(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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Chocolate Sandwich Cookies
•Soy-freeThese super chocolaty sandwich cookies with cream filling are perfect
for dunking into a cold glass of milk.Walnut Snowballs
•Soy-freeThese crumbly, buttery cookies are rolled in powdered sugar and look just like little
snowballs, making them the perfect holiday cookie, but I like them anytime of the year!Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line 3 baking sheets
with parchment paper.
To make the cookies: Cream together the granulated sugar and the
butter with an electric mixer. Add the egg and beat until combined.
In a separate bowl, whisk together the flour blend, cocoa, and salt.
Add the flour mixture to the butter mixture and beat until incorporated,
scraping down the sides of the bowl as needed.
Dust a flat clean surface lightly with cornstarch. Place the dough on top
of the cornstarch and pat into a flat disk. Lightly dust the top of the dough
with cornstarch, and roll the dough out to about ⅛ inch (3 mm) thick. Use
a 1½-inch (3.8 cm) round cutter to cut the cookies, and place them about
½ inch (1.3 cm) apart onto the parchment-lined baking sheets. Dust excess
cornstarch off of any scraps, knead them lightly to incorporate them, then
reroll to cut more cookies. You should have 64 total.
Bake for 12 to 14 minutes, or until the cookies are crisp. Let them cool
on the cookie sheets while you make the cream filling.
To make the cream filling: In a medium-size bowl, cream together the
butter, powdered sugar, water, and vanilla with an electric mixer. You should
have a stiff cream filling, but if the filling is crumbly, add a few drops of
water at a time until the mixture holds together.
Spread about 1 teaspoon of cream filling onto a cookie and top with
another cookie to make a sandwich. Repeat with the remaining cookies
until you have 32 sandwich cookies. Store in an airtight container.Yield: 32 sandwich cookies
Chef’s Tip
The medicine cup on a cough syrup bottle can be used in a pinch if you
don’t have a round cutter that is the right size.1 cup (225 g) unsalted butter,
softened
¾ cup (90 g) powdered sugar,
divided
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups (240 g) liv’s flour
blend (page 15) or 1 cup (120 g)
cornstarch plus ½ cup (60 g)
almond flour plus ½ cup (60 g)
oat flour
¼ teaspoon salt
¼ cup (25 g) finely chopped walnutsBeat the butter, ¼ cup (30 g) of the powdered sugar, almond extract, and
vanilla extract until smooth. Add the flour blend, salt, and walnuts and mix
until combined. Roll the dough into a log and refrigerate for 1 hour.
Preheat the oven to 375 ̊F (190 ̊C, or gas mark 5). Roll the dough into
walnut-sized balls and bake 1 inch (2.5 cm) apart for 20 minutes, or until set
and the tops crack slightly. Let cool, then roll in the remaining ½ cup (60 g)
powdered sugar.Yield: 4 dozen cookies
Peanut Butter Cocoa Mix Gift Jars
•Soy-free •Dairy-freedon’t be fooled by this super simple recipe: it’s perfect, without any fuss! I love to gift these
jars of cocoa mix with a little bag of fluffy Marshmallows (page 74).2 cups (240 g) cocoa powder
2 cups (240 g) powdered sugar
2 cups (240 g) powdered peanut
butter (I like pb2 brand)Mix the cocoa, powdered sugar, and powdered peanut butter together
in a bowl, then sift the ingredients into another bowl to ensure they are
perfectly combined and there are no lumps.
Divide among six 8-ounce (224 g) mason jars, and attach gift tags
that list all of the ingredients and these directions for making hot cocoa:
“Heat 1 cup (235 ml) milk or dairy-free milk and pour into a mug. Stir in 6
tablespoons (48 g) of hot cocoa mix and enjoy!”Yield: Six 8-ounce (224 g) jars
Chef’s Tip
Powdered peanut butter is made from roasted ground peanuts that have
the oil removed, so it’s low in fat. Find it near the regular peanut butter.(Ray)
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