[blindcooks] Re: Almond Flour Frosted Sugar Cookies
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Wed, 19 Feb 2014 20:57:12 -0800
I have a question on a related note that this recipe brought to mind. Is there
something wrong with powdered sugar in gluten-free baking? I am almost certain
that powdered sugar does not contain any gluten at all as it is made of very
fine sugar crystals mixed with just a touch of cornstarch to help prevent the
sugar from absorbing moisture from the air and getting clumpy. I don't get it,
or am I just not seeing all the GF recipes out there that do use powdered
sugar? Jon
----- Original Message -----
From: Susan Tabor
To: blindcooks@xxxxxxxxxxxxx
Sent: Wednesday, February 19, 2014 8:07 PM
Subject: [blindcooks] Almond Flour Frosted Sugar Cookies
Hi, everyone:
I thought this recipe might be of interest. Enjoy!-Susan
Almond Flour Frosted Sugar Cookies
For the cookies
2 cups blanched almond flour
1/4 cup coconut oil, softened (or use butter instead)
1/4 cup raw honey
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon fine sea salt
For the frosting
2 tablespoons coconut oil, softened
2 tablespoons raw honey
1/2 teaspoon almond extract
Pinch of fine sea salt
Preheat oven to 350 degrees.
In a medium bowl, mix together the cookie ingredients until a thick, creamy
batter is formed. If the dough seems dry, add a little bit of maple syrup to
make it creamier.
Chill the dough for 30 minutes in the fridge
Using a cookie scoop, drop the batter by rounded tablespoons onto a baking
sheet, lined with a Silpat or parchment paper. Press each bit of dough flat
and then cut into desired shape with cookie cutters.
Bake for about 8 minutes, or until the edges turn golden brown.
Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool
completely.
For the frosting, simply cream together the coconut oil, honey, almond
extract and salt until well combined. If the coconut oil starts to melt (it
melts
at temperatures above 76 degrees), briefly place the mixture in the fridge to
help it set.
Frost the cooled cookies, and let them set in the fridge for a more
solid-frosting.
Yields 24.
- Recipe adapted from
www.detoxinista.com
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