ICY SPICED PUMPKIN RAISIN COOKIES
Difficulty: Medium
Cost Range: Low to Medium
Time: Prep-60 mins (includes chill time) Bake-20 mins
Yields: 70 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months
Preheat Oven to 350° F
Ingredients:
3/4 Cup Butter, unsalted and softened
1/4 Cup Vegetable shortening
1/4 Cup Cane Sugar
3/4 Cup Dark Brown Sugar
2 Tbsp Black Strap Molasses
1/2 tsp Sea salt
2 Eggs
1 Egg Yolk
1 Tbsp Real Vanilla extract
1 Cup G.F. Flour mix #1 (mix recipe follows after this recipe)
1 Cup #1.5 G.F (Brown Rice) Flour mix (mix recipe follows after this recipe)
3/4 Cup Sorghum Flour
1 Cup Ground Pecans
11/2 tsp xanthan gum
1/2 tsp Cream of Tartar
1 tsp Baking Powder
1 Cup Pumpkin Puree
1/2 Cup Soaked Thompson Raisins
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1/4 tsp Ground Clove
1 1/2 Cups Cane Sugar for Rolling (DO NOT ADD IN BAKING!!!)
Method:
-In a bowl, pour 1 Cup boiling water over raisins.
-In a blender Puree soaked raisins that you drained of water, puree them with 3 Tbsp water until forms a thick paste.
-In a separate medium sized bowl, mix flours together with baking powder, xanthan gum, & cream of tartar. Blend together & keep flour mix aside until time to use.
-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter and shortening for about 1 minute.
-Add dark brown & cane sugars(not the sugar for rolling) and salt, beat for about 2 minutes until light and fluffy.
-Add yolk & eggs, beat for 1 minute until well combined.
-Add the molasses & beat for 30 seconds, add all the spices and beat for another thirty seconds.
-Add ground pecans
-Gradually add flour mixture in 3 parts on a low setting so flour does not go flying everywhere, add a bit of vanilla to each part you add to keep the dough from being too dry, beat until well mixed.
-Cover and chill dough for 1/2 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)
-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.
-Set up a bowl with half the Cane sugar you kept for rolling. Add more as you need to.
-Roll each dough ball in the sugar until lightly and evenly coated. Place back on baking tray. Same as before 3 down, 4 across.
-Make sure the cookies are 2 inches apart, gently, use the flat bottom of a glass to press them down flat a bit. Not too flat, you are making them a bit flat but not making a pancake! Gentle.
-Chill in freezer for 5 minutes.
-Bake in preheated oven for 20 minutes. I bake for 10 minutes and turn the tray around then add the last 10 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.
-The cookies should look like they are icy on top thanks to the process of rolling them in cane sugar before baking, a light brown on the bottom. Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.
Bonne Appetit & Share a taste tester with the one you love!
GLUTEN-FREE FLOUR MIX #1 RECIPE
(Makes 3 Cups)
2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below,I would love to know about how this recipe worked out for you.
Posted by Kiki Wade at 6:13 AM No comments:
GlUTEN-FREE FLOUR MIX #1.5 RECIPE
(Makes 3 Cups)
1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below,I would love to know about how this recipe worked out for you.
Difficulty: Medium
Cost Range: Low to Medium
Time: Prep-60 mins (includes chill time) Bake-20 mins
Yields: 70 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months
Preheat Oven to 350° F
Ingredients:
3/4 Cup Butter, unsalted and softened
1/4 Cup Vegetable shortening
1/4 Cup Cane Sugar
3/4 Cup Dark Brown Sugar
2 Tbsp Black Strap Molasses
1/2 tsp Sea salt
2 Eggs
1 Egg Yolk
1 Tbsp Real Vanilla extract
1 Cup G.F. Flour mix #1 (mix recipe follows after this recipe)
1 Cup #1.5 G.F (Brown Rice) Flour mix (mix recipe follows after this recipe)
3/4 Cup Sorghum Flour
1 Cup Ground Pecans
11/2 tsp xanthan gum
1/2 tsp Cream of Tartar
1 tsp Baking Powder
1 Cup Pumpkin Puree
1/2 Cup Soaked Thompson Raisins
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1/4 tsp Ground Clove
1 1/2 Cups Cane Sugar for Rolling (DO NOT ADD IN BAKING!!!)
Method:
-In a bowl, pour 1 Cup boiling water over raisins.
-In a blender Puree soaked raisins that you drained of water, puree them with 3 Tbsp water until forms a thick paste.
-In a separate medium sized bowl, mix flours together with baking powder, xanthan gum, & cream of tartar. Blend together & keep flour mix aside until time to use.
-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter and shortening for about 1 minute.
-Add dark brown & cane sugars(not the sugar for rolling) and salt, beat for about 2 minutes until light and fluffy.
-Add yolk & eggs, beat for 1 minute until well combined.
-Add the molasses & beat for 30 seconds, add all the spices and beat for another thirty seconds.
-Add ground pecans
-Gradually add flour mixture in 3 parts on a low setting so flour does not go flying everywhere, add a bit of vanilla to each part you add to keep the dough from being too dry, beat until well mixed.
-Cover and chill dough for 1/2 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)
-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.
-Set up a bowl with half the Cane sugar you kept for rolling. Add more as you need to.
-Roll each dough ball in the sugar until lightly and evenly coated. Place back on baking tray. Same as before 3 down, 4 across.
-Make sure the cookies are 2 inches apart, gently, use the flat bottom of a glass to press them down flat a bit. Not too flat, you are making them a bit flat but not making a pancake! Gentle.
-Chill in freezer for 5 minutes.
-Bake in preheated oven for 20 minutes. I bake for 10 minutes and turn the tray around then add the last 10 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.
-The cookies should look like they are icy on top thanks to the process of rolling them in cane sugar before baking, a light brown on the bottom. Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.
Bonne Appetit & Share a taste tester with the one you love!
GLUTEN-FREE FLOUR MIX #1 RECIPE
(Makes 3 Cups)
2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below,I would love to know about how this recipe worked out for you.
Posted by Kiki Wade at 6:13 AM No comments:
GlUTEN-FREE FLOUR MIX #1.5 RECIPE
(Makes 3 Cups)
1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
Leave a comment below,I would love to know about how this recipe worked out for you.
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