GLUTEN FREE SPRITZ COOKIES

Posted by Bryna Bear aka Gluten Free Baking Bear

     Spritz cookies are crisp, buttery and delicious.  A holiday classic, they are easy to make and pretty.  This recipe is from my dear friend Rita Symczyk, who passed away about 20 years ago.  She was a great cook and baker.  I have some of her recipes and every one is excellent (I wish I had asked for more).  Her recipes have become my family’s favorites too and I make them over and over again.  I converted her wheat recipe into a gluten free version.

     When you make Spritz or press cookies you use a cookie press that comes with many designs to choose from.  Not all designs are easy to work with.  It is easy to change the design disk if one is not working well for you.  The first cookie rarely come out of the press well.  My advice is to try two or three cookies from a design disk and if it is not working easily for you change the disk until you find one that you just press and get a well formed cookie with one squeeze of the trigger. 

     Use the dough right after it is mixed. No need to chill it as it presses more easily at room temperature. You must use an ungreased metal cookie sheet or the cookies will not stick to the pan when you press the dough out.  Immediately after baking you should use a thin spatula to carefully and gently move the cookies to a rack to cool.  If the cookies cool on the pan they will stick and be harder to remove without breakage.  Also you do not want the edges to get brown so removing them from the pan right away keeps the cookies from baking any longer.

     If you like, you can decorate the cookies before baking with colored sugar, chocolate chips, nuts, sprinkles, candied cherries, etc. 

     If you like you can make sandwich cookies by spreading a jam or chocolate filling on one side and topping with another cookie with the bottoms of the cookies facing each other.  Once the cookies are cool they are sturdy and easy to work with.

     The cookie press is not expensive and you can use it to make savory crackers too.

GLUTEN FREE SPRITZ COOKIES

Makes about 60 cookies depending upon the size of the cookies.

INGREDIENTS

1 cup/8 oz.	Unsalted Butter
¾ cup	Sugar
1 large	Egg
1 tsp.	Almond Extract
1 ¼ cup	Sorghum Flour
½ cup	Tapioca Flour
¼ cup	Chickpea Flour
¼ cup	Coconut Flour
½ tsp.	Xanthan Gum
1 tsp.	Baking Powder
¼ tsp.	Salt

DIRECTIONS

1)    Preheat oven to 375℉.  Use ungreased metal baking sheets.

2)    In a large bowl or the bowl of an electric mixer cream the butter and sugar until fluffy.

3)    Add the egg and almond extract and mix well.

4)    In a separate bowl add all the flours, xanthan gum, salt and baking powder and mix well.  All at once add the flour mixture to butter mixture and mix until well blended.

Dough all mixed.

5)    Take about ¾ cup of dough and form into a log narrow enough to fit into the cookie press.  Add more dough to fill the press to just below the threads where the cap fits.  Choose a disk place it into the end cap and screw the cap onto the cookie press.  Squeeze the trigger until the dough starts to peek out of the disk holes.

Cookie press.

Dough rolled into a log to fit into the press.

Log of dough in the press.
 I add more dough to fill it to where the cap threads begin.

This is the disk I used for the cookies.
It was very easy to work with.

6)    Place the cookie press onto the cookie sheet and press the trigger.  The first cookie rarely comes out well.  Just put that dough back in the bowl and press out another cookie.  Press out the cookies of same shape on each cookie sheet so that they will bake evenly.  They will not spread, but leave about 1 ½ - 2 inches between cookies. 

Raw dough pressed out onto the bare metal baking sheet.

The cookie press should be flat on the cookie sheet when you press the trigger.

7)    If desired, decorate the raw cookie dough with sprinkles, colored sugar, candied fruits, chocolate chips, etc.

8)    Bake for 9-12 minutes depending upon your oven. The cookies should be set and cooked but the edges should not brown.  The bottoms will be lightly golden.

9)    Remove the baked cookies immediately to a rack to cool.  Use a thin spatula and be careful and gentle.  If the cookies cool on the baking sheets they will stick and be harder to remove without breaking.  They will also continue to cook and get browner if left on the cookie sheets.

10)I store the cookies at room temperature in wax paper lined tins. They keep for 2-3 weeks.  You can freeze them for longer storage.

11)If you like you can make sandwich cookies with the baked cookies by spreading a jam or chocolate filling on one side and topping with another cookie with the bottoms of the cookies facing each other.  Once the cookies are cool they are sturdy and easy to work with.

GLUTEN FREE SPRITZ COOKIES Makes about 60 cookies depending upon the size of the cookies. INGREDIENTS 1 cup/8 oz. Unsalted Butter ¾ cup Sugar 1 large Egg 1 tsp. Almond Extract 1 ¼ cup Sorghum Flour ½ cup Tapioca Flour ¼ cup Chickpea Flour ¼ cup Coconut Flour ½ tsp. Xanthan Gum 1 tsp. Baking Powder ¼ tsp. Salt DIRECTIONS 1) Preheat oven to 375℉. Use ungreased metal baking sheets. 2) In a large bowl or the bowl of an electric mixer cream the butter and sugar until fluffy. 3) Add the egg and almond extract and mix well. 4) In a separate bowl add all the flours, xanthan gum, salt and baking powder and mix well. All at once add the flour mixture to butter mixture and mix until well blended. 5) Take about ¾ cup of dough and form into a log narrow enough to fit into the cookie press. Add more dough to fill the press to just below the threads where the cap fits. Choose a disk place it into the end cap and screw the cap onto the cookie press. Squeeze the trigger until the dough starts to peek out of the disk holes. 6) Place the cookie press onto the cookie sheet and press the trigger. The first cookie rarely comes out well. Just put that dough back in the bowl and press out another cookie. Press out the cookies of same shape on each cookie sheet so that they will bake evenly. They will not spread, but leave about 1 ½ - 2 inches between cookies. 7) If desired, decorate the raw cookie dough with sprinkles, colored sugar, candied fruits, chocolate chips, etc. 8) Bake for 9-12 minutes depending upon your oven. The cookies should be set and cooked but the edges should not brown. The bottoms will be lightly golden. 9) Remove the baked cookies immediately to a rack to cool. Use a thin spatula and be careful and gentle. If the cookies cool on the baking sheets they will stick and be harder to remove without breaking. They will also continue to cook and get browner if left on the cookie sheets. 10) I store the cookies at room temperature in wax paper lined tins. They keep for 2-3 weeks. You can freeze them for longer storage. 11) If you like you can make sandwich cookies with the <b>baked<i></i></b> cookies by spreading a jam or chocolate filling on one side and topping with another cookie with the bottoms of the cookies facing each other. Once the cookies are cool they are sturdy and easy to work with.

GLUTEN FREE SWEET APPLE CINNAMON NOODLE KUGEL

Posted by Bryna Bear aka Gluten Free Baking Bear

     A kugel is a pudding. There are sweet and there are savory kugels.  It is typical to serve a sweet kugel for Rosh Hashanah (Jewish new year).  This recipe for a Sweet Apple Cinnamon Kugel is an homage to the tradition of dipping apples in honey in the hope of having a sweet new year.  

     In general I prefer sweet kugels to savory ones.  I will serve it with the meal or for dessert.  Usually I prefer to use fettuccini type gluten free noodles to replace the typical egg noodles used in this dish.   This time when the urge to make it struck I did not want to run to the store, so I used what was in the house, spiral noodles.  I am quite happy with how it came out and enjoyed the texture of the spirals.  They layered well.  I used 16 ounces of noodles instead of the 12 ounces that the recipe called for so the kugel was a little less creamy, but still yummy.  I used gala apples (which were on hand) instead of tart apples and I actually preferred them.  I forgot to sprinkle the top with cinnamon, if you love cinnamon please remember to use the cinnamon on top.

     I hope you enjoy this recipe and may you have a good and sweet new year.  Shanah Tovah!

GLUTEN FREE SWEET APPLE CINNAMON 

NOODLE KUGEL

INGREDIENTS

1 cup	Raisins
3 medium (I used 6 small to medium)	Apples - peeled and cut into bite sized pieces I used gala apples, but you can use tart apples also.
6 Tbs.	Sugar - divided
12 ounces	Gluten Free Pasta Fettuccini noodles broken into thirds resemble typical egg noodles used in this dish, but I used spirals this time. ( I use Tinyada brand.  In this recipe I used the whole bag 16 oz. if you use 12oz the kugel will be creamier than in the photo. )
8 oz.	Cream Cheese
4 Tbs.	Unsalted Butter
⅛ tsp.	Salt (omit if using salted butter or margarine)
16 oz.	Sour Cream
6 large	Eggs
1 tsp.	Cinnamon
¼ cup	Orange or Apple Juice (I used the mango juice I had in the house.)
2 Tbs.	Honey
½ cup	Gluten Free Old Fashioned Rolled Oats - raw
2 Tbs.	Sorghum Flour
2 Tbs.	Tapioca Flour
1 Tbs.	Chickpea Flour
¼ tsp.	Xanthan Gum
⅓ cup	Brown Sugar - packed
⅛ tsp.	Salt (omit if using salted butter or margarine)
4 Tbs.	Unsalted Butter - cut into small pieces

DIRECTIONS

1)    Preheat the oven to 400℉.  Line a baking sheet with foil or parchment paper and set aside.  Grease a 9 x 13 baking dish or pan with oil and set aside.

2)    Set a large pot of salted water on the stove and bring to a boil on high.  When the water comes to a rapid boil cook the pasta to desired tenderness.  Drain well when done and set aside to cool.  It is best to leave the pasta a bit al dente or less done as it will soak up some of the liquid ingredients and become softer.  Mushy pasta is not as good for this recipe.

3)    Place the raisins in a bowl and cover with boiling water.  Allow to soak until plump, about 10-15 minutes, then drain off the liquid and set the bowl of raisins aside.

4)    Peel and cut up the apples into bite sized pieces.  Place in a bowl and add 2 Tbs. of the sugar.  Mix well and then spread out on the prepared baking sheet.

5)    Bake for 15 minutes or until tender, remove from oven and allow to cool.

Baked apples.

6)    Reduce the oven temperature to 350℉.

7)    While the apples are baking, add the the cream cheese and 4 Tbs. butter to the bowl of an electric mixer or a large bowl and mix until well blended.

8)    Add the sour cream and ⅛ tsp. salt, remaining sugar and cinnamon and mix well.

9)    Add the eggs one at a time, mixing well after each addition.

10) Add the raisins, juice and honey and mix well.

11) Add the pasta and apples and stir in with a spoon.

12) Pour the pasta mixture into the prepared 9 x 13 pan.  If you like cinnamon sprinkle some cinnamon over the top of the pasta mixture.

Unbaked kugel in pan.

13) In a medium bowl add the flours, salt, brown sugar and xanthan gum and mix well.  Mix in the rolled oats.

14) Add the cut up pieces of cold butter and use a fork or your fingers to mix the butter into the flour mixture.  It will all lump together.  This is what happens with gluten free flours.  Break up the lump into pieces and sprinkle the crumbs evenly over the top of the pasta mixture in the pan.

Crumb topping all mixed.

Crumb topping broken into pieces and sprinkled over the top of the kugel

15) Bake for 40-50 minutes until he sides start to bubble and the top is lightly browned.

Baked GF Sweet Apple Cinnamon Kugel.

16) Let the kugel cool for an 30-60 minutes before serving to allow it to set.  It should come out into nice easy to serve squares after it sets.  Serve warm or cold.

GLUTEN FREE SWEET APPLE CINNAMON NOODLE KUGEL INGREDIENTS 1 cup Raisins 3 medium (I used 6 small to medium) Apples - peeled and cut into bite sized pieces I used gala apples, but you can use tart apples also. 6 Tbs. Sugar - divided 12 ounces Gluten Free Pasta Fettuccini noodles broken into thirds resemble typical egg noodles used in this dish, but I used spirals this time. ( I use Tinyada brand. In this recipe I used the whole bag 16 oz. if you use 12oz the kugel will be creamier than in the photo. ) 8 oz. Cream Cheese 4 Tbs. Unsalted Butter ⅛ tsp. Salt (omit if using salted butter or margarine) 16 oz. Sour Cream 6 large Eggs 1 tsp. Cinnamon ¼ cup Orange or Apple Juice (I used the mango juice I had in the house.) 2 Tbs. Honey ½ cup Gluten Free Old Fashioned Rolled Oats - raw 2 Tbs. Sorghum Flour 2 Tbs. Tapioca Flour 1 Tbs. Chickpea Flour ¼ tsp. Xanthan Gum ⅓ cup Brown Sugar - packed ⅛ tsp. Salt (omit if using salted butter or margarine) 4 Tbs. Unsalted Butter - cut into small pieces DIRECTIONS 1) Preheat the oven to 400℉. Line a baking sheet with foil or parchment paper and set aside. Grease a 9 x 13 baking dish or pan with oil and set aside. 2) Set a large pot of salted water on the stove and bring to a boil on high. When the water comes to a rapid boil cook the pasta to desired tenderness. Drain well when done and set aside to cool. It is best to leave the pasta a bit al dente or less done as it will soak up some of the liquid ingredients and become softer. Mushy pasta is not as good for this recipe. 3) Place the raisins in a bowl and cover with boiling water. Allow to soak until plump, about 10-15 minutes, then drain off the liquid and set the bowl of raisins aside. 4) Peel and cut up the apples into bite sized pieces. Place in a bowl and add 2 Tbs. of the sugar. Mix well and then spread out on the prepared baking sheet. 5) Bake for 15 minutes or until tender, remove from oven and allow to cool. 6) Reduce the oven temperature to 350℉. 7) While the apples are baking, add the the cream cheese and 4 Tbs. butter to the bowl of an electric mixer or a large bowl and mix until well blended. 8) Add the sour cream and ⅛ tsp. salt, remaining sugar and cinnamon and mix well. 9) Add the eggs one at a time, mixing well after each addition. 10) Add the raisins, juice and honey and mix well. 11) Add the pasta and apples and stir in with a spoon. 12) Pour the pasta mixture into the prepared 9 x 13 pan. If you like cinnamon sprinkle some cinnamon over the top of the pasta mixture. 13) In a medium bowl add the flours, salt, brown sugar and xanthan gum and mix well. Mix in the rolled oats. 14) Add the cut up pieces of cold butter and use a fork or your fingers to mix the butter into the flour mixture. It will all lump together. This is what happens with gluten free flours. Break up the lump into pieces and sprinkle the crumbs evenly over the top of the pasta mixture in the pan. 15) Bake for 40-50 minutes until he sides start to bubble and the top is lightly browned. 16) Let the kugel cool for an 30-60 minutes before serving to allow it to set. It should come out into nice easy to serve squares after it sets. Serve warm or cold.

GLUTEN FREE PINEAPPLE COCONUT COOKIES Easily made Dairy Free or Vegan

Posted by Bryna Bear aka Gluten Free Baking Bear

     These Pineapple Coconut Cookies are absolutely delicious.  They are crispy on the edges and soft in the center. You can taste both the pineapple and the coconut.

     I found this recipe on line on Basil Momma’s blog, it was originally from a Clabber Girl cookbook.  I converted the recipe into a gluten free version and it came out great.  I cut the recipe in half as I did not need so many cookies.  Half the recipe made three dozen.  I also used butter instead of shortening, reduced the sugar, and replaced the egg white with water (instead of separating and then using ½ an egg).  When baking cookies (not cakes) I find that replacing and egg with water works fine.  I use ½ cup water for a whole egg and ¼ cup for each egg white or egg yolk.

     My only concern with this recipe is that some of my cookies, which I baked late morning, started to get moist soft spots from the pineapple by the evening.  I drained the pineapple by putting it in a sieve and pressing out the excess liquid.  Next time I might try putting it in a cheesecloth and squeezing out the liquid and perhaps putting the drained pineapple on some paper towels to absorb any remaining liquid.  I suppose I could also try using dried pineapple and chopping it up.  Any of these methods would make for a crisp cookie that stays crisp.  I will up date the recipe after trying it with dried pineapple.  I loved these cookies so it should not be too long before I make them again. 

     Everyone devoured these cookies and mumbled praises between chews.  This recipe is a keeper.

     GLUTEN FREE PINEAPPLE COCONUT COOKIES

Makes 3 dozen

INGREDIENTS

½ CUP	Sorghum Flour
¼ cup	Chickpea Flour
¼ cup	Tapioca Flour
½ tsp.	Xanthan Gum
1 ¼ tsp.	Baking Powder
¼ tsp.	Sea Salt
⅓ cup	Unsalted Butter or Non-Hydrogenated Shortening
½ cup	Sugar
¼ tsp.	Vanilla Extract
¼ tsp.	Almond Extract
1 large	Egg White or ¼ cup Water
⅜ cup	Crushed Pineapple - very well drained so that no excess liquid remains
¼ cup	Unsweetened Shredded Coconut

DIRECTIONS

1)    Preheat the oven to 325℉.  Line two baking sheets with parchment paper and set aside.

2)   In a medium bowl add the flours, baking powder, xanthan gum and sea salt.  Mix well and set aside.

3)   In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy.  Add the extracts and egg white or water and  beat in well.

Shortening and sugar creamed together until light and fluffy.

4)   Add the pineapple to the flour mixture and mix well.

5)   Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well.

6)   Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets.  I used a scoop that measured 1” across to measure out the dough.

Scoops of dough slightly flattened & sprinkled with coconut.

7)   Flatten the balls of dough slightly.  Sprinkle the tops of the cookie dough with the coconut shreds.

8)   Bake for 18-20 minutes or until the edges are lightly browned.  Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.

GLUTEN FREE PINEAPPLE COCONUT COOKIES Makes 3 dozen INGREDIENTS ½ CUP Sorghum Flour ¼ cup Chickpea Flour ¼ cup Tapioca Flour ½ tsp. Xanthan Gum 1 ¼ tsp. Baking Powder ¼ tsp. Sea Salt ⅓ cup Unsalted Butter or Non-Hydrogenated Shortening ½ cup Sugar ¼ tsp. Vanilla Extract ¼ tsp. Almond Extract 1 large Egg White or ¼ cup Water ⅜ cup Crushed Pineapple - very well drained so that no excess liquid remains ¼ cup Unsweetened Shredded Coconut DIRECTIONS 1) Preheat the oven to 325℉. Line two baking sheets with parchment paper and set aside. 2) In a medium bowl add the flours, baking powder, xanthan gum and sea salt. Mix well and set aside. 3) In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy. Add the extracts and egg white or water and beat in well. 4) Add the pineapple to the flour mixture and mix well. 5) Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well. 6) Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets. I used a scoop that measured 1” across to measure out the dough. 7) Flatten the balls of dough slightly. Sprinkle the tops of the cookie dough with the coconut shreds. 8) Bake for 18-20 minutes or until the edges are lightly browned. Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.