Tag Archives: cookies

Oat Tales: GF Oat Cookies with Coconut, Pecans and Raisins

Oatmeal is a lot like Uncle Fergus – you either love him or run for your life when he shows up at the door.

I grew up hating all things oatmeal. When I was forced to eat the stuff, it was like chewing the inside of the sofa stuffing (don’t ask how I know that). Perhaps it had something to do with the fact that the same Quaker Oats container sitting on the pantry shelf had celebrated more birthdays than I had.

I met my first commercially made oatmeal cookie when I bought school-lunch the day the new cafeteria opened.   I loved cookies, but this thing was dreadful. Soft, squishy and stale, it was the color of tired beige with tiny dark specks.  Oats and I were finished.

That is, until I grew up and found out that oats were actually tasty. My mother-in-law, the original granola queen, used oats as much as she used lemons or mayonnaise (which in her house is a food group). She taught me the rules of food-cooperatives and how to chase the good stuff – think organic mills before organic was a type of certified product. Continue reading

Gluten Free Ultra Minty Thins

Once upon a time, there was not one adorable little Girl Scout in a five-mile radius who had not sold us Thin Mint cookies.  Apparently we became such a familiar sight that when the munchkins saw us walking toward the store entrance where they sold the crack cookies, they started piling up the Thin Mints in anticipation.

Our entire freezer was stuffed with Girl Scout Thin Mint cookies.  Undoubtedly a 12 step program was probably in order.  But that was then. Continue reading

Flourless and Gluten Free Double Shot Espresso Cookies

I like chocolate.  I like chocolate cookies.  I especially like chewy chocolate cookies.

This recipe is inspired in part by Francois Payard’s Flourless Chocolate Cookies and a top-dog-secret recipe from the pastry chef at The Beverly Peninsula Hotel who gave us the recipe after we begged (literally) for months – a long time ago.

Even then, the recipe was faxed to us exactly as they use it in a hotel kitchen which feeds hundreds daily.  That meant my choice was to either make enough for the entire apartment complex or work on my math skills to convert it to a tiny kitchen recipe.  Since I didn’t have 85 pounds of cocoa in the cupboard, I had to break out the abacus. Continue reading

World Nutella Day: A Simple Gluten Free Valentine Kiss

PhotobucketMeringue Kisses with Nutella

February 5th is World Nutella Day.   What better way to celebrate than to make these little Meringue Nutella Kisses sandwich cookies.  And read about  World Nutella Day here. Right behind my birthday and Valentine’s Day, no one should overlook World Nutella Day.

And speaking of Valentine’s Day, it is right around the corner.  These Meringue Kisses with Nutella filling are just what you’re looking for.  I bet you have all the ingredients in your house already.   The big secret is that they look like they took hours to make, but don’t.  Easy and elegant.  It’s the  perfect gift for the one(s) you love.

Wrap them up in cellophane with a red bow, or serve them for dessert.  They last for days and taste great with a little bit of espresso or tea. Continue reading

Cookie Couture to the Rescue

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It was nearing the end of the baking marathon.  I’d been anticipating making my all time favorite cookie, Snowflake Bakery-like butter cookies pressed into shapes and dipped in chocolate with holiday sprinkles.  Along with Half Moons, these were another favorite cookie when I was a little girl and Snowflake Bakery was my Mecca.

As I stuffed the dough into the press the mechanism stalled and cracked.  The very Grinchy cookie press  pushed out half formed cookies and then just snapped, spraying plastic shards all over the kitchen.

Never one to leave any cookie dough to wallow without purpose, I chilled the remaining dough until it could be cut into slices with fluted edges.  Baked and cooled, dipped in tempered chocolate and dusted with holiday sprinkles, they still looked a little like bakery cookies – if your bakery was maybe located on Sesame Street and supplied by Easy Bake Oven Elves.

But it didn’t matter.  They tasted like a holiday cookie should – over the top good. Continue reading

A Merry Holiday Multiple Personality Gluten-Free Butter Cookie

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Right now there are four kinds of cookie dough chilling in the refrigerator and some will be relegated to the deep freeze so that we can enjoy holiday treats well past Christmas.  In February when the skies are gray and the ground is soaked with endless rain, there is nothing like the smell of gingerbread boys baking up in the oven to warm the soul.

All this annual cookie lollapalooza-ing began because this little Jewish kid got a taste of the holiday tree trimming and brightly sparkled cookies one Christmas when she was 5 years old.  And though I didn’t get a stocking filled with treats that year although I begged, I did add a festive and cookie filled Christmas, sans the religious part, to my things-I–will-do–when-I-am-all-grown-up list I kept in my kidlet head.  The list was varied; I never did get to fly on a spaceship with Major West from Lost in Space, but I eventually did get to make all the holiday cookies I wanted.

From the first year we lived on our own, I happily embraced the other festive holiday tradition aside from latkes and made more Christmas cookies than the bakery down the street.  Even having to live gluten free didn’t stop me. Continue reading

Homemade Gluten Free Peppermint Oreos – Got Milk?

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When we were small kids, the only chocolate sandwich cookie to grace our house was the trashier and cheap cousin of the Oreo called Hydrox.   If Wiki is to be believed (and we all know how that works) Hydrox was named for some itty bitty atomic elements.  Marketed long before Oreo hit the stage, Hydrox was a kosher little cookie from the very beginning.  Poor little Oreo got its start using bacon, um pig lard as an ingredient.  Oreo quickly switched to vegetable shortening and then the younger, newly successful kosher cousin took over the market share and never looked back.

Eventually we switched allegiance from Hydrox to the swanky cousin, Oreo.  Ripping open the bag as soon as we got from the market to our car, we’d twist open the little lids and scrape off the creamy center with our teeth.  By the time we got home, our lips and chins were littered with dark crumbs.  If there were any spare cookies in the bag we’d finish them up by dipping the chocolate cookie into a tall glass of cold milk.

Sadly, from the moment we were gluten free, the Oreo became history.  Visitation happened only in a supervised grocery store setting where they were safely wrapped in cellophane and monitored by store cameras.  I’d visit the adorable little Oreo in the cookie aisle, but they never came home with me again. Continue reading