Frosted Banana Cookies

~ lindy ~ Leave a comment

Frosted Banana Cookies

Ingredients:

*3 Bananas, mashed

*1/2 cup Brown Sugar or 1/2 cup Pure Maple Syrup

*1/2 cup Extra Light Olive Oil

*1 Egg

*1 teaspoon Vanilla

*1/4 teaspoon Almond Extract

*1/4 teaspoon Pink Sea Salt

*1 teaspoon Ground Cinnamon

*2 cups Kumut Flour

*1 teaspoon Baking Soda

*1/4 cup Semi-Sweet Chocolate Chips, optional

Instructions:

Mix together the wet ingredients; Mashed Bananas, brown sugar, oil, egg, vanilla extract, almond extract.

Then add the dry ingredients; Salt and cinnamon, flour, baking Soda.  

Mix all ingredients until combined.  Add chocolate chips and stir into batter if desired.

Note:  Dough is quite soft and gooey.

Scoop (1 heaping tablespoon) cookie dough on to Silpat lined baking sheet.  

Bake at 350*F. For 12 minutes.  Cool slightly and frost cookies.

Brown Sugar Icing

*6 tablespoons Brown Sugar

*4 tablespoons Butter

*4 Tablespoons Heavy Whipping Cream

*Powdered Sugar/Confectioners Sugar, as needed about 1 to 2 cups

*1 teaspoon Vanilla Extract

*1/4 teaspoon Almond Extract

Instructions:

Bring Brown sugar, butter and cream to a boil in a saucepan.   Remove from heat add powdered sugar and mix together until smooth and not too runny.  Mix in vanilla and almond extracts.  (Add more powdered sugar as needed for a spreading consistency.)

Enjoy!

Lindy

Gluten Free Sugar Cookies

~ lindy ~ Leave a comment

Easy Gluten Free Sugar Cookie Recipe

*

Ingredients:

*
*1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1 Egg

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour

*3 and 1/4 cups Gluten Free Flour, like King Arthurs or Red Mill add more if needed (Dough should be slightly sticky)

*1 teaspoon Soda

*1/2 teaspoon Salt

*Note: When cutting out the round cookies, cut and then cut the circle in half before baking sugar cookies

Instructions:


In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

*
Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

*
Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

*
Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

*
Use a cookie cutter of your choice and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet.  For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.

*
Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become too hard. Cool on baking sheet.

Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cook book..

Enjoy!

Lindy