The holidays are upon us, which means lots of holiday parties and gatherings with friends and family, and of course, delicious desserts.
In the mood for something new? Try these gluten-free cookie recipes courtesy of Whole Foods.
Chocolate Mocha Sugar Cookies
These cookies go great with a steaming cup of peppermint hot chocolate
2 cups flour, plus more for rolling out cookies
1 tablespoon instant coffee granules
2 tablespoons unsweetened cocoa powder
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
In a medium bowl, whisk together flour, coffee, cocoa, baking powder and salt. Set aside. In a large bowl, beat butter, sugar and vanilla with an electric mixer at medium speed until light and fluffy. Beat in egg until well blended.
Add flour mixture and beat on low speed until combined. Divide dough in half and shape into two discs. Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
Preheat oven to 350°F. Working with one disc of dough at a time, roll out dough on a floured surface until 1/4-inch thick and cut out cookies with floured cookie cutters. Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart.
Bake until just golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool and then decorate as desired. Store in an airtight container at room temperature.
Chocolate Almond Macaroons
Macaroons go great with just about anything and are always a festive holiday treat
1 1/2 cups sliced almonds
4 ounces semisweet chocolate, broken into pieces
4 large egg whites
1/2 cup unbleached evaporated cane sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Ingredient Options: Substitute toasted and ground hazelnuts or toasted coconut flakes for the sliced almonds.
Preheat the oven to 300°F. Spread the sliced almonds evenly on a sheet pan and toast for 10 minutes, checking often to make sure the nuts aren’t burning. Remove from oven. When nuts are cool, grind them finely in a food processor and set aside.
Gently melt the semisweet chocolate pieces in the top bowl of a double boiler. Whisk thoroughly when melted, and set aside.
In a mixing bowl, whip the egg whites until soft peaks form when the beater is lifted. Slowly pour in the sugar and the vanilla and almond extracts. Continue beating until stiff peaks form, and the egg whites are thick and sticky.
Use a spatula to gently fold one-half of the egg whites into the chocolate mixture. When just combined, carefully fold in one-half of the ground almonds. Repeat the process ending with the ground almonds.
Gently scoop rounded tablespoons of batter into mounds about 2 inches across, evenly spaced, onto 2 parchment paper-lined baking sheets.
Bake on racks in the middle of the oven for 30 minutes. After 15 minutes, switch the baking sheets in the oven for even baking. Immediately transfer cookies to a wire rack to cool.
Because it’s a holiday favorite
3 cups gluten-free baking flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2/3 cup unsulfured molasses
In a large bowl, sift together flour, salt, baking soda, ginger, cinnamon, nutmeg and cloves; set aside.
Cream butter and sugar in a second large bowl until light and fluffy.
Add egg and molasses and beat until well combined.
Gradually add flour mixture, beating until incorporated.
Divide dough in half, wrap in plastic and refrigerate for at least 2 hours or overnight.
Preheat to 350°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough until about 1/8-inch to 1/4-inch thick.
Cut out shapes with cookie cutter and arrange cookies on baking sheets about 1 inch apart. Bake 8 to 12 minutes, or until firm and edges are just beginning to brown.
Set aside to let cool on the baking sheet for about 1 minute, then transfer cookies to a wire rack and let cool completely.
Author Information: Allison Hecht, Los Angeles, CA
My official title is: Los Angeles Gluten-Free Examiner
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