Two In One GF Cookies

If you're like me, you like variety. You can't commit to making one type of cookie, and GF cookies are like $5+ a box. Bogus.

I have developed a plan of action; this recipe can be altered in a few different ways, so play around with it and see what you come up with. This particular installment is for GF Chocolate Chip and GF Spice cookies.




You'll need:

1 cup Pamela's Favorite Sandwich Bread Flour
1/2 cup brown rice flour
1/2 c coconut
1/4 cup potato starch

1/2 stick of butter
1/4 cup of olive oil
1/2 cup of packed dark brown sugar
2 T vanilla extract
1 t baking soda
1 t xanthan gum
1 egg
pinch of salt
chocolate chips for garnish

For Spice cookies include:
1 t ginger
1/2 t all spice
1/2 t nutmeg
a few grounds of fresh black pepper (depends on how spicy you like your cookies!)
crystallized ginger for garnish

Pre-heat oven to 350.

Mix butter, coconut, egg, vanilla, sugar and oil together in a bowl until creamy. In another bowl, combine all of your dry ingredients and then slowly pour them into the wet mixture, beating until it looks like "regular" cookie batter. GF baking is really dependent on weather conditions, so if its really dry outside, you may find you need to add more flour (rice or Pamela's) until it looks correct.

With 2 large spoons, drop 2" round balls onto a non-stick cookie sheet. You should not fit anymore than 12 cookies. With your chocolate chips, press a few onto each cookie.

Pop in the oven for about 5-7 minutes or until just beginning to brown (still yields to touch).



With the left over batter, dump your spices in. The dough will look like this:















Space your cookies thusly (yeah, I took that term from Alton Brown, so what...) and sprinkle a little of your crystallized ginger on top:

















And here is your highly delicious final product; a chewy, soft, very spicy cookie that your gluten eating counterparts will gladly enjoy. They probably won't know the difference. I play that trick on my friends all the time...

KOLACZKI!!!

A few years ago there was THE BEST Polish bakery/ deli/ liquor store (that yes, had wodka (or "vodka" as you call it) in rifle shaped bottles) that made the most delicious kolczki. They were flaky, sweet, and came in pretty much any fruit flavor you could imagine, my favorite being apricot.

Before going GF, I often made kolaczki with sub-standard results. They always turned out cake-like no matter how I altered the ingredients and ratios. Over Thanksgiving I made a GF peach pie and the crust was like the perfect kolaczki dough! So, this recipe doubles for crust, too!

4 tbsp COLD water
1/2 veg. shortening
1 1/2 c rice flour
(I used 3/4 c Gluten Free Pantry All-Purpose flour and the rest Bob's Red Mill Brown Rice Flour)
Jam
Rolling pin

Heat oven to 350. In a large bowl, cut the flour into the shortening. Add water- depending on how dry it is, you may need more. Work the dough until there are no lumps of shortening and everything is well incorporated. Let rest in the fridge for about 15 minutes to firm up.

Wipe down the counters and dust with a good helping of rice flour- don't forget to coat your rolling pin! Take about 1/4 of the chilled dough and work into a ball and place on the floured surface. The trick to rolling without crumbles or tears is to start from the center and gently roll towards you, then away. Don't forget to work the diagonals! When the dough is about 1/4" thick, get a knife and cut 3"x 2" rectangles. If you find the dough is too dry and crumbling you can 1) heat the dough up in your hands and/or 2) add more water.

Take your rectangle and fill it with 1/2 tsp of jam, avoiding the edges. Take the bottom corner and fold it into the center, pressing down gently. Take the upper diagonal corner and fold it over the corner you just folded- it kind of looks like a cross between a pillow and a wrapped gift.

Place in oven 20-25min or until slightly golden and the insides are bubbling. Immediately place on waxed paper/ parchment/ tea towel that has been heavily coated in powdered sugar. While still hot, sift a copious amount of powdered sugar over the cookies and let cool.

Ta da!