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When Seton Family of Hosptials asked for a gluten free sugar cookie recipe we here at World Wise Grains knew we could not ignore their request. These delicious cookies are not only a healthy gltuen free snack but will definately be a new favorite in your house. 

Ingredients

• ½ Cup Arzu Original
• 1/3 Cup warm milk
• 1 Stick Butter or Margarine
• 1 ½ Cup Sugar
• 2 Eggs
• 1 Cup Sorghum Flour
• 1/3 Cup Tapioca Flour
• 2 Teaspoon GF Vanilla
• 2 Teaspoons GF Almond Extract
• ½ Teaspoon Xanthan Gum
• 2 ½ Baking Powder

Directions

1. Mix dry Arzu with warm milk. Set aside to cool.
2. In large mixing bowl, cream margarine, sugar and eggs together.
3. Add additional ingredients dry ingredients and mix well.
4. Add Arzu and milk mixture and mix well.
5. Chill covered dough (30 minutes in the freezer) or (2 or more hours in the refrigerator)
6. Use mixture of ½ cup sorghum flour and ½ cup tapioca to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut in your favorite shapes. Choose shapes without small, intricate cut outs- for instance bells, trees, boots, etc. work best) It is important to keep all cookies close to the same thickness as possible for even cooking.
8. Place on cookie sheet lined with parchment paper and bake in a 350* preheated oven for 7-10 minutes.
9. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch cookies.

Icing:

If you are not planning to ice cookies, you may sprinkle some sugar onto shapes and lightly press into dough before cooking. Of course though we all know that no cookie is perfect without the icing on the top.

Ingredients

• 1 Cup Confectioners’ Sugar
• 2 teaspoons milk (may substitute with orange juice or other favorite juice)
• 3 teaspoons Agave Nectar
• ½ teaspoon GF Almond Extract
• ½ teaspoon GF Vanilla Extract
• Food coloring of choice

Directions

1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in agave nectar and extracts until icing is smooth and glossy. If icing is too thick, add more agave. If too thin, add more confectioners’ sugar.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

We all know how hard it is to get the entire family satisfied when baking. It is even more difficult when your a gluten free baker. With this recipe we are hoping to encourage traditional family baking, even for gluten free bakers. Like many of our other recipes these cookies’  recipe was developed after recieving a request by Seton Family of Hospitals in Central Texas.

Ingredients

• 6 Tablespoons Butter or Margarine
• 1 Cup Brown Sugar
• 1 Egg
• ¼ Cup Molasses
• 1 Teaspoon Cider Vinegar
• 1 Cup Quinoa Flour
• 1/3 Cup Tapioca Flour
• ½ Cup ARZU Chai Flavor
  (may substitute with Original Flavor Arzu and 2 Teaspoon Cinnamon)
• ¼ Teaspoon Cloves
• 2 Teaspoons Ginger

Directions

1. Pre-heat over to 350*
2. In large mixing bowl, cream butter and sugar together.
3. Add eggs, molasses and vinegar. Mix well.
4. Add remaining ingredients. Mix until blended.
5. Chill covered dough (30 minutes in freezer) or (2 or more hours in refrigerator)
6. Use mixture of ½ cup quinoa flour and ½ cup tapioca flour to dust surface and work into dough. If dough does not roll well with additional flour, chill the dough more.
7. Roll to approximately 1/8th inch and cut with gingerbread cookie cutters. It is important to keep all cookies as close to the same thickness as possible for even cooking.
8. Decorate as desired with raisins, cranberries, etc for buttons and eyes. Sprinkle sugar onto gingerbread cookies and lightly press into dough before cooking.
9. Place on cookie sheet lined with parchment paper.
10. Bake in oven for 12-15 minutes.
11. Remove from oven and let sit for 5 minutes before removing from pan. After 5 minutes, carefully slide parchment paper (with cookies still on it) off of cookie pan onto the counter or cooling rack. Let cool completely before removing from parchment.

 Important: If cookies are not cooled completely, they may break.

Makes approximately 2 dozen 2 ½ inch gingerbread cookies.

Thanks to my neighbor Lisa for this yummy recipe. Feel free to use your traditional sweet potato casserole under the Arzu Orange-Pecan Crunch Topping.

Sweet Potato Casserole

• 4 large sweet potatoes baked
• 3 Tablespoons butter or margarine (optional)
• Orange juice to taste (from concentrate or fresh squeezed) Aprox ½ to 1 cup or enough to cream potatoes.
• Honey to taste (about 3 tablespoons)
• Pumpkin Pie spice 2-4 teaspoons
• Salt to taste

Directions

1. Poke holes in potato and bake at 350* for 10 minutes or place in Microwave and use baked potato setting
2. Cool potatoes so that you can remove skin easily.
3. Put skinned potatoes in mixer. Add all other ingredients and whip.

Arzu Orange- Pecan Crunch Topping

Ingredients

 

• 3 Tablespoons butter or margarine melted
• ½ Cup brown sugar
• ½ Cup chopped pecans or walnuts
• 1 Cup Arzu Original (may use Chai flavor if desired)
• 1 Teaspoon orange zest
• 3 Tablespoons orange juice
• 2 Tablespoons orange flavored liqueur such as Grand Marnier(optional)
• ½ Cup gluten free mini marshmallow (optional)

Directions

1. Mix above ingredients except marshmallows in a bowl until crumbly.
2. Place crumbles on top of sweet potato casserole.
3. Bake at 350* oven for 40-45 minutes.
4. Sprinkle marshmallows around the casserole and bake additional 5 minutes.

Makes 10 servings