2013 Celiac Cookie Exchange

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Bertina Briana Ramsey
5 years ago
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1 2013 Celiac Cookie Exchange Oatmeal Peanut Butter Scotchie 1 cup white sugar 1 cup brown sugar ½ cup unsalted butter 1 ½ cups chunky peanut butter (not the sugar free kind) 4 ½ cups rolled oats (can do all old fashioned or do half old fashioned and half instant depending on your texture preferences) 2 tsp. vanilla extract 3 whole eggs 2 tsp. baking soda 1 bag of butterscotch chips ¾ cup chopped pecans Cream butter, peanut butter and sugars. Add eggs and vanilla. Stir in oats, soda, butterscotch chips and nuts until combined. Drop by spoonful on a greased cookie sheet or use parchment paper. Bake 350 degrees for 12 minutes (brown on bottom and some browning on top). Cool on cookie sheet 5 minutes before removing to cooling rack makes 72 cookies. Gluten-Free Spritz Delights 1 cup butter, softened ½ cup sugar 1 egg 1 tsp. almond extract 2 ¼ cups gluten-free all-purpose baking flour 1 ½ tsp. xanthan gum ½ tsp. salt ¾ cup gluten-free vanilla frosting food coloring, optional Gluten-free sprinkles Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely. In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle cookies; decorate with sprinkles. Let stand until set. Makes 8 ½ dozen.

2 Jack Deen s Peanut Butter & Jelly Thumbprint Cookies 1 cup crunchy peanut butter ½ cup firmly packed light brown sugar ¼ cup sugar 1 large egg 1 tsp. vanilla extract Strawberry jam Preheat oven to 350 degrees Beat peanut butter, sugar, egg and vanilla at medium speed with an electric mixer until blended. Spoon heaping tablespoonfuls of batter 1 ½ inches apart on a parchment paper-lined baking sheet. Flatten dough with a fork. Make a ½ inch indentation in the center of each cookie using your thumb or the handle of a wooden spoon (be sure not to push through to the other side). Spoon ½ tsp. jam into each thumbprint. Bake 12 to 14 minutes or until golden. Cool cookies on baking sheet 2 minutes. Transfer cookies to wire rack; cool completely before serving. Snickerdoodles 1 box white cake mix (Kinikinnick) ½ cup oil 2 eggs Mix all ingredients. Roll into balls. Roll balls in a cinnamon/sugar mixture. Bake at 350 degrees for approximately 10 minutes on an ungreased cookie sheet. Peanut Clusters Connie Meyer 1 12 oz. pkg. milk chocolate chips 6 squares vanilla almond bark 2 cans peanuts or a 7 oz. jar Melt chocolate chips and almond bark in microwave until melted. (Do it in 1 minute intervals on high until you can stir it easily.) Stir in peanuts until coated. Drop by rounded teaspoons full on lightly buttered parchment or waxed paper. I doubled this recipe and it made 10 dozen.

3 Spice Cookies Vickie Buzzell 2/3 cup Crisco 1 cup sugar 1 egg 4 Tbsp. molasses 2 cups GF flour 2 tsp. baking soda ½ tsp ginger ½ tsp. cloves ½ tsp. cinnamon ¼ tsp. salt Mix shortening, sugar, egg, and molasses. Stir in remaining ingredients. Roll into balls the size of walnuts then roll in sugar. Bake at 350 degrees for about 10 minutes Chocolate Orange Lace Cookies Grace Franck 2 Tbsp Butter, softened ¼ cup plus 3 Tbsp sugar 1 large egg 1 tsp. vanilla extract 1 Tbsp Orange zest (about 1 orange) 1 ¼ cups rolled oats 1 tsp. double acting baking powder 1/8 tsp. salt ½ cup bittersweet chocolate chips Heat oven to 350 degrees. Line cookie sheets with parchment paper. In medium bowl, use electric mixer to beat together the butter and sugar until mixture is light and fluffy, about 3 minutes. Add egg, vanilla and orange zest, and then beat until light and fluffy, about another 4 minutes. In another medium bowl mix together oats, baking powder and salt. Add dry ingredients to wet ingredients and beat just until combined. Stir in chocolate chips. Scoop the dough a tablespoon at a time on prepared baking sheets about 2 inches apart and about 12 per sheet. Bake the cookies one sheet at a time on center rack until edges are browned, 8-10 minutes. When done, let stand for a few minutes before removing them to wire rack to cool completely

4 KIND Bar Copycat Dark Chocolate & Sea Salt Donna Renneke *IF NUTS AREN T ALREADY ROASTED; Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 minutes until lightly toasted and fragrant. FOR NUT MIXTURE 2 cups whole roasted* unsalted almonds ¾ cup whole roasted* unsalted peanuts ¾ cup roasted* walnuts, chopped ½ cup puffed millet, rice (or other puffed whole grain, or crispy brown rice cereal) 1 Tbs. flaxseed meal FOR SYRUP; 1/3 cup honey 1/3 cup brown rice syrup (I used dark corn syrup) ¾ tsp. sea salt, divided 1/tsp. vanilla FOR CHOCOLATE DRIZZLES; 1 cup dark chocolate chips (I used half cup chocolate chips and 3 oz. unsweetened chocolate) 1 Tbs. vegetable, grapeseed, or coconut oil 1. Add toasted nuts to large bowl. Add puffed rice/millet and flaxseed meal. Stir to combine; set aside. 2. In 1 ½ or 2 quart saucepan, combine honey, rice syrup, ¼ teaspoon salt and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees (hard ball stage) on a candy thermometer. Immediately, pour mixture over nut mixture, stir until evenly coated. Quickly transfer to greased/sprayed 9x13 pan, use hands to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Use bottom of greased/sprayed drinking glass to tap and compact mixture in pan. Sprinkle top with ½ tsp. sea salt. Let cool 20 minutes. While still slightly warm, invert pan on cutting board and tap until mixture falls our in one piece. Cut into 20 bars. (If they cool too much and become too hard or brittle to cut easily, put in warm oven for 1-2 minutes to soften, proceed with cutting.) Allow bars to cool completely before proceeding with chocolate drizzles. 3. FOR CHOCOLATE DRIZZLES. Add chocolate chips and oil to microwave safe bowl. Cook on high power in 20 second intervals, stirring each time, just until last chips melt into mixture (approx. 60 seconds total). Using fork or squeeze bottle to drizzle chocolate over nut bars. Let cool until chocolate hardens. 4. STORAGE TIP: Store in airtight container with parchment paper between layers. For takealong convenience, use parchment paper pieces to wrap individual bars burrito-style. Store at room temperature for up to 1 week. May refrigerate to extend storage or if firmer, less sticky bars are preferred. May be frozen, too.

5 Gluten Free Peanut Butter Cookie Cups 1 box (19 oz.) Betty Crocker Gluten Free chocolate chip cookie mix 1 egg ½ cup butter, softened 1 tsp. vanilla ½ cup creamy peanut butter 60 miniature chocolate-covered peanut butter cup candies, unwrapped 1. Heat oven to 375 degrees. Place mini paper baking cup in each of 24 mini muffin cups. 2. In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Roll dough into 1-inch balls. Place in muffin cups. 3. Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling rack; cool completely. Repeat with remaining dough. Makes 5 dozen cookies. Red Velvet Crinkle Cookies 3 cups all purpose GF flour (add 3 tsp. xanthan gum, if your mix doesn t have it) ¼ cup unsweetened cocoa powder* 2 tsp. baking powder ¼ tsp. baking soda ¾ tsp. salt ¾ cup unsalted butter, softened 1 1/3 cups granulated sugar 3 large eggs 1 Tbsp. milk or buttermilk (almond milk works well) 1 ½ tsp. vanilla bean past or vanilla 2 tsp. lemon juice 5 tsp red food color 1 cup white chocolate chips 1 cup powdered sugar 1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls. 2. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out with buttered hands. Shape into medium balls (about 2 ½ Tbsp. each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven minutes. Allow to rest on cookie sheet several minutes then transfer to wire rack to cool completely. Store in an airtight container. 3. *If you want them a little chocolatier you can replace 2-3 Tbsp. of the flour with 2-3 additional Tbsp. of cocoa powder.

6 Almond Bark Crunchies Becky Wentworth 1 lb. white almond bark 1 cup peanut butter Melt in large glass bowl in microwave. After melted add: 1 cup GF Rice Krispies 1 cup dry roasted peanuts 1 cup mini marshmallows Drop by spoonfuls onto wax paper. Allow to cool and harden a couple hours. Pecan Tassies yield: 48 cookies For dough: 1 cup unsalted butter 6 oz. cream cheese 2 cups GF flour For filling: 1 ½ cups light brown sugar 1 cup chopped pecans, plus more for sprinkling on top 2 eggs 2 Tbsp. unsalted butter, melted ½ tsp. vanilla extract 1. Preheat the oven to 350 degrees. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside. 2. To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate of in a zip-top bag and refrigerate for about an hour. 3. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups. 4. To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extract with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans. 5. Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.

7 Cherry Strippers Doris Mack 1/3 cup sugar ¼ teaspoon baking powder + 1/8 t. 5 tablespoons butter, softened ¼ teaspoon salt 1 ½ teaspoon vanilla ¼ teaspoon xanthan gum 1 large egg white 1/3 cup cherry preserves 1 cup flour 2 tablespoons corn starch Topping - ½ cup powdered sugar 2 teaspoon lemon juice ¼ teaspoon almond extract Beat sugar and butter with mixer at medium speed until well blended (5 minutes). Add vanilla and egg white, beat well. Combine flour, cornstarch, BP, salt and xanthan gum. Add to the butter mixture and stir till well blended (dough will be stiff). Refrigerate for 1 hour. Using a full teaspoon of dough shape into a ball and press your thumb into the center to make an indentation to hold the preserves. Spoon preserves into the center. Bake 375 degrees until lightly browned. Let cool on cookie sheet for a couple minutes before removing to cooling rack. Combine powdered sugar, lemon juice and almond extract, stir well. Drizzle over warm cookies. Cool until powdered sugar mix is dried. Store in air tight container. Melting Moments Doris Mack ½ cup cornstarch ½ cup powdered sugar 1 cup white rice flour ¾ cup butter ½ teaspoon almond extract Frosting: ¼ cup butter, melted 2 cups powdered sugar, sifted 1/8 teaspoon almond flavoring enough milk to make it spreadable Sift together dry ingredients. Mix butter and extract and add dry ingredients. Dough will work into a ball. Chill one hour. Form into 1 inch size balls, place on ungreased cookie sheet. Bake in 350 degree oven for 10 minutes or until edges are light brown. COOL before removing from cookie sheet. Combine frosting ingredients and frost cookies when cool. Colored sugar can also be sprinkled on top.

Peppermint Meltaways

Peppermint Meltaways 1 cup butter, room temperature 1/2 cup powdered sugar 1/2 tsp peppermint extract 1 1/4 cups flour 1/2 cup cornstarch Cream the butter and powdered sugar together until light and fluffy.