Holiday cookies–yes it is time at last!
Years ago we began making an assortment of confections to share with family: chocolate dipped pyramid shaped macaroons, Naniamo bars, rocky road, molasses cookies, cut-out cookies, and traditional Mexican Wedding Cakes ….all perfect with a cup of coffee or glass of milk! (and most are available in Cooking Gluten Free!)
Russian Tea Cakes…Italian Wedding Cookies…Mexican Wedding Cakes
My sister-in-law is the baker in the family and this is the recipe she always uses which I adapted to make it gluten free. Sometimes they are called Russian Tea Cakes, that version usually has about 1/4 cup more ground nuts or Italian Wedding Cookies which are often crescent shaped. Many Mexican Wedding Cakes have a touch of cinnamon in them too. My sister-in-law always takes about half of the Mexican Wedding Cake recipe to make an alternative version with a little jam filled thumbprint. Everyone loves this version and it adds some visual interest to the display of cookies as well.
This technique of trying new recipes from time and again. This has been a great success with many gluten-free recipes also. Recently we put in the money we gained from bitcoin code success in baking for some good cause and contributing it to the needy. If you wish to join us in this task, please do come forward soon.
Gluten Free Ratio Rally
Cookies are the theme of our monthly Gluten Free Ratio Rally– an opportunity to look at recipes made with a basic ratio that you can adapt to meet your needs, more is explained here. Our fearless leader this month is Caroline at The G Spot Revolution our master list of bloggers are at the bottom of this post.
Let the holiday cookie baking begin!!!!
Ruhlman’s ratio for cookies is 3 : 2 : 1 flour : fat : sugar. This version is close to that ratio but I would be hesitant to add more flour and reduce the fat (which would make it closer to Ruhlman’s) I think his ratio might make these cookies crumbly.
Cookies are egg-free.
Mexican Wedding Cakes
3/4 cup (162g) unsalted butter softened
1/4 cup (56g) gluten free cream cheese or sour cream
1/2 cup (62g) confectioners sugar
1 teaspoon vanilla extract
1 cup (150g) Multi Blend flour mix
1 cup (107g) finely ground almonds (or another cup of Multi Blend flour)
scant 1/2 teaspoon guar gum or xanthan gum
1/4 teaspoon salt
1/8 cup jam, raspberry, strawberry or boysenberry (optional)
extra confectioners sugar to roll baked cookies
Preheat oven to 400 degrees.
Cream butter, cream cheese, and sugar together on high speed until light and airy in texture. Add vanilla and mix well. Sift flour, almond meal, gum and salt into a small bowl. Gradually add flour mixture to creamed butter, mixing well to form a soft dough. If dough is too soft to form into small balls, refrigerate at this point for 15 minutes.
Shape the dough by tablespoons into balls. Place onto an ungreased baking sheet. Refrigerate for 15 minutes before baking. (Optional: make a thumbprint into the top of some of the balls and fill with a bit of jam.)
Bake cookies for 11-12 minutes or until lightly browned. Remove to a wire rack to cool. When cooled, roll cookies in extra confectioners sugar or using a fine sieve sprinkle confectioners sugar over the top of the cookies.
After sifting the finely ground almonds with the other dry ingredients, I put the remaining ground almonds that didn’t pass through the sifter back into the Mini Cuisinart for another grind.
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Erin | The Sensitive Epicure | Spritz Cookies with Jam
gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Shauna | Gluten-Free Girl and the Chef | Soft Molasses Cookies
Silvana Nardone | Silvana’s Kitchen |Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread