(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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#175 Dtp:225 Page:65001-176_30969.indd 65 7/15/13 12:53 PMChristmas Cookie exChange 65(Text)
Mom’s Chocolate Chip Cookies
•Soy-freeMy mom, Chris, made the best chocolate chip cookies when I was growing up. They were
thin and crispy around the edges and chewy in the center. I spent a lot of time and effort to
adapt them so they’d be just right gluten-free, and I’ve made her proud with these!Orange Gingerbread Cookies
•Soy-freeThis recipe has the bright flavor of fresh orange to liven up an otherwise traditional
gingerbread cookie. Cut these into any shapes you like using cookie cutters, bake, and leave
them plain or decorate with royal icing (page 95).Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line baking sheets
with parchment paper and set aside.
Place the chocolate chips in a food processor and pulse to chop
finely. In a medium-size bowl, mix together the flour blend, baking
soda, and salt.
In a separate bowl with an electric mixer, cream the butter and
granulated and brown sugars. Add the vanilla and eggs and mix until
combined. Stir in the flour mixture and the chopped chocolate chips.
Drop onto the lined baking sheets by teaspoonfuls 2 inches (5 cm)
apart. Bake for 9 minutes, or until the edges are crisp but the centers of
the cookies still look soft. Let cool for 2 to 3 minutes before transferring
to a cooling rack with a spatula.Yield: 6 dozen cookies
Chef’s Tip
Chopping the chocolate chips ensures that they get distributed evenly
in the thin cookies. Alternatively, you could use mini chocolate chips, but
reduce the measurement to 1¼ cups (220 g).¼ cup (55 g) unsalted butter,
softened
¾ cup (150 g) sugar
2 teaspoons orange zest
1 egg
¼ cup (80 g) molasses
1 tablespoon (15 ml) freshly
squeezed orange juice
3 cups (360 g) liv’s flour blend
(page 15) or 1½ cups (180 g)
cornstarch plus ¾ cup (90 g)
almond flour plus ¾ cup (90 g)
oat flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
Cornstarch, as neededPreheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line baking sheets with
parchment paper and set aside.
With an electric mixer, cream together the butter, sugar, and orange
zest. Add the egg, molasses, and orange juice and mix until well combined.
In a separate bowl, whisk together the flour blend, baking powder,
baking soda, cinnamon, ground ginger, grated nutmeg, cloves, allspice,
and salt. Pour the flour mixture into the butter mixture and mix until
well combined.
Transfer the dough to a piece of plastic wrap and pat into a disk.
Wrap the dough in the plastic and refrigerate for at least 2 hours or until
well chilled.
Dust a flat clean surface well with cornstarch and roll the dough out
about ⅛ inch (3 mm) thick. Use cookie cutters to cut out desired shapes
and transfer to the baking sheets. Dust excess cornstarch off of any scraps,
knead them lightly to incorporate them, then reroll to cut more cookies.
Bake for 10 minutes, then transfer to wire racks to cool. Ice or decorate,
if desired. Store in an airtight container.Yield: 24 cookies, depending on the size and shape of your cutters
Chef’s Tip
Cornstarch will help prevent a sticky situation when rolling out your dough.
Dust the rolling surface, the top of the dough, and the rolling pin well to
prevent sticking. You may need to add a bit more as you roll. Dust any
excess cornstarch off of the cookies with a dry pastry brush before baking.(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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