*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.
4 comments:
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.
~Cinnamon
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!:)
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...
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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