Gluten-Free Molasses-Clove Cookies

We served these yesterday to non-gluten-free guests, and they were a hit with everyone, kids and grown-ups alike. They have a nice, chewy texture.

I actually made them egg-free as well (using egg substitute) since one of our guests is allergic to eggs. The cookies have a lot of butter in them, but next time I may try coconut oil, since I’ve made similar cookies with regular flour and coconut oil in the past, and they were great.

The recipe is once again from Artisanal Gluten-Free Cooking by Peter and Kelli Bronski. You can find the recipe on their blog here.

Today, we made a little candy! So I’ll show you that when I have time. Hope you’re cozied up with loved ones and enjoying festivities.

P.S. We got a special Christmas supplement to the newspaper today: a cup of water and an earthworm fell out when I removed plastic bag #1! Luckily the paper itself was dry and wormless. Gives you an idea of how much rain we’ve had in the last day or so.

Gluten-Free Almondy Cut-Out Cookies

Gluten-Free Cutout Cookies

Turns out my recipe for almondy cookies easily adapts to a gluten-free version. I made a half-batch last week just to test it out. Everyone loved them, including visiting gluten-eaters. They are not too sweet and have a nice shortbready-type texture.

I make my own gluten-free flour blend in large batches according to the recipe in Artisanal Gluten-Free Cooking, but you could probably use any GF flour blend.

GLUTEN-FREE ALMONDY CUT-OUT COOKIES (adapted from this cooks.com recipe)

Makes about 4 dozen cookies, depending on the size of your cutters, but you can easily halve it if you don’t want that many.

2 sticks butter (I’ll have to try subbing coconut oil another time….)

1/2 cup white sugar

1/4 cup brown sugar

1 egg

1/4 tsp. almond extract

1 1/2 cups almond meal

3 cups gluten-free flour blend (homemade or purchased)

pinch of salt

Cream together butter, sugar, egg, and almond extract. Beat in flour, almond meal, and salt.

Make a ball and flatten it, wrap in wax paper and place in the fridge for an hour or a day.

Preheat oven to 325°, roll out dough, and use cutters to cut shapes. Ours were a little thicker—in the 1/4 inch range, but you could go thinner, depending on how crispy or chewy you want yours. Just watch the time—you definitely don’t want to overcook them.

Bake for 8-10 minutes or more. They should be very lightly browned. I should’ve cooked ours a little longer, but I got impatient.

I’m tempted to up the almond meal further and lower the flour portion. Maybe next time. Also hoping to try out a GF molasses cookie recipe. Stay tuned. For other eating and cooking adventures (including gluten-free) click here.

Almondy Cookies

Fairly often when I pick up my son from Waldorf kindergarten, there’s some little treat they’ve made that Frau F. insists I try. I’m not one to ever turn down a treat. Once not too long ago there were these tiny almond-meal cookies that I just couldn’t stop thinking about later. Such great texture, not too sweet, perfect. When I asked for the recipe, though, Frau F. said it was something her daughter had made up and she didn’t really have a recipe. Rats!

I kept obsessing and finally found this recipe, then altered it to suit me. In Germany, there seem to be a lot of tiny cookie cutters, which I just love. I mean, sometimes you only want a little bite, right? Or a bunch of little bites. The cookies just seem better that way. Unfortunately we don’t have but a couple itty bitty cutters, since the kitchen store was nearly sold out last time I looked, but I’ll try again.

Yeah, I know this is kind of a Christmas post in January, but who says you can’t make cookies now? Who?

The cookies turned out really well. Very tender and great flavor, though they don’t look like anything special at first glance. They were all gone in a flash.

ALMONDY COOKIES  (heavily adapted from cooks.com)

250 grams butter (2 sticks plus 1 1/2 TB or so)

1/2 cup white sugar

1/4 cup brown sugar

1 egg

1/4 tsp. almond extract

1 1/2 cups almond meal

1 cup  all purpose flour

2 cups spelt flour (did I use white or whole grain? I can’t remember but either is fine)

pinch of salt

Cream together butter, sugar, egg, and almond extract. Beat in flour, almond meal, and salt.

Make a ball and flatten it, wrap in wax paper and place in the fridge for an hour or a day.

Preheat oven to 325°, roll out dough, and use cutters to cut shapes. Ours were a little thicker—in the 1/4 inch range but you could go thinner, depending on how crispy or chewy you want yours. Just watch the time—you definitely don’t want to overcook them.

Bake for 8-10 minutes. They should be very lightly browned.

**

The words on the cookies is an inside joke. Santa brought a nifty contraption that allows you to print words on your cookies. Little Miss wanted to print everyone’s names, but the letters are really too fiddly and tiny to do that much work. I told her to pick one word we could print on lots of cookies. She came up with “Leibniz,” which is the cookie brand of Hannover’s famous Bahlsen factory. This cracked me up, as it’s like printing “Keebler” on your homemade cookies.

Leibniz, the father of calculus, was from Hannover, and they love to name things after him here. So awesome.

Oh, we also tried these Swedish Rye Cookies from 101 cookbooks. They rocked.