While at my sister’s house for a family reunion last week, I noticed a handwritten recipe card on a stand in her kitchen. The recipe was for “English Cookies,” from her husband’s great grandmother. I had never heard of “English Cookies,” but they looked easy to convert to being gluten-free and different enough from anything I’d made before to make them intriguing. So, I copied the recipe and baked these spice cookies for a Christmas party I attended last night. I guess I’m getting more adventurous because I usually don’t experiment when I’m going to be sharing food at a potluck. But my risk paid off—my friends and I all loved these tender and light cookies with holiday spicing. I changed the name, but the flavor stays true to the original.
Holiday Spice Cookies
1 cup (2 sticks) unsalted butter, softened
2 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups sorghum flour
1 cup arrowroot starch
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup cold coffee
Cream butter, brown sugar, eggs, and vanilla. In a separate large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking powder, salt, cinnamon, and nutmeg. Add dry ingredients to butter mixture alternately with cold coffee.
Refrigerate dough for 30 minutes or more for best results. Then drop by tablespoons onto greased non-stick cookie sheets.
Bake at 350 degrees for 10-12 minutes (convection oven: 325 degrees for 10 minutes). Do not overbake. Let cool one minute before removing from sheets. Yield: 4 dozen cookies. Cool and ice with cream cheese frosting, adding one pecan half to each cookie for decoration.
Note: These cookies are very moist, so it is best to move them using a thin spatula even when they are cool.
***
I was fortunate to have some cream cheese frosting in my freezer from my last batch of carrot cake muffins (the 24 muffins are equivalent to one carrot cake, but they don’t take as much frosting). Although these cookies are good without a topping, they are excellent with the frosting and a pecan half to dress them up for the holidays or for any special time.
Holiday Spice Cookies
1 cup (2 sticks) unsalted butter, softened
2 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups sorghum flour
1 cup arrowroot starch
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup cold coffee
Cream butter, brown sugar, eggs, and vanilla. In a separate large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking powder, baking powder, salt, cinnamon, and nutmeg. Add dry ingredients to butter mixture alternately with cold coffee.
Refrigerate dough for 30 minutes or more for best results. Then drop by tablespoons onto greased non-stick cookie sheets.
Bake at 350 degrees for 10-12 minutes (convection oven: 325 degrees for 10 minutes). Do not overbake. Let cool one minute before removing from sheets. Yield: 4 dozen cookies. Cool and ice with cream cheese frosting, adding one pecan half to each cookie for decoration.
Note: These cookies are very moist, so it is best to move them using a thin spatula even when they are cool.
***
I was fortunate to have some cream cheese frosting in my freezer from my last batch of carrot cake muffins (the 24 muffins are equivalent to one carrot cake, but they don’t take as much frosting). Although these cookies are good without a topping, they are excellent with the frosting and a pecan half to dress them up for the holidays or for any special time.
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