Wednesday, October 2, 2013

Swirly Sugar Cookies by the Smaller Cavegirl

Last week The Girl wanted to make some cookies from her kid cookbook, but she wanted to alter them to make them gluten and dairy free. The original recipe called for butter and wheat flour, so we substituted coconut oil and almond flour for those. It also called for lemon zest, which we didn't have. So we substituted lemon juice for that one. And she wanted to add cinnamon to her recipe because she likes cinnamon. :) When all was said and done we had a recipe that loosely resembled the original, but followed the rules she'd set for herself and were very tasty. Win!

Swirly Sugar Cookies - Gluten free, Dairy Free
To make about 20 cookies, you will need:
1 cup powdered sugar (or blitz 1 C granulated sugar in a blender till powdered)
10 Tbs. coconut oil
2 Tbs. lemon juice
1 3/4 Cup almond flour
1 Tbs. cinnamon
Few drops food coloring
Parchment or Silpat lined cookie sheets

Whisk powdered sugar, cinnamon and almond flour together in a bowl. Melt coconut oil then add to dry mixture. Stir in lemon juice. Mix until well combined adding more flour or powdered sugar if mixture is too runny. Batter should be the consistency of tooth paste. Divide dough into 2 bowls. In one bowl add a few drops of food coloring until you reach the desired color. Mix food coloring into dough. On parchment or plastic wrap roll out the uncolored dough until it is about ¼ inch thick. Carefully spread out the colored dough on top of the uncolored dough. Carefully roll up the dough making a log with the colors swirled on the inside. Wrap log in plastic or parchment and refrigerate for about ½ hour.  Preheat oven to 350*F and remove log from refrigerator.
Slice dough into ¼ inch thick rounds and place onto a parchment or Silpat lined cookie sheet. Cookies will spread quite a bit!
Bake for about 13-15 minutes until edges are lightly browned.

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