Morning Christmas lovelies!
We are back to some delectable gluten-free, Christmas gift cookie baking. These are the cookies I prefer over all others, basically, I swoon when all these next recipes are on a plate with tea.
This recipe is a new one and places a smile on my face as I have a thing for limey yums yums. I know I have stated this before but I feel it's important to be obnoxious and repeat myself.
Also, nothing is better than a versatile base recipe that can be used in several ways, for different cookies, with great success!
LIMEY POPPY SEED THUMBPRINT COOKIES
Difficulty: Medium to High
Cost Range: Medium to High
Time: Prep-60 mins (includes chill time) Bake-20-25mins
Yields: 30-36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months (everyone eats them way before that)
Preheat Oven to 350° F
(I double this recipe because this is a great cookie that gets eaten up)
Ingredients:
2/3 Cup Butter, unsalted and softened
1/3 Cup Sugar
1/4 tsp Sea salt
2 Egg yolks
1 tsp Real Vanilla extract
1 Cups #1 G.F Flour mix (mix recipe follows after this recipe)
1/2 Cup Brown rice flour
1/2 tsp xanthan gum
11/2 Tbsp Poppy Seeds
2 Cup Pucker Punch Lime Curd (You will need to get the recipe from the recipe that I put the link for down below & make it the day before.)
Method:
-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter for about 1 minute.
-Add sugar and salt, beat for about 2 minutes until light and fluffy.
-Add yolks & beat.
-And add the vanilla, beat for 1 minute until well combined.
-Gradually add flour mixture on a low setting so flour does not go flying everywhere, beat until well mixed.
-Add poppy seeds, and mix.
-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.
-Make sure the cookies are 2 inches apart, gently, use your thumb to press down the center of each dough ball-not too deep, you are making a well not digging a hole to the center of the earth! Gentle.
Adjust with your finger if needed.
-Add in about 1/2 tsp of lime curd filling to each cookie well, (take a selfie with your magnificent dough triumph and post wherever you like) and bake in preheated oven for 20-25 minutes. I bake for 15 minutes and turn the tray around then add the last 5-10 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.
-The cookies should be very pale, 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!
http://thekinkycoconut.blogspot.ca/2015/12/pucker-punch-lime-curd-for-lime-poppy.html
This next recipe was one I developed last year, it uses the same thumbprint cookie base. I lost a full Ziploc bag of these to someone who snagged them out of the freezer. Never really found the culprit but I have ideas I tell yah, ideas...
These are like eating an apple pie in one bite, you can choose to not make the caramel, to put on top but it does take this cookie to the next level. Click that link baby, the picture of this cookie is right underneath it.
http://thekinkycoconut.blogspot.ca/2014/12/gluten-free-salted-caramel-apple-pie.html
This last cookie recipe link is to my most absosmufly preferred cookie of all the Universe!!!! Okay, in all honesty, I have never tasted all the cookies in the Universe but for now, until I explore more, this one wins.
It's the one Poppa Bear and Mama Bear ate for breakfast with tea on Christmas morning but shhhhhh! That's a secret. ;D
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. If you want to keep your cookies more stable, switch 1/2 the white flour with 1/2 brown flour. This will help.
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