Gluten-Free Makeovers (71 page)

For easy decorating, sprinkle decorative sugar or sprinkles on the cookies before baking.

Egg-free

My cousin Bette makes a gluten-filled version of this shortbread for every occasion because it’s easy and made from ingredients that are usually on hand. By replacing the all-purpose flour with a basic gluten-free blend, this has become the go-to recipe for last minute occasions in my house, too.

Preheat the oven to 325°F. Line a 9 × 13-inch pan with aluminum foil. Lightly oil the foil.

Beat together the butter, sugar, and vanilla until blended. In a separate bowl, combine the flour blend, xanthan gum, and salt. Add to the butter mixture and beat on low to combine. Press into the bottom of the prepared pan.

Bake for 35 minutes, or until the top is golden brown. Remove from the oven and sprinkle the chocolate chips evenly over the top. Let melt and spread with a rubber spatula. If the chocolate does not melt, return to the oven briefly. Sprinkle evenly with the pecans and press into the chocolate. Cool completely.

Use the foil to lift the cookies onto a cutting board. Cut into squares or other shapes. These handle more easily if frozen for 1 to 2 hours before cutting.

Use any all-purpose gluten-free flour blend, but omit the salt and gum if they are already added to the blend.

Dairy-free

This award-winning cookie was created by Bob Spector at Nature’s Grocer in Vernon, Connecticut, and is reprinted with his permission. Laced with tiny bits of ginger, these soft molasses cookies belong in the “unforgettable” category. My tester, Beverly, agreed. She called them “fabalicious.” They are great crumbled as a quick crust for ice cream pie, too, but chances are, you won’t have any extra lying around once you’ve bitten into one Ginger Giant.

Combine the oil, molasses, sugar, ginger, and egg in a medium bowl. In a large bowl, mix the flour blend, chickpea flour, baking soda, xanthan gum, ginger, and salt together. Add the wet ingredients to the dry ingredients and beat on medium-low until the mixture is smooth, about 1 minute.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Cover a plate with a thin layer of sugar. Use a ¼-cup scoop to scoop out the dough and roll in the sugar until coated. Place on the cookie sheets about 2 inches apart as cookies will spread a little. Press down slightly to form even circles.

Bake about 12 minutes, or until the edges are slightly browned. Remove and cool completely.

Combine 1 cup of the sugar and the lemon juice. Add more sugar until the mixture reaches spreading consistency. Set aside.