Monday, December 21, 2009

Melting Moments

*These cookies are egg free* I will be posting some pictures as soon as I have mine baked. :)

Christmas would not seem like Christmas without these pretty pink and white shortbread cookies as dessert. They are a family tradition from my Grandma Olive. These were always on the table at her house at Christmas. I remember one Christmas when I was about 14: I stayed with my Grandparents for a few days before Christmas to help Grandma prepare. We baked these little cookies together and sat at their oak dining table visiting while we iced them. It was a treat to be the only grandchild there while we worked together, baking, cleaning and decorating: pinning up the felt gingerbread man valance on top of her blue gingham dining room curtains. Oh what blessed things memories are!

Melting Moments
1/2 cup icing sugar
1 cup butter (I will say no substitutes because that is what Grandma said... but we can not eat butter, so I do substitute with Imperial Margarine - maybe coconut oil would work?)
1 cup white rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1/4 cup corn starch
1 tsp xanthan gum

Cream butter and sugar. Add the sifted dry ingredients. Scrape the bowl and mix ingredients until very smooth and light.... about 5 min.. Chill for 20 min. Roll dough into SMALL balls (1/4 of a Tablespoon). Press down with a wet fork to make a flatish-round cookie. Bake at 300 degrees for 15-20 min or until set but not brown. Cool. Sandwich two cookies together with a very light pink vanilla icing (flat sides together).

Chocolate Melting Moments
I know you can't improve upon perfection, but perfection can come in more than one variety: vanilla and chocolate. :)
Make the above recipe, adding 1 square of melted unsweetened chocolate to the batter and increasing the icing sugar to 3/4 cup. Bake a couple of cookies. If they are kind of runny or do not hold their shape, add a Tablespoon or two of potato starch. (I'm sorry this isn't very definite, but this is the way I bake and it has been a year since I made these... when I bake this time, I will take notes and write this out better:-) Bake as above.
To ice, melt some semi-sweet chocolate (can be baker's chocolate or any chocolate bar, etc) adding 1 Tbsp. butter or margarine. Stir while melting and add a little milk or milk substitute if it seems too thick. Put cookies together with the chocolate, propping them so they do not slide apart before they set up.


Cinnamon said...

Oh they do sounds yummy. I've been wanting to bake something but not wanting to have all the gluten flowing freely :-) So I will try these with coconut oil and let you know how they turn out.

When you bake them would you mind taking a picture so I can see what they are suppose to look like? Thanks.


momto9 said...

Oh how cool is that! I feel like you are coming up with egg free just for me! Thanks...even if it isn't just for me:) I'll let you know how they turned out once I try them and be sure to link back to you!:)

momto9 said...

would brown rice flour work?..or would that change the taste too much...I only have brown rice flour at home...maybe I'll get some white next time I shop...

jennstar said...

I have used brown and they turned out nice. White seems to turn out a little better, but probably not different enough to make it worth the bother. I just buy regular white rice (not parboiled) and put it through my mill.
Hope they work for you. :)
I should have pictures up tomorrow.


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