Christmas Cookies 1

These cookie recipes are nice for every-day treats, but also elegant enough to give as gifts. Many children do not like dried cranberries but if they like raisins, they might. The soft and mellow texture of the shortbread may appeal to sensory avoidant little ones, and you might try making it without the nut and dried cranberries for them.

The maple nut date bar is kind of like a soft fig-newton.

I am experimenting with a GFCF version of “Magic Cookie Bars” today, and if it works (fingers crossed!) I’ll post it later this week.

Enjoy!


Cranberry Shortbread

2 cups butter substitute (like Earth Balance Butter spread)
1 cups sugar
4 cups GFCF All-purpose Flour (like Bob’s Red Mill)
1 Tsp. Xanthan Gum
1 ½ cups dried cranberries (Craisins with orange flavor are nice too)
1/2 cup chopped pecans (if desired)

Preheat oven to 350. Beat butter substitute and sugar until light and fluffy. Add flour and Xanthan Gum. Mix well.

Stir in cranberries and nuts, if using. Shape into a log, wrap in waxed paper and chill in freezer for at least an hour. When chilled, slice and place on baking sheet covered with parchment paper. Flatten each ball lightly with back of spoon if necessary.

Bake 10-14 minutes until lightly browned. Cool 5 minutes.

Makes 48 cookies

Notes: If you are just gluten-free, and are able to use Pamela’s Baking Mix instead of the flour you can omit the xanthan gum (Pamela’s has a hint of casein in it and some can tolerate but others cannot). Also, for those who can handle casein, the original recipe I adapted this from had 1 pkg. (6 oz.) of white baker’s chocolate chunks. If anyone knows of a GFCF white chocolate brand, I’d love to know about it.



Maple Nut Date Bars

1 ¾ cup finely chopped pitted dates
¾ cup water
1/3 cup pure maple syrup
1 tsp grated lemon rind
2/3 cup sugar
½ cup butter substitute, softened (like Earth’s Balance Buttery spread)
1 cup All-Purpose GFCF Flour (like Bob’s Red Mill)
½ tsp/ Xanthan gum
1 cup Quinoa Flakes (or 1 cup GFCF Bob’s Red Mill GFCF Oats, it’s new)
¼ tsp baking soda
¼ tsp salt

Preheat oven to 400.

Combine dates, water and syrup in heavy saucepan over medium heat. Bring to a boil and cook about 10 minutes until most of liquid is absorbed, stirring often. (Mixture will look like gooey jelly). Stir in lemon rind and cool.

Beat sugar and butter until smooth. Combine flour, xanthan gum, oats (or quinoa), baking soda and salt. Stir flour mixture into sugar mixture. It will be crumbly. Press 2 cups of flour mixture into bottom of 13 by 9 in. baking pan, coated with cooking spray. Spread date mixture over flour mixture. Top with remaining flour mixture. Bake at 400 for 20 minutes until golden brown. Cool on rack. Makes 20 bars.

Notes: If you are just gluten-free, and are able to use Pamela’s Baking Mix instead of the flour you can omit the xanthan gum and the baking soda. (Pamela’s has a hint of casein in it and some can tolerate but others cannot).