Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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72 GLUTEN-FREE ENTERTaiNiNG

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Chocolate Sandwich Cookies

•Soy-free

These super chocolaty sandwich cookies with cream filling are perfect

for dunking into a cold glass of milk.

Walnut Snowballs

•Soy-free

These 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!

for CHoColaTe CookIeS:

1 cup (200 g) granulated sugar

6 tablespoons (84 g) unsalted

butter

1 large egg

1 cup (120 g) liv’s flour blend

(page 15) or ½ cup (60 g)

cornstarch plus ¼ cup (30 g)

almond flour plus ¼ cup (30 g)

oat flour

½ cup (60 g) cocoa

¼ teaspoon salt

Cornstarch, as needed

for CreaM fIllIng:

6 tablespoons (84 g) unsalted

butter, softened

2 cups (240 g) powdered sugar

1½ teaspoons water

¾ teaspoon vanilla extract

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 walnuts

Peanut Butter Cocoa Mix Gift Jars

•Soy-free •Dairy-free

don’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)

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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