I drooled over Betty's Christmas Cranberry Cookies
and thought, what have I got to lose.... I'll try to make a gluten-free version .
I am very happy with the results.
My gluten-loving husband gave his stamp of appoval upon tasting the first cookie!
- 1/4 cup shortening
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 tsp. almond flavoring
- 1 1/4 cup rice flour
- 1/2 cup tapioca starch or flour (the same thing)
- 1/2 cup potato starch (NOT flour)
- 1/4 cup sweet rice flour
- 1/4 tsp salt
- 1/2 tsp. baking powder
- 1/4 tsp baking soda
- 1 tsp xanthan gum
- 2 tbsp sour cream
- 1/2 lemon, juice and grated rind
cream together shortening and butter, add sugar and beat until fluffy
add one egg and beat well for 2-3 minutes ,
then add sour cream, lemon juice and finely grated rind
in zip-lock bag combine remaining dry ingredients and shake until well blended
Add dry ingredients to creamed mixture
Mix well and turn out onto sweet rice floured surface.
Knead in sweet rice flour until cookie dough is no longer sticky.
Roll out to less than 1/4" but more than 1/8" thick
(I divided the dough into three pieces to make rolling easier)
Using cookie cutter or tumbler cut into circles.
On one circle place cranberry filling and then cover with second circle of dough,
pinching edges and turning under.
Bake at 375' for about 18 minutes or until edges turn golden .
Pans do not need greasing and cookies remove easily!
When cookies are cool, frost with almond icing and dip tops into angel shredded coconut
or as I did, into untoasted crushed almond flakes.
Enjoy ! and say thank you to Betty for the original recipe !!
**This cookie dough is remarkably easy to handle.. just like the real thing !! smile
1 1/2 cups frozen cranberries
1/2 cup sugar
Boil water with sugar , add cranberries and stir over medium heat
until cranberries pop and mixture thickens.
(because someone asked! smile)
I started with a tblsp of butter,
1/4 cup of water (or milk),
and 1/2 tsp of almond flavoring
then add icing sugar until desired consistency is achieved