Monday, December 17, 2007
Christmas Cookie Baking - Peanut Butter Cookies
I'll admit that the thought of not being able to bake Christmas cookies hit me in January last year when I started my gluten free life. I was afraid I'd never taste a chocolate chip cookie, or a snickerdoodle, or even a peanut butter cookie.
Well, I should not have been afraid at all, I was able to make Christmas cookies. As a matter of fact, I've been baking for the last 6 hours! All to make this beautiful tray for my husband to take to work for his workmates. A joy he relishes all year long. And this year, I'm grateful I did not disappoint him by buying cookies to put on the tray.
The first thing I did was mix up a big batch of gluten free flour which was based on the Land O Lakes recipe. I did not have enough potato flour, so this is what I did:
6 Cups White Rice Flour
1 Cup Tapioca Flour
1 Cup Potato Starch
1 Cup Corn Starch
1 Tbs. Xanthan Gum
I mixed this all up in a big bowl and set aside because I knew I'd be making four different types of cookies. Okay, the Seven Layer Bars didn't need the flour, so now I have a little bit left for baking again later in the week.
I'm going to start with the Peanut Butter Cookie, because I have to say that it was my favorite. Favorite one to make, favorite one to smell baking and also my favorite because I did not use the flourless recipe for the first time this year. I actually used flour. I know we all smile and eat our gluten free flourless peanut butter cookies and pretend we don't miss the texture. I've done it for a year. I will no longer.
For the normal Chocolate Chip Cookies, I used the recipe available at Land O Lakes. It turned out really well, very "tollhouse" like, for sure. I am really pleased with this flour blend and how recipes turn out when I use it. Bravo Land O Lakes for recognizing us! We so appreciate you! If you haven't tried these cookies, you should give them a try!
I took my recipe for Peanut Butter cookies and used Land O Lakes flour blend and they turned out awesome. MMMMM...Awesome!!! I also liked that I didn't need to do the tedious task of squashing with a fork dipped in sugar!
Peanut Butter Cookies
1/2 Cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 Cup gluten-free flour blend
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp Xanthan Gum (in addition to what's in the flour)
Sift together gluten-free flour blend, salt, baking soda and Xantham gum and set aside.
Cream peanut butter and butter in a large mixing bowl until smooth. Add sugars and continue to cream together. Add egg and vanilla. Slowly add dry ingredients and mix well.
Drop by rounded tablespoonful (I used a small cookie scoop) onto a cookie sheet about 2" apart.
Bake for 10-13 minutes until lightly browned around the edges and the center is set. They will be slightly puffed but they will flatten upon cooling.
Cool on cookie tray for about 5 to 10 minutes. Remove from tray to cooling rack and allow to cool completely before moving again.
I will post Ultimate Gluten-Free Snickerdoodles tomorrow! :D