Sunday, March 1, 2009

"Sugar" Cookies - With Maple & Agave Syrup

My 4-year old daughter saw some decorated sugar cookies at church today. Before we even went downstairs, I was prepared with my organic no-soy graham crackers and promised her we would make some cookies of our own at home. She was excited about making them ourselves and was satisfied with her graham crackers. Yes!

This is the adapted "Betty Crocker" recipe that we used.

1/2 c. organic blue agave syrup (by Wholesome Sweetners - there's a reasonably priced one at Trader Joe's)
1/2 c. maple syrup
1 c. shortening (I have been using Spectrum shortening as it is palm oil instead of soybean oil, but now Whole Foods brand 365 is making a cheaper version of palm oil shortening)
1 t. vanilla
1 large egg (or, 1 1/2 t. egg replacer mixed with 2 T. rice milk)
2 1/2 c. buckwheat flour (fine milled; I like Hodgson Mills)
1 t. baking soda
1 t. cream of tartar
1 t. xanthan gum (necessary to help the dough stick together, since it is gluten-free)

(1) Beat the syrups, oil, shortening, and egg with an electric mixer until combined.
(2) Add the flour, baking soda and cream of tartar. Stir with a wooden spoon.
(3) I skip chilling my dough because I think the shortening I use works better at room temperature.
(4) Roll out on a cutting board with lots of buckwheat flour (dough will be a little sticky, but with quite a bit of flour it should be easy to handle). Roll them fairly thick; I like about 1/2" thickness...I think it helps them taste more cake-like.
(5) Cut out shapes, bake at 350 degrees for about 8-10 minutes.
(6) Cool, then frost if you wish.

We made our frosting using some of the palm-oil shortening, organic pure cane powdered sugar from Trader Joe's, vanilla, and a little rice milk.

2 comments:

ara0062 said...

Sounds great besides looking great!

Gluten Free Sourdough Baker said...

This is a beautifully and well written blog. The recipes look very fine. I have many food allergies and created allergy free bread recipes using gluten free sourdough that I make myself without yeast. I offer sourdough bread classes in Ashland Ma. if you have any interest. On my blog, The Art of Gluten Free Sourdough Baking, I offer the basic recipes for starter, booster and loaf bread. I offer the complete recipe package on my website, www.food-medicine.com. I've taken my baking a step further than yours in that I use no sweeteners beyond stevia leaf. I can't have the sugar, myself so that's what I bake and teach. With the sourdough I've also eliminated the baking powder/soda and xanthan gum. I feel better without those ingredients and it makes the breads suitable for people with highly sensitive digestions. With the sourdough I have succeeded in making muffins that have the "fluff factor", you know, that lovely light spongy bite. Not so easy to achieve in gluten, dairy, yeast, and egg free baking.

Thanks for blogging your efforts,
Sharon