• Jeanine

    posted on November 21, 2010 at 6:31 am

    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!

    [Reply]

    linda Reply:

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

    [Reply]

    Amy Reply:

    @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

    [Reply]

    Karen Reply:

    @Amy, The link is not working :(

    Amy Reply:

    @Karen, Which link?

    Karen Reply:

    @Amy, The almond, butter and jelly cookie recipe, above :)

  • Becky D

    posted on November 21, 2010 at 7:29 am

    I’d love to have a gluten free/refined sugar free Rolled “sugar” cookie that we can decorate. It’s a family tradition to decorate sugar cookies for the Holidays, and my little guy is already talking excitedly about it. This is our first Christmas gluten/sugar free, and trying to figure out a GOOD recipe for these is causing more stress than anything else!

    I know that we could just start new Holiday traditions, and drop this one…but I think it would break our hearts. We’re talking 4 generations of this one.

    [Reply]

    Sarah Reply:

    @Becky D, I would like to see this as well! I’ve had a really hard time finding a good roll out cookie mix that we like and is somewhat easy to work with. Making Christmas cookies and decorating is one of my favorite traditions growing up and I hate not being able to share that joy with my kids. Thanks! Can’t wait to see all the great recipes!

    [Reply]

  • Samantha Conklin

    posted on November 21, 2010 at 8:51 am

    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.

    [Reply]

  • Selina

    posted on November 21, 2010 at 9:46 am

    My husband’s favorite cookie is a shortbread or a ginger snap. If I could perfect one of those recipes I may convince him that GF, SF can be not only nutritious but delicious!

    [Reply]

  • Chandelle

    posted on November 21, 2010 at 10:22 am

    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. :)

    [Reply]

  • Kim

    posted on November 21, 2010 at 11:34 am

    Martha Stewart’s Gingerbread! (http://www.marthastewartweddings.com/recipe/basic-gingerbread-cookies-by-martha)

    My gingerbread is “famous” around here and I’d always used this recipe. This will be my first year GF/SF/DF and this one is a bit intimidating to me.

    [Reply]

  • Zoe

    posted on November 21, 2010 at 12:31 pm

    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?

    [Reply]

  • rita wagstaff

    posted on November 21, 2010 at 1:15 pm

    I would love a soft molasses gf recipe.

    [Reply]

  • Ann Trudeau

    posted on November 21, 2010 at 1:34 pm

    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.
    ~~~~~~~~~~~~~~
    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!!!

    [Reply]

    Amy Reply:

    @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

    [Reply]

  • Bettie@wineablegifts

    posted on November 21, 2010 at 4:40 pm

    I would like a recipe for molasses/gingerbread cookies for the holidays. Thanks, love you recipes.

    [Reply]

  • Cynda Felini

    posted on November 21, 2010 at 6:01 pm

    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.

    [Reply]

  • Maggie

    posted on November 21, 2010 at 7:44 pm

    Yay Amy! I love it, and I love reading everyone’s cookie ideas!

    [Reply]

  • hippie4ever

    posted on November 21, 2010 at 10:18 pm

    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 :(

    [Reply]

  • Deb Steel

    posted on November 22, 2010 at 7:22 am

    Oh, I’m excited to find some new, healthy cookie recipes with almond flour,flaxmeal, and coconut flour to keep it grain free also!! Anything with lot’s of cinnamon works for me. I have also been trying to tweak my glutenous shortbread to have almond flour and flaxmeal…but still have a healthy amount of Earth Balance or Ghee in it….I have found that 1 cup Earth B., 1 cup almond meal, and 1/4cup flax works with 1/4cup tapioca starch and 1tsp xanth.g, 1/16c xylitol and 8 drops stevia, but they are kind of greasy! My family LOVES them but I’d like them to be healthier if I could….HELP please! LOL! Thanks a bunch, Amy!!

    [Reply]

  • Carol, Simply...Gluten-free

    posted on November 22, 2010 at 8:19 am

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

    [Reply]

  • Penny

    posted on November 22, 2010 at 12:04 pm

    I’ve been hungry for cookies so I can’t wait. I love snowballs so if their was a way to make them GFSF that would be wonderful.

    [Reply]

  • Lori @ Laurel of Leaves

    posted on November 22, 2010 at 3:52 pm

    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. :)

    [Reply]

  • Yooper

    posted on November 22, 2010 at 5:21 pm

  • Karen

    posted on November 27, 2010 at 8:26 pm

    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!)

    [Reply]

    Yooper Reply:

    @Karen,

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

    [Reply]

  • Yooper

    posted on November 28, 2010 at 7:07 am

    Peanut butter cookies (GF)
    1 cup natural peanut butter (I used the freshly ground from Whole foods)
    1/2 cup honey (1/4 cup might actually be better if you don’t like it as sweet)
    1 egg
    1 tsp baking powder

    Combine all ingredients. Preheat oven at 350. Bake for 10 minutes. This recipe made a dozen cookies.

    Flourless Peanut Butter cookies:

    1 C Peanut Butter
    1 C sugar–would sub xylitol here
    1 egg
    1 t vanilla

    Stir to mix. Roll into 1 Tb balls & place 2″ apart on cookie sheets. Flatten with fork. Bake 16-18 min at 350. Cool 5 min on sheets then remove to wire rack.

    *Also good w/ chocolate chips stirred in, or a Hershey’s Kiss on top as they cool.

    [Reply]

    Amy Reply:

    @Yooper, These sound great – thanks for sharing!!

    [Reply]

  • Jennifer

    posted on November 30, 2010 at 9:15 am

    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?

    [Reply]

    Amy Reply:

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

    [Reply]

  • Kari N

    posted on December 2, 2010 at 2:46 pm

    We call the press cookies “SPRITZ.” I also grew up making them and decorating them as do our daughters, tradition!! This is our first year GF and I have been wondering what to do for spritz. Here is our recipe:
    1 c butter
    1/2 c sugar
    2 1/4c flour
    1 t almond extract
    1/2 t salt
    1 egg

    These cookies are best only cooked 7-8 min at 400 degrees. You do not want any browning, only soft delicious cookies. Then we decorate with sprinkles to our hearts delight!!

    Thanks for being so helpful.
    Kari N

    [Reply]

    Kari N Reply:

    @Kari N, I found a recipe for Spritz in you free ebook!! I will try it!
    Thank you:)

    [Reply]

  • Katie M

    posted on December 2, 2010 at 4:33 pm

    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!

    [Reply]

  • Karen

    posted on November 30, 2013 at 4:01 pm

    I would love to see Stevia and coconut flour, almond flour, and hazelnut flour Christmas recipes, like mincemeat for mince tarts, shortbread, Christmas dark fruitcake. Yes, a challenge for sure, thanks ! :)

    [Reply]

  • domain

    posted on October 6, 2014 at 7:12 am

    Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point.
    You clearly know what youre talking about, why throw away your intelligence on just posting
    videos to your blog when you could be giving us something informative to read?

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>