Gluten-Free Makeovers (72 page)

Soften vanilla, ginger, or lemon ice cream. Spread a generous layer over the bottom of one cookie. Place a second cookie, bottom side down over the ice cream. Frost with lemon icing. Freeze briefly or store in the freezer until ready to serve. If stored in the freezer, let sit at room temperature for 10 minutes to soften before serving.

I was searching for a cookie that would travel well in the summer heat, which meant no chocolate or meringue. I turned to one of my favorite cookie experts, Maida Heatter, and I proceeded to convert one of her recipes for a gluten-free kitchen. The cookies are crisp and chewy and hold up well for three days without freezing. These make giant saucer cookies that look lovely on a plate.

Preheat the oven to 325°F. Line two to four cookie sheets with parchment paper.

Spread the chopped pecans over the surface on one sheet and toast for 5 minutes, shaking the pan once or twice so they don’t burn. Remove from the oven. Raise the oven temperature to 400°F.

In a medium bowl, combine the flour blend, baking powder, and baking soda. In a large mixing bowl, cream the butter. Add both kinds of sugar and beat until the mixture is smooth. Add the orange peel, the extracts, and the eggs and beat well. Add the flour mixture, a little at a time, and beat on low until combined. Use a wooden spoon to fold in the toasted pecans.

Use a teaspoon or a small scoop to scoop the balls onto the cookie sheets, leaving about 2 inches between cookies. Bake two cookie sheets at a time, 10 to 11 minutes, rotating the pans once during baking. Transfer the cookies to cool on a wire rack.

VARIATION: Replace the orange extract and pecans with 1 cup chocolate chips or toffee crunch pieces.

Avoiding Eggs?
Use a flax gel equivalent or puréed silken tofu (see Simple Substitutions, page 268).

Avoiding Dairy?
Replace 1½ sticks of butter with 6 tablespoons organic shortening and 6 tablespoons non-dairy buttery spread.

Chocolate or vanilla? When you can’t decide, here’s another childhood recipe that will never force you to choose. The “logs” of unbaked cookies keep nicely in the freezer so you can slice and bake as needed. They will fill your desire for chocolate and vanilla at once. As with most chocolate cookies, be careful not to overbake.

Beat the butter and cream cheese together until fluffy. Add the sugar and beat until light and fluffy. Combine the flour blend, baking powder, and baking soda in a separate bowl and stir to mix. Add to the butter mixture and beat on low speed until combined.

Add the whole egg, the egg white, and the vanilla and beat until the dough is smooth. Remove half the dough and set aside. Add the cocoa powder and the egg yolk to the remaining half of the dough in the mixing bowl and beat until smooth.

Roll out each portion of the dough between sheets of plastic wrap to an even ¼-inch thickness (about 9 × 15-inches). Remove the top sheet of plastic and lay the chocolate dough on top of the vanilla dough, leaving ¼ inch of the vanilla dough showing on all edges. Pat and patch the chocolate layer as necessary. Gently roll the dough jelly-roll fashion, peeling away the plastic wrap as you roll. Wrap in plastic and chill for 1 hour.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper or lightly oil.

Slice the cookies ¼ inch thick. Lay on the prepared cookie sheets. Bake 10 to 12 minutes, just until the edges are slightly brown. The baked cookies and the prepared dough may be frozen. Logs of dough will keep up to three days in the refrigerator or three months in the freezer.