Gluten-Free Makeovers (68 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
In a medium bowl, combine the flour blend and baking powder and set aside.
In a large bowl, cream the sugar, shortening, and butter, beating until light and fluffy. Beat in the honey. Add the eggs one at a time, beating after each addition, just until incorporated. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients and mixing until each addition is just incorporated. Add the vanilla and lemon juice and beat to combine.
Use a #30 scoop or ⅛-cup measure and scoop the dough onto the cookie sheets, leaving about 2 inches between each. Lay a piece of plastic wrap on top of the dough and smooth into 3-inch circle. These do not spread.
Bake 12 to 15 minutes or until the bottoms are golden and the tops are puffed. Do not overbake. Remove and cool completely on a rack before frosting.
Make the icing: In a small bowl, combine the confectioners’ sugar, light corn syrup, vanilla, lemon juice, and 2 to 3 tablespoons water. Stir to combine, adding a little more water if the icing is too thick to spread. Transfer half the icing to another bowl and set aside.
Turn the cookies flat sides up, and spread half of each cookie with the vanilla frosting. Return to the wire rack to harden.
Microwave the chocolate on low heat just until melted. Stir in the corn syrup, if necessary to produce a smooth consistency. Add to reserved frosting, adding additional corn syrup if needed to create spreadable consistency.
Once the vanilla frosting has hardened, spread the chocolate frosting over the other half of each cookie, adding a tiny bit of warm water from time to time to keep the frosting smooth and spreadable.
Icing
6 cups confectioners’ sugar, sifted
⅓ cup light corn syrup
1 teaspoon vanilla extract
2 teaspoons lemon juice
¼ to ⅓ cup hot water
4 ounces bittersweet or semi-sweet chocolate, chopped into small pieces
1 to 2 teaspoons corn syrup, optional
MAKES FORTY-EIGHT 3-INCH COOKIES OR 1 GIANT COOKIE
My sister-in-law makes a giant chocolate chip cookie instead of a birthday cake. She decorates it with candy or writes notes in frosting. I wanted a birthday cookie for my birthday so I created this gluten-free version. These are equally good using dairy-free options, but the cookies spread a little bit more.
½ pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup lightly packed light brown sugar
2 large eggs plus 1 yolk
2 teaspoons vanilla extract
2 cups Basic Blend (page 17)
1 teaspoon xanthan gum
1 teaspoon baking soda
¼ teaspoon salt
2 cups semi-sweet chocolate chips (about 24 ounces)
Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
Beat the butter in a large bowl until light and fluffy. Add both kinds of sugar and beat well. Add the whole eggs and egg yolk and the vanilla and beat until combined.
In a separate bowl, combine the flour blend, xanthan gum, baking soda, and salt. Add to the butter mixture and beat just to combine. Fold in the chocolate chips.
