Cookie Swap

Gluten Free Cookie swap !

This year at our Gluten free Support Meeting Christmas Party 

We shared some Gluten free cookies

 and swapped the recipes for the Holiday!!!

I made some Gluten free 

Hot Chocolate Cookies, 

 Cranberry & Orange Shortbread Cookies 

 & 

Chocolate covered Peppermint creme cookies 

Here is how to make them …..

 

Gluten Free Hot Chocolate Cookies

Makes 2 dozen 

Ingredients

3/4 cup Hot Chocolate mix 

 (I made a homemade Dairy free mix)

1 cup Kraft Jet-Puffed Mallow Bits

1 Box of Pillsbury GlutenFree  Sugar Cookie Mix

1 cup Enjoy life Mega Chunks(dairy,soy free chocolate)

1 Tablespoon Water

1 egg

1/2 cup Spectrum® brand Organic 

Shortening Butter Flavor

Directions 

PreHeat oven to 350°F.

Beat non-dairy butter spread,egg & water in a large bowl or stand mixer until light and fluffy.

 Gradually stir in the sugar cookie mix

 and cocoa mix until blended.

 Stir in chocolate chunks and Mallow Bits.

  Place dough in saran wrap, form into a log shape

and cover and chill 1 hour.

 

Slice cookies about 2 tablespoons of dough,

 place 2 inches apart onto baking sheets.

I place a few more Mallow Bits

 on top of each cookie.

 

Bake 9 to 11 minutes or until edges are lightly browned. Cool on a wire rack.

Gluten Free Cranberry & Orange Shortbread Cookies 

Makes 2 dozen

Ingredients 

1 Pkg Bob's Red Mill Gluten Free 

Shortbread Cookie Mix

1/2 cup Dried Cranberries

1 Orange -the zest & juice(2-3 Tbsp)

Sugar- 1/4 cup to dust cranberries &

1/4 cup to dust cookies

1 Teaspoon Almond extract

1 egg yolk

3/4 cup(cold) Spectrum® brand Organic 

Shortening Butter Flavor

 

Directions

PreHeat oven to 350°F. 

Line a baking sheet with parchment paper

 and set aside. 

Chop the cranberries into smaller pieces.

Combine the cranberries and ¼ cup

 of sugar and set a side.

Place the shortbread mix in a large mixing bowl
Use a pastry cutter to cut in butterspread.

 You want very fine crumbs.
Add the Egg yolk and mix until well combined.

Stir in almond extract, sugared cranberries,

 orange zest and orange juice.

Use your hands to knead the dough until it comes together and forms a ball.

 Work the dough until it comes together. 

Place dough in saran wrap, form into a log shape

and cover and chill 1 hour.

Cut slices of cookie dough about ¼ inch thick.

Place remaining sugar in a bowl and coat the cookie slices with sugar front and back.

 Place cookies on baking sheet and bake

 for 12 to 15 minutes or just until cookies are set.

Cool on a wire rack.

Chocolate Covered Peppermint

 Creme Cookies

Makes 2 dozen

 

 Ingredients

2 boxes -MI-DEL Gluten free Candy Cane Cremes

(2 dozen)

2-pkg Guittard Dark Chocolate

Coconut oil-drizzle (shiny)

1-Wilson Christmas Sprinkles

 

Directions

Line a baking sheet with wax or parchment

 paper and set aside. 

In a double boiler, melt the chocolate chips and add a drizzle of coconut oil .

 Once melted dip each cookie into the melted chocolate and cover entire cookie

 then place back on the cookie sheet the add the Christmas sprinkles. 

Place cookies into the freezer 

for the chocolate to set .

Then Taste test all cookies to make sure

 they are ok to share !!!(lol)

They are all set for the Cookie Exchange !!!

    

All these cookies would even make Santa jolly so make sure you leave some cookies out  for good

 old St Nick on Christmas Eve…lol