so, back to baking and it looks like almond flour will be my new best friend. though, i do doubt that i’ll ever be able to give up butter. i saw a nice looking gluten free shortbread on the king arthur flour website and decided to see what variations i could make. i figured i’d start with an chocolate almond shortbread cookie and have my cookies and cut my carbs, as well. it’s a really simple dough and comes together quickly. i think the raw dough will freeze well and come in handy for last minute entertaining. i plan to just freeze the dough balls in doubled freezer bags.
So, these are officially my favorite cookies, in the world, made by one of my favorite people! My dear friend Cathy (aka: mrs cathy), without whom I wouldn’t have my sweet kitteh Callie, made these awesome cookies gluten free for a brunch celebrating Callie’s 5th year living with me. These cookies are melt in your mouth great, beautifully crisp and have a gorgeous depth of flavor from the combination of brown sugars and a lovely warm bite of spice. I asked Cathy to share the recipe here and a little of the cookie’s background. Here’s Cathy…
More than a sweet treat for me, these are the cookies of my people. Everyone in my family adores them. I’ve tinkered with the basic recipe for years, so when my sister went gluten-free I couldn’t wait to bake her a batch, thanks to Cup 4 Cup flour and the encouragement of my favorite GF blogger. They were terrific, with a melt-in-your-mouth quality that demands you eat another. I brought some to Lisa of KMGFB, who agreed and invited me to share them with you.
Thanks everyone for your votes and support in the Fonseca BIN 27 Cookie Rumble 2013! The cookies finished in a respectable 4th place out of approximately 150 entries in the popular vote. Not bad for gluten free cookie in a mainstream cookie contest. My friend Grant finished in second place with his lovely Point Reyes Port Cakes and I suggest you check out his recipe.
Now, we wait to see what happens in the judges vote. As promised, I’ve posted the “Tipsy Cranberry Almond Shorties” recipe,
I am so grateful for and really sincerely appreciate every like and vote that was cast for my cookie, in this contest. Continue reading
my tipsy cranberry almond shorties are entered in the Cookie Rumble 2013. the assignment, to create a cookie that pairs perfectly with port wine. cranberry, almond, maldon sea salt, that’s the ticket! i think my recipe may be the only gluten free entry in the contest. here’s the link for the recipe and please vote for the cookies while you’re there. the contest requires voting via facebook, i know that doesn’t appeal to everyone, but i’d be very grateful to anyone who takes the time and trouble to vote. so, many thanks if you’re willing. you can vote for an entry once every 24 hours. voting ends november 15th. Please note that you need to first like the page and then find and click the vote button, which is just below the recipe and above the comments box. It’s a little confusing, I know.
when the contest ends, I’ll repost the recipe here, along with some additional step-by-step photos.
i love and i mean lurve butter cookies, particularly the french style with it’s buttery flavor and sandy texture. these particular cookies are hand kneaded from start to finish and have a lovely texture. i decided to make checkerboard and spiral cookies.
A while back my friend Brenda, who lives in the wilds of Canada (not really – she lives in a big city there), shared her family recipe for traditional shortbread with me. Not long after that I went gluten free and never got a chance to try out the recipe. Lately, having had great success with Cup4Cup, I asked Brenda if she would be kind enough to share the recipe again, so I could finally give it a try. She obliged and boy, am I grateful – honestly, this is one of the best shortbreads that I’ve ever tasted, and I ate a lot of shortbread when I was studying at University, in Scotland.
I asked Brenda, who does a fair amount of gluten free baking for friends, if she would share the recipe again – to encourage her, I sent her a bag of Cup4Cup to try (she says I’m like a pusher – the “first bag is free”!) – and I also asked her for a little background on the recipe. Continue reading