For Karen: Wheat-Free Christmas Cookies

(I should be decorating the house, but this is more fun.) For most of my baking and breads, I don't try for the "just like wheat" version. Most of our flour-based recipes were designed specifically for wheat, and as such, make use of wheat's unique properties. Most of the time, we try to learn (and make use of) the unique properties of the other grains we can use. But some things are sacred, and Christmas cookies are among them. So, this recipe endeavor was based entirely on the "make it taste as 'normal' as possible" approach. It worked. So, without further ado, here ya go:

No-Fail Wheat-Free Christmas Cookies (modified from the traditional recipe at KitchenGifts.com)

This is a half-batch. I did it this way because the last thing I wanted was five dozen useless sugared blobs laying around the house. However, they're wonderful, and if you need a full dozen, make two batches. The half-batch still makes a bazillion cookies, though, so you won't be deprived.

3 C. flour blend*
1 1/2 tsp. baking powder
1 tsp. egg replacer
2 tsp. xanthan gum
1 C. butter
1 C. sugar
1 egg
1 tsp. flavoring (vanilla, almond, orange, whatever)
1/2 tsp. salt

Cream butter and sugar together until light and fluffy. Add eggs and vanilla, mix well. In another bowl, combine dry ingredients (I like to whisk 'em) and then add dry ingredients, a little at a time, to the butter mixture. Combine thoroughly, until flour is thoroughly incorporated and the dough comes together.

Chill for 1-2 hours. (Tip: if you form the dough into a tube and let it chill overnight, it'll be firm enough to slice and bake little round cookies like the Pillsbury dough in the tube... remember, the kind you ate straight from the tube? Oh, yeah, comfort food at its most embarrassing.)

Roll the dough out on wax paper (trust me, this part IS integral to the process) to your desired thickness (about 1/4", any thinner and they seem to break easily). Tape the corners down, if you need to. Use your cookie cutters and go to town. Try to space them as close together as possible.

Pre-heat your oven to 350' at least 30 minutes (the recipe called for this - this is the first time I've done it, and it worked well, so I'm not about to recommend differently.)

Remove the trimmings from around the cut-out shapes, leaving the cookies on the wax paper. Wad up the trimmings and put back into the fridge for making more cookies with in a bit. Move the entire sheet of wax paper, w/ cookies, back into the fridge for about 15 minutes. This will firm them up so that you can transfer them to a cookie sheet w/ a thin metal spatula w/o stretching them out into scary Tim Burton Christmas shapes. (Or, move them w/o chilling again, if you like that kind of shape, I guess.)

Place on an ungreased cookie sheet and bake 8-10 minutes, or just until the edges begin to brow. Remove from the cookie sheet before they cool, or you will have four-legged stars and headless snowmen. Trust me on this.

They don't spread. They don't crumble. They are stunningly easy.

* Flour Blend* (Dump one bag of Bob's sorghum, one bag of Bob's garfava, one box of tapioca, and whatever cornstarch you have on hand - or not, it's not crucial - into a jar and roll it around. I use this, in various forms, for everything. It's never the same, but we haven't noticed much of a difference. I've actually backed off on the tapioca and cornstarch significantly with excellent results.)

If you do this, please let me know how it turns out!

Kiss those babies!
~Dy