Wednesday, September 17, 2008
These are simple, rolled cookies that I made with my preschooler. She had a ball, and I didn't feel guilty letting her eat them - though she can have everything in a "typical" sugar cookie (if the shortening isn't soy). If you're expecting a sweet sugar cookie, they aren't very sweet and they taste mostly like quinoa. But they are the consistency and texture of a regular sugar cookie...the secret ingredient to this gluten-free cookie is "Better than Milk" Rice Milk Powder.
1 c. spectrum vegetable shortening
1/2 c. brown rice syrup
1 t. vanilla
2 t. egg replacer mixed with 2 T rice milk
(1) Combine the above with an electric mixer until combined.
1 c. sorghum flour
1 1/2 c. quinoa flour
1/4 c. better than milk rice powder (vanilla flavor)
1 t. baking soda
1 t. cream of tartar
(2) Add the above and mix with a wooden spoon. Batter will be slightly sticky, but should hold together well. Take about 1/3 of the dough and place on a quinoa-floured surface, pat into the shape of a rough ball and then lightly pat down. Sprinkle more quinoa flour on top and roll it to about 1/2" thickness (use your judgement). Cut with cookie cutters. Gently place on ungreased cookie sheet. Many recipes call for refrigerating the dough, but I found that it's easier and faster to work with the dough when it's soft (I think the vegetable shortening is too stiff when it's cold, not like butter).
(3) Bake on 375 for about 9 minutes, they will slightly brown around the edges...but will mostly stay light.
My daughter wanted "brown" frosting. I mixed with the electric mixer about 1/3 c. shortening with 1 or 1 1/2 c. of powdered sugar, 1 t. of vanilla, and a few T.'s of Coconut Milk...then I added about 1 1/2 T. of carob powder, and mixed well. This makes a very light, smooth, spreadable frosting.