Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

Cookies

1 scant cup rice flour blend
1/4 tsp baking powder
1/4 cup confectioners sugar
1/2 cup semisweet chocolate chips , melted
1 egg, beaten
1-2 Tbsp water as needed to moisten dough to rolling consistency

1. Preheat oven to 350 F.  Grease a cookie sheet.  
2. Sift together the flour, confectioners sugar and baking powder. 
3. Combine the melted chocolate with the beaten egg and pour over the flour mixture. Stir with a wooden spoon to blend. If dough is too stiff add the water a few drops at a time. 
4. Pat the mixture into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
5. Roll the dough between 2 sheets of waxed paper to 1/8 inch. Cut dough with a star shaped cookie cutter. Makes approximately 20 stars. 
6. Place stars on cookie sheet. Bake 10 minutes. Cool cookies on a wire rack.

Peppermint Filling

2 cups confectioners sugar, sifted
1 tsp peppermint extract
2-5 Tbsp water
2 Tbsp soft butter (optional)

1. Combine the sifted sugar and butter (if used) and peppermint extract. 
2. Add the water, a tablespoon at a time to make a smooth paste. 
3. Spread the filling on a cookie and top with another cookie. Repeat until all cookies are sandwiched.

Chocolate Topping

1/2 cup melted chocolate chips

Spread a small amount of the melted chocolate on top of each cookie sandwich. 

If a fancy drizzle effect is desired, Add the 1-2 tsp warm vegetable oil to the melted chocolate. Place a fork in the melted chocolate mixture and fling or drizzle the chocolate over the cookies. Refrigerate the cookies until the chocolate topping firms up.