Merry Christmas!

Merry Christmas from The Gut Gazette! I can’t believe how quickly Christmas creeped up on us and now it’s all over with.
What are your Christmas traditions? Our family has a quiet Christmas Eve, and for dinner we usually have tourtiere, which is a meat pie that originated from Quebec, and cheese fondue. This year we just did the cheese fondue, with gluten free bread of course! We then sat around and enjoyed each others company, watched The Polar Express and then got our annual Christmas pjs and hung our stockings. In the morning we slept until 9:00am, got our tea and coffee and opened stockings and presents. We took a little break to have breakfast and then finished up the presents! For the rest of the day we relaxed and enjoyed the quiet after weeks of Christmas preparation. For dinner we mixed it up a bit and had a roast chicken instead of turkey, but we still had the traditional side dishes. I had done a lot of Christmas baking this year, and I thought I would share with you two holiday gluten free cookie recipes that you could keep in mind for the 2013 holidays.
Gluten Free Christmas Shortbread
1/2 cup cornstarch
1/2 cup icing sugar
1 cup gluten free flour
3/4 cups butter
Preheat oven to 300 degrees F. Stir cornstarch, icing sugar and GF flour together. Blend in butter. Shape into 1 inch balls, place 1.5 inches apart from each other on an ungreased pan. Flatten with the palm of your hand or a fork. Place a single piece of chocolate in the middle of each cookie (either a Hershey kiss or chocolate chip). Bake for 15-20 minutes or until golden around the edges.
I actually combined 3/4 cups of rice flour with 1/4 cup of coconut flour and they turned out amazing. I enjoyed the consistency of the cookie and it wasn’t as crumbly as just using the rice flour.
Gluten Free Sugar Snowflake Cookies
3/4 cup softened butter
3/4 cup white sugar
1 egg
1 tsp vanilla
2 1/3 cups gluten free all-purpose flour
1/2 tsp baking powder
pinch of salt
In a large bowl combine butter and sugar, beat in egg and vanilla. In another bowl mix together the gluten free flour, baking powder and salt. Transfer the dry ingredients into the wet ingredients and mix until combined. Divide the dough into two, flatten into discs and wrap in plastic wrap. Refrigerate until firm – for about an hour and a half. *(You can refrigerate the dough for up to 24 hours).
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Once the dough is firm enough to roll, dust a wooden cutting board or counter top with gluten free flour and roll dough until 1/4 inch thick. Using a snowflake cookie cutter (or any holiday shape), cut out cookies. Place cookies 1 inch apart on baking sheet. Bake for 12 minutes until cookies are golden around the edges. Let cookies completely cool before decorating.
Use royal icing as the “glue” for the decorations. You can decorate them however you wish…no two snowflakes are the same! I used silver dragees and coarse sugar crystals for my decorations.
Let the cookies set before you stack them…or just eat them right off the platter!
We enjoyed the shortbread for Christmas day dessert, and then we continued our lounging and watched a bit of TV.  It was a lovely Christmas despite the snow, however yesterday we got dumped with snow!
I hope you enjoy your holidays and I look forward to more posts in 2013!
I would love to hear your Christmas traditions!

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