SS&GF: Simply Sugar and Gluten Free

oh cool, I can not wait to see all the cookie recipes! I’d love to learn how to do SFGF, so far, I’ve only got the GF part figured out. I’m thinking a SFGF jam jam cookie would be good to see.
And thanks for mentioning the e-book, I appreciate it!

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linda Reply:
November 21st, 2010 at 5:31 pm

@Jeanine, I was also looking for a recipes for Jam thumb prints SFGF

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Amy Reply:
November 21st, 2010 at 9:26 pm

@linda, I have an almond butter & jelly recipe here:http://newsite.simplysugarandglutenfree.com/almond-butter-jelly-cookies/

I’ve made it in my cooking classes and it’s always a hit.

Hugs,
Amy

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I have been looking for a simple plain vanilla cookie recipe. I have one recipe that uses spectrum shortening, but the cookies come out greasy and very chewy.

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I would so love to see a GF, low-sugar version of the toffee cookies that were my favorite as a kid, something like this: http://gimmesomeoven.com/english-toffee-bars/ but with nuts on top. It’s the only cookie I really miss. Oh! also those chocolate snowcaps? A chocolate cookie rolled in powdered sugar? That would be awesome to see. Oh! and also those Russian teacakes. Okay, that’s it. The only cookies I really miss.

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I’m in! And I haven’t even made any Christmas cookies yet – it is on my agenda though, so what better way to inspire and motivate?

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i would love to figure out a SF/GF variation for this traditional Family Italian cookie recipe!!! Here’s the original version…(any help would be greatly appreciated…;0)
CUCCIDATI

FILLING:
1-1/2 lb. dried figs                1/4 tsp. cinnamon
1/2 lb. mincemeat                  1/4 tsp. allspice
1 c. walnuts                         1/4 c. honey
1/2 lb. glazed mixed fruit          Grated peel of 1 orange          
1/2 lb. raisins                       1/4 c. whiskey or rum [I use 1/4 c. of each + 1/4 c. Brandy]
1/2 lb. dates

Chop fruit and nuts very fine or even better is to run them through a meat grinder [which is what I do].  Add the rest of the ingredients and stir together until well mixed. Put the mixture in an airtight container like Tupperware and let stand one day or more in the refrigerator before using.  This mixture will keep in the refrigerator for months if you don’t use it all!  When I am grinding up the dried fruit I also grind up a couple of handfuls of *dried cranberries and some dried apricots too…just to give it more pizzazz!!!

COOKIE RECIPE:
5 c. flour                      1/2 c. butter [1 cube]
4-5 eggs [I use 5]            Grated peel of 1 orange I use 2 oranges]                                2 c. sugar                      A couple of dashes of cinnamon
2-1/2 tsp. baking powder     Juice of 1-1/2 oranges

Cream butter and sugar.  Add eggs and beat well.  Mix in grated orange peel, orange juice, cinnamon, and 1 tsp. vanilla.  Stir flour and baking powder and add gradually to the butter mixture, stirring well after each addition. Mixture should be thick and not sticky [add just a little more flour if it is too sticky].  Refrigerate in a gallon Ziplock bag for one hour before using.

To make cookies…take a handful of dough and roll it out on a floured surface into a long rope [approximately one inch in diameter]. Flatten the rope with the palm of your hand and then using your index finger, form a trough in the dough.  Fill the indented trough with some of the fruit mixture.  Then work the dough around the filling and pinch to seal all the way across the rope.  Roll a little with your hands to form a round rope again. Cut at a diagonal to the rope, slice cookies 1/2 to 3/4 inch wide.  Place cookie slices on a greased cookie sheet and bake in a preheated 350 degree oven until cookies are set and only very slightly browned.  If you like you can brush the cookies with some beaten egg whites and sprinkle with sesame seeds or candy sprinkles before baking.  Let the plain ones cool and dip them into colored frosting and sprinkle with candy sprinkles.  Let cookies set out on sheets of waxed paper in order to allow the frosting to dry before storing in Tupperware or other airtight containers.

FROSTING:
3 c. powdered sugar                1 Tbs. vanilla extract I use 1/2 almond extract]
3 Tbs. melted butter               1/4 c. lukewarm milk

Combine all ingredients and stir until well blended. Divide into four bowls and tint frosting with food coloring.
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My husband calls these glorified fig newtons or fig newtons with an attitude…LOL!  They are wonderful if you like dried fruit. These were a favorite of mine as a kid.  My Nana and Aunt Mary always made these for the Christmas holidays and I looked forward to them every year.  I think that I am the only one in my family who still makes them!!!

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Amy Reply:
November 21st, 2010 at 2:39 pm

@Ann Trudeau, There is a reason I adore you, Ann! I was looking at some fig newton bars earlier this week. We’ll see what I can come up with. Thanks for taking the time to share the entire recipe here. Hugs & Happy Thanksgiving!!
Amy

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I’d love to have a classic sugar cookie that can be cut with cookie cutters like the traditional. I’ve tried a couple of recipes with Splenda and with Agave and they are extremely sticky and not cookie cutter worthy.

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I second the gingerbread! Specifically a recipe that could be used to make a Gingerbread house (with my son)but still taste yummy and spicy, like ginger!

So far all my attempts are failing

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Oh! My! Goodness! Amazing! Have a great Thanksgiving. xo, carol

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Snickerdoodles have always been one of my favorites! At one point I tried to make a GF, SF version, but I recall it not turning out very well….

Or I’d love to see some kind of chocolate caramel filled cookie. I’ve seen recipes for raw apple caramel dip made from cashews that might make a tasty filling for a chocolate cookie.

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Peanut Butter Blossoms…the Hershey’s recipe with peanut butter cookies with a Hershey kiss in the center. I used to roll them in red and green sugar to make them look festive.
These are the bane of my existence!! I’ve made them since I was in elementary school, and once I realized I was unable to have gluten or sugar I wanted to stop making them, but my family protested. Well, I made them last Christmas, succumbed to their goodness and seriously suffered. These are the ONE thing I can’t resist, and even if a g-free, sugar free substitute is a bit different, I would be sooo happy to have it.

I have already been researching ways to create a substitute, but having a pro work on it would be AMAZING!

(This is the first time I have posted, but I have followed you for over a year. You were the first website I discovered post-diagnosis, and what an encouragement you were!)

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Yooper Reply:
November 28th, 2010 at 7:04 am

@Karen,

We make those…flourless. Let me look for the recipe.

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This is great, our aunt has recently switched to a GF diet and I was just trying to figure out how to modify some of our recipes for her. We bake cookies every year for our family and her favorite are the butter cookies out of the cookie press. How can I modify that so she can enjoy them? Or even to make them healthier for the rest of us?

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Amy Reply:
December 1st, 2010 at 1:21 pm

@Jennifer, I’d have to see the recipe. I’ve never made press cookies but I’m sure it’s possible.

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How about those chocolate/vanilla checker board cookies? You make 1/2 white 1/2 choc dough, roll them out, put together using milk or egg whites, & make them into checkerboards or ribbons, etc. My aunt used to make these & oh how I miss them!

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