Auntie's Cutout Cookies
Auntie's Cutout Cookies
Original recipe by Edna Schwandt
Gluten-Free Adaption by Peggy Klapperich
When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
Peggy's Aunt Edna makes the best cutout cookies. Many years ago, Peggy learned how to make them. They continue to be holiday family favorites - except for me.
When I had to go gluten-free, this meant an end to these cookies. Since 2003, Peggy has been trying to replicate these beloved cookies. Many different custom blended and commercial flour mixes have been tried.
While the GF versions of this cookie have been good - they still weren't like Auntie's cookies - until now. These cookies are the closest version yet. They remain crispy on the outside, soft on the inside - even after freezing them.
Step aside Almond Flour Sugar Cookies, there's a new favorite cutout cookie in town.
Cookie Ingredients:
4 cups Bob's Red Mill Paleo Baking Flour
1 1/2 cups butter
1 cup sugar
1 tsp cream of tartar
1 tsp baking soda
2 eggs
2 tsp vanilla
Sprinkle of Salt
Potato or Tapioca starch (not flour) for rolling.
Frosting Ingredients*:
1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk
*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.
Directions:
In mixer bowl, cream butter, sugar & vanilla together.
Add eggs - beat until fluffy
Add dry ingredients - mix throughly - at least 2 to 3 minutes.
Chill dough over night (3 hour minimum)
Remove about 1/4 of the dough keeping the rest in the fridge.
Dust counter with starch. Coat dough until it's no longer sticky.
Roll dough to 3/8" thickness. It is best to keep these cookies on the thicker side. They are a bit fragile.
Cut out cookies and place on parchment paper lined cookie sheet. Set scrap aside in the fridge. Do not add rolled dough to fresh dough
Bake at 375 for 8 to 10 minutes - until edges start to brown. Note: cookies brown quickly. Don't let them get too brown.
Remove cookies from oven. Allow them to cool on the pan for 5 minutes. Place on waxed paper.
Repeat rolling & baking process until fresh dough is gone.
Combine dough scraps, re-roll, cut and bake.
Tip: Do not frost these cookies to far in advance. They will absorb some moisture from the frosting.
Yield: 6 dozen cookies
GF Funfetti Cupcakes
Gluten-Free Funfetti Cupcakes
Peggy made 5 dozen of these for a gluten-free baby shower.
Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.
Ingredients:
Cake:
1 pkg Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract
Frosting:
8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)
Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)
Directions Cake:
Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool
Directions Frosting:
Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.
Carrot Cake
Gluten-Free Carrot Cake
Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.
Ingredients
1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)
Frosting
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk
Cake Directions
In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.
Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.
Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.
Frosting Directions
Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.
Frost cooled cake. Refrigerate after it's frosted to firm up frosting.
Garnish with chopped pecans.
Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.
Until the next good eats - cook well and be well.
Peggy & Al
Pumpkin Bars
Pumpkin Bars
While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.
They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.
Ingredients:
4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum
Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe
Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk
Mix & beat until fluffy. Spread on warm pumpkin bars.
These will freeze quite well.
Until the next good eats...
Al n Peg
Coffee Cake
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
Cake Ingredients
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
Glaze Ingredients
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
Notes:
You could sub-out the flours with your favorite flour blend if you like.
German Chocolate Cake
Our friend asked Peg if she could make a gluten-free German Chocolate Cake.
Instead of standard sized cake, Peg decided to make a doz. cupcakes and this mini-cake.
The cake was a hit! Our friend was so excited she dug into it immediately and shared it with a few other gluten-free guests.
Another gluten-free guest headed directly for the cupcake container after seeing the mini-cake.
Peg is becoming quite the Google Master. She found the recipe in a cake baking forum - without any help from me.
After reading through the forums posts, it appears this recipe is from The Cake Mix Doctor Bakes Gluten-Free book by Anne Bryn. The premise of the book is to take ordinary [gluten-free] cake mixes, "doctor them up" and make them better! This is one cookbook we don't have.
Here is the cake recipe and frosting recipe
This mini-cake was made in 4 1/2" tart pans. We sliced the top off of the bottom layer to make it flat.
The rest of the batter went to make cupcakes.
Creamy Broccoli and Cauliflower Soup
Ingredients:
1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
3 cups of chopped broccoli - steamed
3 cups of chopped cauliflower - steamed
1 teaspoon Lawry's Seasoned salt
Directions:
In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, steamed broccoli and cauliflower, and Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).
If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.
Note:
You can use the same base to make potato soup by replacing broccoli/cauliflower with 6 large potatoes, peeled, diced, and cooked (about 8 cups)