GF Baking: Holiday Edition

Readers, it was ON. The test of Chris' grandmother's recipe adapted by his mother for Christmas cookies, that is. (Got all that?)

Chris announced that this year, we were going to have a holiday cookie decorating party. I was excited - I'd heard about these parties but Chris never had one in the time I knew him. I assumed that he would do regular cookies and I would just help people decorate and we'd defumigate the kitchen from gluten after the fact - but no, Chris was determined to see if we could make yet another adaptation of the cherished family recipe, this time to make it GF.

Chris emailed his sister and took down the recipe; we set out to get shortening and enough Bob's Red Mill All Purpose Flour for the test. This one, I must say, was all in Chris' court. All I did was eat. And later, decorate.

So, the first batch was made, here are some pics:
Raw are on the right, cooked on the left.

The first batch was quite tasty; Chris decided that it needed a midge more sugar. These cookies are the icebox or refrigerator style - you make the batter the day before, chill it, then roll it out. (I was impressed he has a very fancy blue rolling pin and everything for it!) The Bob's flour turned out to work fine in this case, Chris found the dough to handle quite well. The only tweak that he made for the later batch was to add a little more sugar (we'll list the full recipe at the end).


The cookies were also kept for the decorating party. They were put in a location where I couldn't get to them and eat them all. Which was a real risk. (They are tasty and crunchy!)

Then, it was ON. It was party minus 2 days and Chris made a triple cookie batch.

Party minus one day, Chris did the epic rolling/cutting/baking. I think we ended up with 200 cookies???

Party day. Chris made the icing and broke out the jimmies, sprinkles, decorating sugar and food coloring. The piping bags were filled and made ready. The big tureen full of mulled wine was set to heat.

And then the people came. We made them decorate, and eat, and leave with cookies. We still had a lot left over, which will be dispensed at various occasions until they are gone or eaten.

It was a rousing success - definitely do it again in a future year, YAY!

Chris's Grandmother's Molasses Cookie Recipe Adapted by his Mother to be a Gingerbread Cookie Recipe, and then by Chris to be a GF Gingerbread Cookie Recipe:

Yields approx 2 dozen cookies

3/4 c. shortening
1 1/8 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. Bob's Red Mill GF All Purpose Baking Flour
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
2 tsp baking soda
1 tsp salt

Cream sugar and shortening. Add beaten egg and molasses. Mix all dry ingredients separately and whisk together; add in batches to wet ingredients. Chill overnight. (This batter will be extremely sticky and hard after chilling.) Chilling overnight is essential.

Heat oven to 350.

Remove a portion from the fridge, warm and knead in floured hands (about 1 cup at a time of batter). Roll to 1/8 " thickness on floured surface. Cut shapes as desired, using a flexible metal spatula to help move the cookies to a baking sheet (Chris had good results with using a parchment covered baking sheet).

Bake at 350 for 8 minutes. Cool on racks.


Frosting

1 1/2 c confectioner's sugar
1/8 tsp cream of tartar
1 egg white
1/4 tsp vanilla

Beat all ingredients together. Will take food coloring, cocoa, etc., good for piping.

Glaze

2 tsp fruit juice (lemon, orange)
1 c. confectioner's sugar

Mix together.