment and using a small roller or the bottom of a glass press till thin and even round circles.  Alternately, if you have a specialty cookie wafer pan, press small portions of dough into the molds.

 

Bake at 375° for 10 minutes.  Cookies should be dry around the edges when done.

Cookie Filling – Vanilla

¼ cup butter (room temperature)

¼ cup vegetable shortening (room temperature)

1 cup+ of icing sugar

 

Combine the butter and shortening in the bowl and with an electric mixer blend till smooth.  Add icing sugar a little at a time, till the mixture is firm.  You may choose to add a little more icing sugar to make the filling more firm. 

Lay out cookies to match up the sizes. Pipe filling onto the underside of one cookie and sandwich it with the top cookie.  Chill to set the filling.  Store in an airtight container. 

Sue's Double Chocolate Walnut Cookies

    ¾ cup                             White rice flour *(see below)

    2 tbsp                             Tapioca starch

    2 tbsp                             Potato starch

    2 tbsp                             Almond meal

    ½ tsp                              Guar gum

    ½ tsp                              Baking powder

    ½ tsp                              Baking soda

    ¾ tsp                              Salt                   

                     

   ½ cup                             Butter                

   ¾ cups                           Chocolate chips (melted)

   1/3 cup                           Brown sugar    

   ¼ cup                              White Sugar

       1                                  Egg

   ¾ tsp                              Vanilla

   ¾ cup                             Chocolate chips (white                                                                           or semi-sweet)

   ¾ cup                             Walnuts chopped

Combine dry ingredients and set aside.

Add about 1 tbsp of the butter to the chocolate chips to melt them in a microwave or double boiler.  Warm and stir till all the chips are melted.

Combine remaining butter and sugars in bowl of mixer and blend until creamy.  Add egg and vanilla and mix till well blended.  Slowly pour in warm melted chocolate.  Add dry ingredients, chocolate chips and walnuts.  Dough will be soft and sticky.

Scoop onto baking tray lined with parchment.

Bake at 375° for 10-12 minutes.  Cookies should be dry around the edges when done.  Do not over-bake.

 

*Substitute 1 cup of a gluten free flour blend for the white rice flour, tapioca and potato starch. If the blend includes guar or xanthan gum, then omit the gum from this recipe.