Tuesday, December 21, 2010

Gluten Free Christmas Cookies

Sorry it's been so long since I've written! I must say its been crazy around here. But I couldn't hold out on you during Christmas...I am so excited to share my Christmas cookie recipes with you!

My family is all about tradition during the holidays. We've done everything the same way since I was little, including the recipes we make for Christmas. Last year, my mom and I decided to suck it up and eat wheat, dairy, etc. because we didn't want to bother adapting our old recipes. This year, however, I didn't feel like being sick all through the holidays and decided to change our old cookie recipes to become dairy and gluten free. I wasn't sure how it would turn out, but let me say my family and I are thrilled with the results!

For all the recipes, I used Bavaria Mills' All Purpose Flour Blend. This flour blend is incredible. The xanthan gum is in the mix, so there is no extra work needed! This flour can be used cup for cup in place of regular flour in almost any recipe. It can be found exclusively at Lingonberries Market.

Clockwise from top left we have Almond Crescents, Peanut-free Peanut Butter Blossoms, Cherry Jewels, Sugar Cookies, and Kolackys (not pictured).

Almond Crescents

These are my dad's absolute favorite. They are originally from the Martha Stewart Christmas Cookbook. Enjoy!

2 cups All Purpose gluten free flour
1 cup unsalted butter or butter substitute
1 cup finely chopped almonds or nut of your choice
1/2 cup corn-free powdered sugar, plus more for dusting
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract

In a large bowl, combine all the ingredients except the dusting sugar. Mix well with your hands. Wrap the dough and refrigerate for at least 2 hours. 
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Form dough into 1-inch balls, then roll each ball into a 2-inch roll. Each should be narrow and the center slightly flattened to create a crescent moon when curved. Set 1 to 2 inches apart on baking sheets. 
Bake 12 to 15 minutes until set but not browned. Allow cookies to cool slightly then dusting with powdered sugar.

Peanut-free Peanut Butter Blossoms

Unfortunately, because Hershey doesn't make a Kiss that's entirely dairy free, this recipes can't be made officially dairy free.

½ cup butter or butter substitute, softened
½ cup nut butter (I used almond butter)
1 cup coconut sugar
1 egg
1 tsp vanilla extract 
¼ tsp salt
1 ¾ cup GF All Purpose flour
1 tsp baking soda
Hershey Kisses candy (45 or so – depending on how large you make the cookie balls)

In a large mixing bowl, use a mixer and blend the softened butter, nut butter, coconut sugar, egg, vanilla, and salt until nice and creamy. Add the flour and baking soda and mix until even. Roll dough into balls. The size is around the size of ping-pong balls. Try to keep all the cookie balls close in size. You may have more or less than 45 especially the first time when you’re learning to make these cookies. 

 Place cookie balls on baking sheet. Leave space – about two inches all around. They spread a bit. Bake 8 to 10 minutes at 375 degrees F in a preheated oven until the cookies are done. 

As soon as you take the cookies out of the oven, press a Hershey Kiss in the center of each. Press firmly until the Hershey Kiss is nestled in the middle of the hot cookie. Do this before removing the cookies from the baking pan. Once you’ve put Hershey Kisses in the middle of all the cookies on the pan, remove cookies and let cool.

Cherry Jewels

Usually, we put halved maraschino cherries in the center of these babies. Since those are the most disgusting things on earth, I decided to go with sugar free strawberry jam this year.

1/2 c. butter or substitute
1/4 c. coconut sugar
1 egg yolk
1 1/4 c. GF All purpose flour
1 tsp. grated lemon rind
1 tbsp. lemon juice
1 tbsp. orange juice
1 tsp. vanilla
3/4 c. finely chopped pecans
Strawberry jam

Preheat oven to 350 degrees. Combine all ingredients except nuts and jam. Chill dough for at least an hour. Roll into balls and roll in chopped nuts. Place on cookie sheet and make a thumbprint indent in each cookie. Bake 10 to 12 minutes. Spoon jam into thumbprints.

Sugar Cookies

1 1/2 cups corn-free powdered sugar
1 cup butter or substitute
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 cups GF All Purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

1 pkg. Tofutti cream cheese
1 pkg. Ricemellow creme
Food coloring

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Divide dough in two halves. Roll each half 3/16 inch thick onto heavily floured surface and cut out shapes. Place on cookie sheet. Bake 7 to 8 minutes. 

For icing, beat together cream cheese and ricemellow creme. separate into containers and add food coloring of choice. Frost cookies when cool.


Pronounced "koh-latch-kees", these are a Polish favorite. We do a lot of traditional Polish recipes on Christmas Eve so these are a perfect compliment to the meal!

1 c. butter or substitute
1 pkg. Tofutti cream cheese
1/4 tsp. vanilla extract
2 1/4 cups GF All Purpose Flour
1/2 tsp. salt
Thick jam or canned fruit filling, corn free

Cream butter and cream cheese until fluffy. Beat in vanilla extract. Combine flour and salt, add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thick on a floured surface. Cut 2 inch circles or other shapes. Place on an ungreased cookie sheet. Make a thumbprint in each cookie and fill with jam. Bake at 350 degrees for 10 to 15 minutes.