Friday, December 23, 2011

Happy Holidays - and Betty Crocker's Ginger Creams, Gluten Free

 Hope that everyone is enjoying a wonderful holiday season with friends and family! I hope everyone eats a ton of wonderful food as well!

My husband and I made Christmas cookies last weekend - one of his requests was a cookie that he had fond memories of from childhood, but we'd never made (even pre-gluten free days). Ginger cream cookies. I dug out my mom's old Betty Crocker cookbook for the original recipe (if you don't have a Betty Crocker cookbook from the 60's, the recipe can be found online here). I only very slightly modified it to be gluten free, but it was delicious, and neither of us could tell it was gluten free - no chalky texture and aftertaste that I associate with many gluten free cookies.

Gluten free Ginger Creams
Anyway, here is the recipe that I ended up using.

Ginger Cream Cookies
  • 1/3 cup shortening
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup water
  • 1 cup white rice flour
  • 1 cup potato starch
  • 1 tsp cream of tartar
  • 1 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  1. Mix shortening, white sugar, egg, molasses, and water thoroughly. Sift together flour, 1/2 teaspoon salt, baking soda, and spices and blend in. Chill dough until firm.
  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Drop dough by teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake about 8 minutes, or until almost no imprint remains when touched lightly. While slightly warm, frost with icing. 
What Ginger Cream cookie would be complete without frosting? Here, I used what I had on hand and decided to use the frosting recipe from Adventures of a Gluten Free Mom

  • 1/4 cup Butter, softened
  • 2 cups Powdered Sugar
  • 1 tsp. Vanilla
  • 2 Tbs. Milk (I used 2%)
  1. Mix ingredients together with a hand mixer. Frost cookies when cool. 
Make sure to store them in the fridge to keep the frosting hard, and take them out a couple of hours before you eat them.

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