Gluten Free Sonja Henies

Sonja HeniesI’ve heard somewhere that these were the figure skater Sonja Henie’s favorite cookies and that’s why they’re called ‘sonja henies,’ but I don’t know that for sure. I do know that they’re my family’s favorite cookies. These gluten free versions are just as good as the original version, but I like them even more than the original. They have that nutty flavor from the coconut flour and it contrasts nicely with the jelly filling. Enjoy!

2 Sticks Butter, softened (can use half dairy free butter substitute and half butter flavored shortening instead)
½ C. Light Brown Sugar, firmly packed
2 Large Egg Yolks
1 t. Vanilla Extract
½ C. Sorghum Flour
½ C. Oat Flour
½ C. Brown Rice Flour
¼ C. Millet Flour
¼ C. Coconut Flour
¾ t. Xanthan Gum
For Finishing:
2 Large Egg Whites
1 C. Finely Ground Toasted Pecans
½ C. Strawberry Jelly

Cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla and continue beating until smooth. Beat in flour. Scrape dough into a large ziplock bag and flatten into ½ inch thick. Seal and refrigerate for about 1 hour.
Preheat oven to 350º. Line cookie sheets with parchment paper.
When chilled, scoop dough with a small scoop. Roll into a ball. Beat the egg whites with a little water. In a separate bowl, place the ground pecans. Dip each cookie into the egg white and roll in pecans. Place on cookie sheet about 1” apart. Using the end of a wooden spoon, make a little well in each cookie (about ½ of the depth of the cookie). Fill each dimple with jelly.
Bake for 15-20 minutes until cookies are firm and slightly firm. Cool on racks. If jelly has boiled out of any cookies, heat up some jelly and refill the cookies.


Gluten Free Ginger Snaps – Comfort food for March snow

Gluten Free Ginger SnapsSome people like chocolate chip cookies, some sugar cookies. In my house, ginger snaps are the go-to cookie. It’s our traditional cookie that I make on Christmas tree decorating day. It’s the cookie that gets the most requests through the year. We like them soft, though, not crispy like the store-bought kind. If you like soft ginger cookies, these cookies are for you: just the right amount of spice, just the right amount of slight crispness on the outside. They’re just right. I use a vegan butter substitute instead of the butter, but don’t skip the shortening. The shortening gives them that nice chewy sort of texture without being dry and brittle. Enjoy!

½ C. Butter
¼ C. Butter Flavored Shortening
1 C. Brown Sugar
¼ C. Molasses
1 Large Egg
½ C. Brown Rice Flour
½ C. Coconut Flour
½ C. Almond Flour
½ C. Sorghum Flour
2 T. Tapioca Starch
2 T. Potato Starch
1 ½ t. Xanthan Gum
1 t. Baking Soda
1 t. Ginger Powder
1 t. Cinnamon
½ t. Ground Cloves
¼ C. Sugar for dusting

Preheat oven to 375º. Add butter and shortening to a mixing bowl and blend. Cream with brown sugar and beat until fluffy. Blend in molasses and egg until thoroughly mixed. Add remaining ingredients and mix well, until there are no lumps. Scoop with a 1” scoop and roll lightly into a ball. Dip in the sugar and place on ungreased cookie sheet. Gently slightly flatten the cookies. Bake in preheated oven, about 9 minutes, until golden brown and done (that’s when baking 2 trays of cookies at the same time – 8 minutes should be fine for baking just one tray). Cool 2 minutes and put on cooling rack to finish cooling.
Makes about 3 dozen cookies.

Road Trip – Gluten Free White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies

Road Trip – what a better time for junk food. Well, technically, I don’t really consider white chocolate macadamia cookies ‘junk food,’ but it’s definitely something I don’t eat all of the time. Here was my stab at some gluten free cookies. I had some macadamias and white chocolate chips I’ve been meaning to use, so I settled on these. Of course, you can use the same recipe and just substitute chocolate chips for the white chocolate and skip the nuts or use some other nuts. Play with your food. This recipe turned out pretty good. They’re a little chewy, with a slight crispy texture on the outside. And the white chocolate / macadamia mix is a great combination. Perfect road food. Enjoy!

½ Cup Butter or Vegan Butter Substitute, softened
½ Cup Shortening
1 Cup Brown Sugar
½ Cup Sugar
2 Large Eggs
2 Tbsp. Water
1 Tsp. Vanilla
1 ½ Cup Sweet Sorghum Flour
½ Cup Brown Rice Flour
¼ Cup Coconut Flour
¼ Cup Millet Flour
½ Tsp. Baking Powder
½ Tsp. Xanthan Gum
¼ Tsp. Salt
12 oz. White Chocolate Chips
1 Cup Chopped Macadamia Nuts

Preheat oven to 375º.
In a large mixing bowl, cream together the butter, shortening and sugars until light and fluffy. Add the eggs, one at a time, and then the water and vanilla. In a separate mixing bowl, stir together the flours, xanthan gum, and baking powder. Slowly add to the butter mixture and mix thoroughly. Add in the white chocolate chips and macadamia nuts.
Scoop onto ungreased baking sheets (I used a 2 tablespoon ice cream scoop). Slightly flatten the cookies. Bake in preheated oven for about 8-9 minutes, until bottom is golden brown. If baking 2 trays at the same time, switch the shelves half way through the baking time. Let cool for 2 minutes on baking sheets before removing to cooling racks. Makes about 4 dozen (or less if you eat a lot of the cookie dough).