Posted on 11/26/2010 5:23:08 PM PST by Diana in Wisconsin
Check out this cookie thread!
Quinoa flour is a little sweeter & has it’s own taste. I’d suggest making some for yourself to try before serving it to other family members. I use it to make choc chip “bars” and they come out tasty, just different.
Perfect! Bump this thread!
Thanks. I may try that sometime. Currently we just make our cookies out of various combinations of rice, millet, tapioca, and non-contaminated oats. When did you first start experimenting with other non-wheat flours in your cookies?
Only recently, like within the past year. I was never the “domestic” type until I had a little girl. Now I’m much more of a homebody & am interested in learning to cook healthy, tasty things. So I’m new to all this.
Good for you. Homecooking is great. Btw, how old is your little one?
She’s 3! Making Christmas cookies ought to be a real blast, although at this stage, she’s more fascinated by cupcakes with oodles of icing! She fancies herself a chef & I’ve thought about taking a few mommy & me cooking classes with her. Maybe after the holidays...
Thank you. This sounds like a great recipe and I’m going to try it this year.
It is making me fat. Well, maybe it is the last piece of pumpkin pie I’m eating out of the pie plate sitting in front of the computer at midnight! I justified it because I needed to take a pill and didn’t want to on an empty stomach. ha ha ha. I’m pretty sure, I make me fat.
MMMMM
Bumping for later additions and subtractions.
Do you have a recipe for Peanut Butter Spritz? I can’t find mine. I used to make little logs with my cookie shooter using the disc that was flat on one side and toothed on the other, then dip one end in chocolate and then roll it in peanuts or pecans..They were so easy to make a bunch with the spritze, but I’ve lost the recipe.
I don’t think it was in the recipe book that came with the cookie shooter.
The variety of cookies from this recipe is limited only by your imagination...I’ve made these several yrs now & tried everything from chocolate chips in the center to lemon pie filling and switched the walnuts to slivered almonds along the top edges and even colored sprinkles. I usually make the well in the top a little wider to get more filling in the cookie. : )
Just don’t overbake - **parchment paper helps keep them from getting too brown on bottom, and **also helps to lift them off the cookie sheet.
They’re kind of a cross between a cake & cookie & great with coffee. (I may have to make some later today.)
Peanut Butter Spritz
1/2 cup solid vegetable shortening
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar , firmly packed
1 egg
1/2 teaspoon Madagascar Pure Vanilla Extract
1 1/2 cups all-purpose flour
Makes: 3-4 dozen cookies.
Preheat oven to 375°F.
In a large mixing bowl cream together shortening and peanut butter. Gradually add sugars, blending well.
Add egg beating until smooth. Add vanilla. Set aside.
Stir flour into peanut butter mixture.
Place dough into cookie press and press cookies onto ungreased cookie sheet.
Bake 6-8 minutes or until lightly browned around the edges. Remove cookies from sheet cool on rack.
Mint Chocolate Logs / 48 cookies
Combine stick softened margarine, 4 oz fat/free cream/cheese, one whipped egg white, one square melted unsweet/chocolate, ½ tea each vanilla, peppermint extracts.
Add combined 1 ½ cup unbleached flour, ¾ cup sugar, ¼ cup fine-chpped almonds, ½ tea b/powder, ¼ tea salt. Cover/chill firm an hour.
Divide 1/4 dough in 12 pieces. Roll each piece in 2 1/2" long strip. Bake 1" apart on ungreased sheetpan 375 deg 8-10 min (edges are set). Cool on sheetpan 2 min, then liftout, cool completely on wire rack.
Spread 1/2 c melted mint chocolate chips on one end of logs. Let set.
Repeat w/ rest dough.
My dad had celiac disease as well as a sweet tooth. It was interesting making cakes for him,using all those odd ingrediants from the health food store. My only problem with the end results were that after several days, the delicious gingerbread (for example) kinda tasted funny. Or it was my cooking skills, lol!
I haven’t tried making scones yet. I’ll have to do that. Everybody seems to love it when I bake things, even though I’m not much of a desserts kind of guy. I eat chocolate pretty much exclusively to satisfy my sweet tooth, which is how I started noticing your posts “Save the Earth - it’s the only plant with chocolate”. :-)
What an accomplishment! Can’t wait for the recipies! :)
“...they were too much for a lightweight like me!”
My Dad & I used to have Southern Comfort Old Fashioned Sweet with Olives whenever I was home on leave. I learned to drink in the Army, LOL! :)
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