Gluten Free Cookies

GLUTEN-FREE CHOCOLATE CRACKLE COOKIES

1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

½ cup cocoa powder

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 ½ cups brown sugar

3 eggs

1 tsp. vanilla

4 oz. unsweetened chocolate

4 tbsp. unsalted butter

-sugar

-confectioner’s sugar

In a medium mixing bowl, whisk together first 5 ingredients; set aside. In a large mixing bowl, whisk together brown sugar, eggs and vanilla until homogenous. In a medium microwave-safe mixing bowl, heat chocolate and butter in 30 sec. increments, stirring between heatings just until melted (about 1 ½ - 2 ½ min. total); whisk until smooth. Whisk chocolate mixture into egg and sugar mixture until homogenous. Add dry ingredients; stir just until you can no longer see flour. Cover and chill in refrigerator about 3 hours. Just before baking, let dough rest at room temperature 10 min. Scoop 18 evenly-sized mounds (each about 1 ½" across) of dough onto a piece of parchment; using your hands, roll round balls (about 1 ½"); roll balls in sugar, then confectioner’s sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 325° oven until just barely set and puffy (about 12 min.), turning pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.

Makes 18.

GLUTEN-FREE SUGAR COOKIE CUTOUTS

1 cup unsalted butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. almond extract

½ tsp. vanilla extract

2 ¼ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

¼ tsp. salt

In a medium mixing bowl, using an electric mixer, beat butter with sugar until light and fluffy. Mix in egg yolks and vanilla. In a separate small mixing bowl, mix together gluten-free flour and salt; add to bowl with the butter mixture and mix until no traces of flour remain. Divide dough in half, shape into a rough disk shape and wrap tightly in plastic wrap; refrigerate 1 hr. or until firm. Using a rolling pin dusted lightly with gluten-free flour, quickly roll out ½ of the dough to an even ¼" thickness on a cold work surface sprinkled lightly with gluten-free flour (keep remaining dough refrigerated until ready to roll). Cut with cookie cutters, rerolling scraps. Place 1" apart on parchment-lined baking sheets. Bake in a preheated 350° oven until edges are lightly browned (8-12 min.), rotating and turning pans halfway through. Let rest on sheet pan 2 min; move cookies to a wire rack to cool.

Notes: The yield on this recipe will vary depending on size and shape of cookie cutter(s) used. A batch of approximately 4 dozen results from a cutter roughly 2" wide. This recipe also works well with all-purpose flour instead of the gluten free flour.

Makes about 4 dozen.

GLUTEN-FREE MOLASSES COOKIES

2 ¼ cups Pamela’s Gluten-Free Artisan Flour Blend

1 tsp. baking soda

1 ½ tsp. Kowalski’s Ground Ginger

1 ¼ tsp. Kowalski’s Ground Cinnamon

½ tsp. Kowalski’s Ground Cloves

¼ tsp. Kowalski’s Ground Allspice

¼ tsp. Kowalski’s Coarse Ground Black Pepper

¼ tsp. kosher salt

12 tbsp. unsalted butter, room temperature

⅓ cup brown sugar

⅓ cup sugar, plus more for rolling

1 egg yolk, room temperature

1 tsp. pure vanilla extract

½ cup unsulfured molasses

In a medium mixing bowl, whisk together first 8 ingredients; set aside. In a large mixing bowl, cream butter and sugars with an electric mixer until smooth and light. Add egg and vanilla; beat until well combined. Add molasses; beat until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Using your hands, roll 24 evenly sized balls (about 1 ½"); roll balls in sugar. Place 2" apart on 2 parchment-lined baking sheets. Bake in a preheated 375° oven until just barely set and puffy (10-11 min.), turning and switching pans halfway through; cool on pan 5 min. Cool completely on wire racks. Store in an airtight container at room temperature up to 1 week.

Makes 24.

Note: This recipe also works well with all-purpose flour instead of the gluten free flour.

GLUTEN-FREE PISTACHIO SHORTBREAD COOKIES

1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

¼ tsp. kosher salt

½ cup roasted and salted shelled pistachios

½ tsp. vanilla extract

½ cup unsalted butter, cold, cut into ¼" pieces

1 egg yolk

2 tbsp. heavy cream, plus more for brushing the cookies

1-2 tbsp. granulated sugar, sanding sugar, or raw sugar, for garnish

Using a food processor, process first 4 ingredients until pistachios are finely ground. Add vanilla and butter; pulse just until fine crumbs form and you can almost press dough together between your fingers. Pour crumbs into a mixing bowl; add yolk and 2 tbsp. cream. Stir until evenly mixed. Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hours up to 5 days). Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets. Lightly brush the top of each cookie with cream; sprinkle with sugar. Bake in a preheated 325° oven until golden (about 18 min.). Let rest on sheet pan 5 min; move cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 weeks.

Makes 24.