One more for the Holidays:
Aunt Velma’s Cathedral Windows
These are perhaps the simplest “cookies” we make, but they are a treat for the eye, and disappear quickly. Marshmallows contain modified food starch, which may contain small amounts of gluten. If you are sensitive to gluten, you may want to be cautious on this one. My daughter has not had trouble with these.
1 stick of butter or 1/2 cup of your substitute
1 12 oz package of chocolate chips (a friend told me Nestle are gluten-free, or you can buy enjoy life! brand, which are gluten and dairy free)
1 package colored marshmallows
Melt chocolate chips and butter until just smooth, not too hot
Stir in Marshmallows
Pour onto two pieces of waxed paper, and shape into logs.
Wrap tightly in the waxed paper and refrigerate 3 hours.
When bars are firm, cut with a sharp knife into windows.
These add a festive look to any table!
Here’s another gluten-free cookie recipe for the holidays:
I started by crushing gluten-free graham crackers. We have found that we really enjoy Kinnikinnick brand, which is available at Meijer. These gf grahams are actually better than traditional grahams!
2 1/2 c gluten-free graham cracker crumbs
2 1/2 c crushed nuts (walnuts, pecans, or almonds)
1 pkg (6 oz) gf chocolate chips
1/4 c honey
1/3 c port wine, apple juice, or coffee (depending on the taste you want to create)
colored sugar for decorating
Heat honey and chocolate chips in a sauce pan or microwave until fully melted and blended. then stir all ingredients together and shape into balls.
Roll in colored sugar to decorate
They are ready to eat! Bon Appetite!
Sugar Cookie Cut Outs
Sugar cookie cut outs are my favorite Christmas food, and possibly my favorite food of all time! Over the years I have modified the recipes of friends and family, and come up with my own *almost* famous recipe. Now that we have a gluten-free member in our family, I am attempting to make all our favorite foods without gluten. I don’t want her to have to give up the food traditions we have held since she can remember…
1 c real butter or coconut oil
1 c white or raw sugar
2 tsp vanilla
2 tsp almond flavor
1/2 c evaporated milk
2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cream of tartar
1/2 c. almond meal (added protein and taste)
1/3 c. flaxseed meal (added fiber and protein)
2 1/2 c gluten-free baking flour. See recipe here: https://fruitfulsteps.wordpress.com/2012/02/26/gluten-free-baking-flour/
1 c oat flour
Note: Oat flour does not contain gluten, but many warn against using oats as they may be processed in a plant that also processes wheat flour. Another concern some voice is that the oat protein avenin has a similar make up to gluten, but it lacks some elements, which may make it tolerable to the gluten intolerant. As for us, our girl seems to tolerate oats well, so sweet oat flour is a nice substitute for baking cookies!
Cream butter and sugar, then add eggs and flavorings. Blend dry ingredients well, and add to the butter mixture half at a time alternating with the evaporated milk. Stir until well blended, and then cover and refrigerate for two hours.
When ready to roll out cover surface and rolling-pin with any gluten-free flour, and roll to 1/4 inch thickness. cut with your favorite cutters and bake at 350 degrees until cookies are dry in the center.
When cooled, frost with your favorite frosting. I always make homemade butter frosting, but if you have allergies in your family you may have another favorite.
1 stick softened butter
2 T milk
1 tsp vanilla
2 tsp almond flavor
powdered sugar, enough to thicken the frosting to desired consistency–at least a pound.
Color the frosting, and go to town! I like to pipe it on for extra thickness and for looks.
This is my FAVORITE result:
*Watch for more gluten-free Christmas Cookie recipes!