#GlutenFree Sugar Cookies for Santa

I Originally posted this recipe in December of 2012 but it is such a favorite, I thought I would share it with you today again. I am very proud to share this recipe for #GlutenFree Sugar Cookies for Santa . It's not Christmas in my house without this recipe and the decorating done on Christmas Eve. My little Miss J has loves to make cookies for Santa.  This recipe has been in my family since the dark ages . My Mother used to tell me when I was a little girl, she remembered her Grand mother  making these cookies; and as soon as they were out of the oven they were gone. Due to this recipe coming from the dark ages I had to carefully measure everything and then convert it to gluten free. The original recipe was in pounds and tea cups, and tea spoons not the kind you measure with, the kind of spoon you set your table with. It’s amazing how much it taste like my great grandmother 's cookies and now they are gluten free and  I can share them with you. Don't forget when you decorate make sure you buy gluten free topping and icing.

Sugar Cookies for Santa Ingredients

1 lb powdered sugar ( 2 cups)

1lb butter (4 Sticks)

2 eggs

1/2 tsp xanthium gum

1tsp. Baking soda

5 cups sorghum gluten free flour

2 cups all purpose gluten free flour

Mix sugar and butter together in Cuisinart with dough blade.

Then add eggs sorghum flour and xanthium gum, baking soda.

Remove from Cuisinart  place on floured chopping block

Next hand kneed in 2 cups all purpose gluten free flour.

Divide into 4 equal parts and refrigerate for 1 hour.

Roll out then cut with cookie cutters

Bake at 350 on convection for 8 min until golden.

I either let my daughter decorate with sugar crystals or bake plane so they can ice and decorate later. I sometimes even make them for friends and family and dip in melted chocolate.

Enjoy and have a great holiday season making these with friends.

Bon Appetite & Enjoy

Sheila Fretz

Lemon bars in Reverse

Oner of my favorite desserts in the summer is lemon bars because they are light and refreshing and you only need a little bite to get your sweet tooth to go away

Reversed Lemon Bars Gluten Free

Cookie ingredients

2 ½ cups oat Flour

1 cup Powdered Sugar

2 sticks of butter ½ pound

Lemon Curd Ingredients

2 cups of Sugar

2 Tablespoons Corn starch

4 eggs

½ cup of lemon juice

Zest of 2 lemons

Equipment

parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

 

In a large bowl Mix Together Oat Flour and Powdered sugar

 

Next Cube butter

 

Mash together with your hands until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

 

Next place a bunch of dollops in bottom of the pan

 

Then press down until smooth

Place cookie bottom in oven for 18 min.

 

While Cookie bottom cooking make Lemon mixture.

Take Sugar and cornstarch combine in same bowl that you used to make cookie bottom

 

Take whisk and whisk in eggs two at a time.

 

 

Add Lemon Zest.

 

Add Juice over strainer so seeds stay in strainer.

 

Then when Cookie Bottom is golden Poor lemon mixture on top of Cookie bottom. Do not freak out when you see the lemon curd going to the bottom and the cookie emerging to the top. Thats what makes them reversed.

Let cook for 35 to 40 min until firm

Cool over night or for 6 hours in refrigerator.

 

Cut and serve into 1 inch squares and sprinkle with powdered sugar.

Gluten Free Toffee Bars

These Toffee Bars are Gluten Free and are a quick and easy dessert that I love to make in the hot summer months. I love these because the Chocolate taste floats to the crust and the toffee stays on the top. So yummy.

Ingredients:

Cookie Crust

2 ½ cups gluten free oat flour

2 sticks of butter

3/4 cup brown sugar

3/4 cup granulated sugar

Toffee

1 1/4 cup brown sugar

1 cup granulated sugar

1 1/4 cup corn syrup

3 eggs

1 teaspoon vanilla

1 ½  Cup trail Mix I used Almond, Dark Chocolate, Cashews ( sold at Trader Joes)

Equipment

Parchment paper or aluminum foil

13 x 9 pan

cooking spray

Preheat over no 350 degrees

In a large bowl Mix Together Oat Flour and sugar

Next Cube butter and mix together in mixer until thoroughly combined.

Spray a lined in parchment paper or aluminum 13 x 9 pan with cooking spray

Next place a bunch of dollops in bottom of the pan then press down until smooth

Place cookie bottom in oven for 18 min.

While Cookie bottom cooking make Toffee mixture.

Now in the same bowl that you mixed the cookie crust in Mix the brown sugar, granulated sugar

corn syrup, eggs and vanilla and mix in mixer.

Chop or Crush Trail Mix to bite size pieces

Fold in Trail Mix

Poor on top of baked cookie bars cook for a additional 35 to 45 min.

Let cool over night then cut in one inch squares.

Enjoy and Bon Appetit

Sheila Fretz

Double Chocolate Chip Cookies

This is a great recipe to make Ice cream Sandwiches with my double chocolate chip cookies with mint chips or white chocolate chips but always with semi sweet chocolate chips varying the recipe depending on my mood.  So here is my recipe and of course its Gluten Free and I'm still busting that myth that you must use Xanthium Gum in your baking, because I used NO XANTHIUM GUM!!!





Double Chocolate Chip Cookie Ingredients:

2 sticks butter
½ cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons of vanilla
½ cup cocoa powder
2 ½ cups of Oat flour1 teaspoon baking soda
1 cup semi sweet cookies I used @NestleUSA on twitter
1 cup mint chips or white chocolate chips I used @NestleUSA on twitter


Equipment
4 cookie sheets if baking all at once
4 silpats or pieces of parchment paper if you use parchment make sure you spray with cooking spray.

Directions:

Beat butter until creamy

Add Sugars, eggs and Vanilla until light and fluffy.
Next add in cocoa powder and baking soda

Then Oat flour after cocoa is thoroughly blended

Last add semi sweet chips and chips of your choice.
scoop with melon baller.

Cook at 350 for 11 minutes on convection setting.

Until they look like this and enjoy.


Bon Apetit and Enjoy


Mrs. Mix It

#GlutenFree Almond Oatmeal Raisin Cookies for #SundaySupper

The Sunday Supper team has put together their top Holiday Cookie Recipes that you will want to take from the Cookie Exchange swapping table.  I want to tell you, this group can bake!  Everything they touch just makes me want to dive through my screen and take a big bite.  There is something about hosting a Cookie Exchange that is so perfect for the Holiday Season.  Although we are hosting a Virtual Cookie Exchange, the Sunday Supper team will gather Around the Family Table tonight t at 4:00 o’clock Pacific Standard Time on Twitter to enjoy a grand selection of cookies.These are my  yummy gluten free  Almond Oatmeal Raisin Cookies for #SundaySupper a go to snack or dessert or even a great base for a great ice cream sandwich . I hope you enjoy them as much as I do.

Preheat oven to 350 degrees

Almond Oatmeal  Raisin Cookies Ingredients:
2 sticks of butter or ½ pound
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
2 tsp Almond Extract
1 teaspoon all spice
1 teaspoon Baking soda
2 ups Old Fashioned Oatmeal (gluten free of course)
2 Cups Oat flour
2 Cup Golden Raisins
1 White Chocolate Chips (make sure you buy gluten free)

Take butter whip until creamy

Next add sugars and mix, Add eggs blend until creamy inside.

Next add Extracts

Add All spice

Next add Oats and Oat Flour

Last add Raisins

Bake in preheated oven 8-10 minutes.

This Week, Sunday Supper has  a special host who knows all about Cookies.  Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious will be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions.   Grab a glass of milk and join us for The Ultimate Cookie Exchange during #SundaySupper this week.  We are giving away 5 signed copies of Cookielicious with 150 fabulous recipes to bake and share.

The Sunday Supper Favorite Cookie Exchange Cookies:

• Turtle Thumbprint Cookies by Cravings of a Lunatic 
• #glutenfree Almond Oatmeal Raisin Cookies by Cooking Underwriter
• Old-Fashioned Oatmeal Cookies by The Foodie Army Wife
• M & M Cookies by Damn Delicious 
• Snowball Cookies by Small Wallet Big Appetite 
• Mocha Thumbprint Cookies by The Meltaways
• Cardamom-Walnut Cookies by Home Cooking Memories 
• Polish Chrusciki (Bow Ties) by Comfy Cuisine 
• Cherry Blossom Cookies by Flour on my Face
• Rosettes by That Skinny Chick Can Bake 
• Millionaire’s Shortbread by Gotta Get Baked 
• Double-the-Mint Chocolate Kiss Cookies by The Weekend Gourmet 
• Whole Wheat Cereal Cookies by Cindy’s Recipes and Writings 
• Chocolate Dipped Potato Chip Shortbread Cookies by The Girl in the Little Red Kitchen 
• Scories De Vulcan | Lava Stones Cookies by The Daily Dish Recipes
• Zimtsterne {Cinamon Stars} #Dairyfree by Galactosemia in PDX
• S’mores Cookies by Hezzi-D’s Book and Cooks
• Chocolate Whoppers by Vintage Kitchen Notes
• Ricotta Cookies with White Chocolate Glaze Country Girl in the Village
• Turtles by Dinners, Dishes and Desserts 
• Salted Caramel Brownie Cookies! by I Run For Wine
• Peanut Butter Chocolate Toffee Cookies by The Urban Mrs.
• Red Velvet Crinkle Cookies by She likes ruffles, he likes truffles 
• Amaretto Almond Biscotti by Noshing With The Nolands
• Mexican Chocolate Cookies by Generation Y Foodie 
• Double Chocolate Peppermint Biscotti by Pippis in the Kitchen Again
• Ice Cream Kolaczki by Cookistry
• Amoniaczki by What Smells So Good?
• Fruit and Nut Ice Box Cookies by In the Kitchen with Audrey
• Ginger Bourbon Balls by girlichef
• Candy Cane Blossom Cookies by Mommas Meals 
• Double Chocolate Cranberry Cookies by Lovely Pantry
• Ninja Bread Men by Diabetic Foodie 
• Peppermint Sugar Cookies by In The Kitchen With KP
• Christmas Crunchies by Magnolia Days
• Cream Cheese Swirled Red Velvet Cookies by Mom’s Test Kitchen
• Double Peanut Butter Surprise Cookies and Tips on Mailing Cookies by Chocolate Moosey
• Congo Bars by Supper for a Steal 
• Mint Surprise Cookies by The Cookie A Day Challenge
• Salted Caramel Thumbprint Cookies by Midlife Road Trip
• Spiced Rum Balls by Webicurean
• Best Ever Pecan Pie Bars by Shockingly Delicious
• Oreo Cheesecake Cookies by Baker Street 
• Biscoff Pillow Cookies by by The Messy Baker Blog
• Mexican Hot Cocoa Cookies by Juanita’s Cocina
• Raspberry Thumbprints for my first #SundaySupper!  by Kelly Bakes 
• Tea Biscuits by My Cute Bride
• Chocolate Covered Cherry Cookies by Mama Mommy Mom 
• Lebanese Butter Cookies for the Christmas Season by The Catholic Foodie
• Almond Joy Macaroons by Cupcakes and Kale Chips 
• Gluten Free Coconut Fruit Nut Cookies by Sue’s Nutrition Buzz 
•  Snowball Surprises by Family Foodie

Enjoy and Bon Appetit

Sheila Fretz

Halloween Hangover Cookies

If you are like me there is to much Halloween Candy that comes to our house and we have a 2-week minimum on chocolate. So if you are like me I want the chocolate gone out of my house. So I always make a special batch of cookies with my daughter (Miss J.Mix It) and we make this a fun activity. So this way she to can have fun making cookies with me, and we get the candy out of our house. So any chocolate that is not eaten before the week mark goes in the cookies. If I don’t have enough chocolate, which I did not this year, I add about one cup of chocolate chips to the mixture. I guess Miss J.  It is getting older because we added those chocolate chips this year. 

Halloween Hangover Cookies
2 Cups Candy Bars Chopped of your choice
1 Cup Chocolate Chips
½ cup butter
1 Cup Sugar
½ Cup Brown Sugar
2 eggs
2 1/4 Cup Gluten Free Flour
2 Cups Gluten Free Oats
1 Teaspoon Baking Soda

Cream Butter

 Add both Sugars

Then add eggs

Next add Gluten Free Oats Then Gluten Free Flour With Baking Soda

Last add candy Bars mix Then Chocolate chips

Then Bake on cookie sheet at 325 degrees for 11 to 12 minutes watch because Carmel can burn easily.

                                                                                       Bon Appetite

 Enjoy ,  Sheila Fretz