[blindcooks] Re: Almond Flour Frosted Sugar Cookies
- From: "Jan Bailey" <jlb021951@xxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Wed, 19 Feb 2014 23:41:56 -0600
Many of them do, but many people who go gluten free are trying to use more
natural and less process sweeteners.
Jan
----- Original Message -----
From: Jon Rawlings
To: blindcooks@xxxxxxxxxxxxx
Sent: Wednesday, February 19, 2014 10:57 PM
Subject: [blindcooks] Re: Almond Flour Frosted Sugar Cookies
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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