Speaking of sweet, I was baking my little heart out yesterday trying to crank out some gluten free Christmas cookies. This year the holiday season was incredibly busy and while I made cookies, they were all for work events and none for my family and me! I couldn't let this year be the year without homemade cookies on Christmas!
Instead of our traditional cut-out cookies (I did make several batches sans photos), I decided to adventure out a bit. I know, I know...I said I was going to make all of the cookies in my mom's holiday favorites book, but that just didn't happen. Here's what DID happen:
I love that little miss Recipegirl.com. She had a totally mouthwatering cookie that popped up in one of my random browsing excursions one day, Red Velvet Shortbread Cookies. I know, right? Aren't they gorgeous?! I had to have them. And obviously I had to have them gluten free. No problem. I got this....
With the help of Bob's Red Mill Gluten Free Shortbread Cookie Mix, some cocoa powder, and a little red food coloring, I made it happen. I married the recipe from the back of the cookie mix bag with Recipe Girl's and it turned out marvelous. Mind you, following two recipes at once can be a little confusing and I forgot to add the food coloring while I was doing the melted butter and egg yolk bit. Whoops. I added it at the end when the mix was at the crumbly part, so my cookies turned out pink instead of the beautiful deep red. I chose to use semi-sweet chocolate to dip them in, instead of white chocolate. Whaddya think?
I found a recipe in an old church ladies group cookbook. I substituted in Jules Gluten Free flour. It was ridiculously easy, and the kolackys (kolackies?) turned out ridiculously delicious. Light and buttery. (I seriously ate about 7 of them for breakfast this morning! Diet starts tomorrow, right?)
"Must Eat" Gluten Free Kolacky Recipe
- 6 oz Cream Cheese
- 2 sticks of buttah or margarine (I used margarine to bring that 1960s grandma vibe back)
- 2 cups all purpose gluten free flour (I used Jules, but pick your favorite!)
- jam, jelly, nutella, nuts (however you like your kolacky)
- powdered sugar
- Cream the butter and cream cheese together in a large bowl.
- Add flour and mix well.
- Refrigerate for a bit (about an hour or two).
- Preheat oven to 450 degrees.
- On floured (gf of course or cornstarch) wax paper, roll out dough (I put a sheet of wax paper on top too, much easier this way)
- Use a round cookie cutter and cut out thin circles of dough.
- Plop 'em on a foil lined (or parchment paper lined) cookie sheets.
- Spread a layer of filling in the center of dough and roll the corners in to make them like a bow-tie. (Make sure you smoosh them together well or they will "unroll" in the oven like 99% of mine did.)
- Bake for 15 minutes.
- Once cool, sprinkle with powdered sugar.