The Ultimate Gluten-Free Cookie Book (19 page)

Linzer Sandwich Cookies, page 87

Girl Scout Thin Mints-Style Cookies, page 107

Rolled Sugar Cookies, page 89

Pumpkin Sandwich Cookies (Scooter Pies), page136

Pizzelle, page 133

Fortune Cookies and Pirouettes, page 169

Rosettes, page 176

brown rice flour
MAKES ABOUT 25 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be soft and oily to the touch.

Roll out the dough to ⅛-inch thickness. Use a 1½-inch round cookie cutter to cut the cookies and place them on the prepared pan. Bake the cookies for 8 to 9 minutes, until the tops are dry. Let cool well before coating; the cookies should be crisp upon cooling.

For the chocolate coating, I suggest making two batches of coating (using half of the ingredients at a time) so that it does not harden before you have used it all. Place half the chocolate into a microwave-safe bowl and cook on HIGH for 1 to 2 minutes, until melted. Stir in half the sugar and half the mint extract. Stir until creamy. Dip the cookies into the chocolate and place on waxed paper to cool. The coating should be as thin as possible to mimic the original.

 

 

brown rice flour
MAKES ABOUT 30 COOKIES

Preheat the oven to 350°F. Lightly grease a cookie sheet.

In a medium-size bowl, combine the oil, butter, and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and beat well. Continue beating until the dough comes together.

For each cookie, shape a slightly rounded teaspoonful of dough into a ball and place it on the prepared cookie sheet. Using the bottom of a glass or a butter press that has been sprayed lightly with nonstick spray, press the ball into a circle about 1¾-inches wide and less than ¼-inch thick.

Bake the cookies for about 15 minutes, until the tops are lightly browned. Underbaking makes for a sugar cookie taste (which is also very good). Correct baking provides the drier cookie that is desired. Let cool on wire racks before serving.

oats
MAKES ABOUT 7 SANDWICH COOKIES