Monday, November 10, 2008

Cranberry Christmas Cookie - Gluten-free!

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!
Cranberry Christmas Cookies
  • 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

METHOD

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.
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Enjoy ! and say thank you to Betty for the original recipe !!
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**This cookie dough is remarkably easy to handle.. just like the real thing !! smile

Cranberry Filling

1 1/2 cups frozen cranberries
1/2 cup sugar
3/8" water
Boil water with sugar , add cranberries and stir over medium heat
until cranberries pop and mixture thickens.
cool .

Almond Icing
(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

19 comments:

  1. Julie, you keep this up and you'll be writing a copycat gluten free guide for everyones favorites.. .way to go. They look fantastic too.

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  2. Way to go Julie..they look wonderful!! Now when my celiac friends will say they can't have something I'll say 'check in with Julie'.

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  3. Oh Julie...we ARE going to keep you busy this Christmas season, I can see! Good on you! I agree with Lovella....you are going to be invaluable for those who read this blog and wish and wish...and there you go....an expert 'on board'. Can't wait for your next posts!

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  4. I'm so excited to find your blog! One of my favorite cookbooks is "Mennonite Country-Style Cooking" by Esther Shank--and now your blog just confirms that Mennonite girls can REALLY cook!!:) Thanks for sharing all of these wonderful recipes.

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  5. this really impressess me. i am so excited for the celiacs in my world.
    julie, i am still wondering...
    is tapioca flour differant than starch...i can't find the flour, or can it be used interchangablyi would really like to make this for them.....thanks in advance.

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  6. Yum! That looks good. May I have one?
    Your picture is very nice too.
    Thanks for zipping by my blog and your kind words!

    ~Liz~

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  7. You are amazing Julie. Keep it up! Kathy

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  8. This may be obvious, but could you post a recipe for almond icing as well? I am guessing powdered sugar, milk, almond extract?
    I am really starting to get excited about Christmas baking now!

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  9. Awesome, awesome, awesome! I posted GF gingersnap cookies today, and just put a call out for GF Christmas cookie recipes. This one fits the bill! Thank you! :)

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  10. Looks lovely. But is there an omission on the sugar in the ingredients list for the cookies?

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  11. Anonymous.. you are right ! My mistake ! thank you for pointing that out! It is corrected !

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  12. made these bits of deliciousness for me! (and shared) love them! want to try them filled with other things...raspberry...yum!

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  13. I made these last Christmas and everyone loved them! They had no clue it was gluten free!!! Thanks so very much for tasty options in a tasteless gf world! So very grateful!

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    1. Thank you, Debra ! I'm always happy to hear that someone enjoyed a recipe - that is my thank you, and of course you are welcome! smile...
      These are one of my favorite as well!
      A blessed Christmas to you and yours !

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  14. Looks wonderful...can these be frozen?

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    1. Yes, Sherry, they freeze very well.

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  15. Hi Julie! I have been working with this recipe to do my best to disguise them as ammonia cookies. I am so happy to report that I'm getting closer with every try!! I have pictures of my first 3 trys if you would like to see them. The best effort so far changed the recipe to 3 Tb. of 14% sour cream, using 15 drops of peppermint oil instead of lemon, and 1/2 tsp. of ammonia with the dry ingredients. I am now playing with the refrigeration time and will let you know how I make out. Today's batch was light, white, and fluffy! Thank you for taking the time to suggest starting with this recipe! Merry Christmas to you and your family.
    Teri-Lynn

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    1. Hi Teri-Lynn, thank you for giving me the update on your 'trials' ... and I am very pleased that you are happy with the results ! Good for you !! Would love to see photos of your cookies ... send them to my e-mail - juliefrompearls@gmail.com I would love to post them on our blog next Christmas,(giving you credit, of course! - if you are willing to share your success ! smile..
      I wish you and you yours a very blessed Christmas and a Happy New Year !

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