GLUTEN FREE CARDAMOM COOKIES: GF TEA PARTY RECIPES PART VIII

Posted by Bryna Bear aka Gluten Free Baking Bear

     The first time I made these cookies was for the GF Afternoon Tea Party.  I wanted to try something new and different.  I thought that cardamom would have an exotic taste and add some interest to the Tea Party menu. 

     The cookies are buttery and very delicious.  The texture is just softer than crisp.  The cardamom is subtle and delightfully unusual.  The coconut, pistachio and sugar topping gives this cookie a heavenly flavor.

     The original wheat based recipe is one from Martha Stewart.  I have about five of her cookbooks.  In my experience her recipes always come out well and the directions are very clear.  I have also found that any recipe I have tried from her cookbooks are extra delicious and get rave reviews. 

GLUTEN FREE CARDAMOM COOKIES

Ingredients

½ cup	Sugar
1 Tbs.	Pistachios – chopped
1 Tbs.	Unsweetened Shredded Coconut
½ cup	Unsalted Butter (soft)
1	Large Egg – Separated with the white lightly beaten
½ tsp.	Vanilla Extract
½ cup	Sorghum Flour
¼ cup	Tapioca Flour
¼ cup	Chickpea or Chickpea/Fava Flour
½ tsp.	Xanthan or Guar Gum
¾ tsp.	Ground Cardamom
¼ tsp.	Salt

Directions

In a small bowl mix 1 Tbs. of the (1/2 cup) Sugar, Pistachios and Coconut.  Set aside.

In the bowl of an electric mixer, using the paddle attachment, cream butter and remaining sugar on medium speed until well mixed.

Add Egg Yolk and Vanilla.  Mix on medium speed until light and fluffy, about 2 minutes.

With mixer off, add the Flours, Xanthan or Guar Gum and Salt.  With mixer on low speed, blend until smooth.

Place the dough on a sheet of plastic wrap; pat down and cover with another sheet of plastic wrap.  

With a rolling pin, roll out the dough until it is a 12”x8” rectangle and is ¼” thick.

Put this plastic wrap covered, rolled out dough onto a baking sheet and place in the refrigerator for 2 hours.

When ready to bake, preheat oven to 350 degrees.

Place firm dough sheet, still between plastic wrap, onto a cutting board and remove the top sheet of plastic wrap. 

With a pizza cutter or sharp serrated knife and ruler cut the rectangle of dough into 2”x2” squares.  

It should make 24 cookies.  

Brush the cookies with the beaten Egg White and sprinkle with the Coconut/Pistachio/Sugar mixture. 

If the cookies got soft, return them to the refrigerator to get firm again before moving them onto cookie sheets.

Place the cookies 2 ½” apart on cookie sheets that are lined with silpat or parchment paper. The cookies will spread while baking so leave plenty of space between them.

Bake 10-12 minutes.  Cookies are done when they are a pale golden brown on the edges.

Let cookies cool completely on a rack before storing them.

Store in an airtight container or in a tin lined with wax paper.  They are best when eaten within 3 days. 

When there were some left, that I did not plan to use for a while, I froze them baked and later thawed them when ready to eat. They were just like fresh baked cookies when I did this.

To make them ahead, for later use, it is be best to store unbaked cookie squares in the freezer until ready to bake.  Place raw dough squares, with plastic wrap between each cookie, in a plastic bag to store.  When ready to bake,  place frozen squares on a lined cookie sheet and bake in a preheated oven. 

GLUTEN FREE CARDAMOM COOKIES Ingredients ½ cup Sugar 1 Tbs. Pistachios – chopped 1 Tbs. Unsweetened Shredded Coconut ½ cup Unsalted Butter (soft) 1 Large Egg – Separated with the white lightly beaten ½ tsp. Vanilla Extract ½ cup Sorghum Flour ¼ cup Tapioca Flour ¼ cup Chickpea or Chickpea/Fava Flour ½ tsp. Xanthan or Guar Gum ¾ tsp. Ground Cardamom ¼ tsp. Salt Directions In a small bowl mix 1 Tbs. of the (1/2 cup) Sugar, Pistachios and Coconut. Set aside. In the bowl of an electric mixer, using the paddle attachment, cream butter and remaining sugar on medium speed until well mixed. Add Egg Yolk and Vanilla. Mix on medium speed until light and fluffy, about 2 minutes. With mixer off add the Flours, Xanthan or Guar Gum and Salt. With mixer on low speed, blend until smooth. Place the dough on a sheet of plastic wrap; pat down and cover with another sheet of plastic wrap. With a rolling pin, roll out the dough until it is a 12”x8” rectangle and is ¼” thick. Put this plastic wrap covered, rolled out dough onto a baking sheet and place in the refrigerator for 2 hours. When ready to bake, preheat oven to 350 degrees. Place firm dough sheet, still between plastic wrap, onto a cutting board and remove the top sheet of plastic wrap. With a sharp serrated knife and ruler cut the rectangle of dough into 2”x2” squares. It should make 24 cookies. Brush the cookies with the beaten Egg White and sprinkle with the Coconut/Pistachio/Sugar mixture. If the cookies got soft, return them to the refrigerator to get firm again before moving them onto cookie sheets. Place the cookies 2 ½” apart on cookie sheets that are lined with silpat or parchment paper. The cookies will spread while baking so leave plenty of space between them. Bake 10-12 minutes. Cookies are done when they are a pale golden brown. Store in an airtight container or in a tin lined with wax paper. It is best eaten within 3 days. When there are any left that I do not plan to use for a while, I have frozen them baked and thawed them when ready to eat. To make them ahead for later use, I think it would be best to store unbaked cookie squares in the freezer until ready to bake. Place raw dough squares, with plastic wrap between each cookie, in a plastic bag to store. When ready to bake place frozen squares on a cookie sheet and bake in preheated oven.