Cookies and Bars

In this section:

Almond Cookies

Almond Macaroons

Basil Lime Cookies

Cashew Bars

Chocolate Chip Cookies

Chocolate Fudge Favorites

Chocolate Peanut Bars

Coconut Bars

Coconut Dreams

Cranberry Cookies

Dream Bars

Fig Foldovers

Fruit Punch Bars

Ginger Cookies

Ginger Cream Squares

Gingerbread Men

Hazelnut Scones

Lemon Squares

Macadamia Nut Cookies

Maple Syrup Cookies

Orange Scones

Peanut Butter Chocolate Kiss Cookies

Pumpkin Bars

Rice Krispie Bars

Snickerdoodles

Spice Cookies

Sugar Cookies

Toffee Nut Bars

Waffle Iron Cookies

Almond Cookies

   The recipe for these butter almond cookies came from an English friend.  I'm not sure if they were referenced as a scone or as a cookie.  They are simple to put together and when stored in a closed plastic container, keep their freshness very well--even with GF flours.  They seem to be a part of every trip and each lunch box.  

            2 sticks of butter

            3/4 c powdered sugar [confectioner's sugar]

            2 c GF baking mix flour

            1 t GF almond flavoring and 1/2 t GF vanilla flavoring  

            3/4 c almonds, chopped or grated [ground in a hand grinder is best]

        Cream butter and sugar. Add flour and vanilla. Mix well.  Stir in almonds. Shape into 1-inch balls. Place about 2 inches apart on non-greased baking sheet.  Bake in a 350-degree oven for 12 to 15 minutes or until cookies are set and bottoms begin to brown.  After removing from oven, shake powdered sugar on each cookie.  Cool for a few minutes before removing to a wire rack to cool completely.  

        Suggestion:  I often grind the almonds into a flour consistency and run both the flour and the almonds through the mill.  Then whisk before using for this cookie dough.  I typically flatten the balls of dough just a bit and press in an almond kernel if I have used almond flour in the dough.  

 

Almond Macaroons

        Check with a health food store for a source of almond siftings or almond tailings.  They are inexpensive byproducts of almond roasting and packaging.  Or use blanched almonds and grind to fine or to flour for this recipe.

            1 1/4 c almond flour [or siftings]

            1/2 c white granulated sugar

            2 egg whites

            2 T cornstarch

            2 t tap water

            1/4 t GF vanilla flavoring

            Almond halves to decorate each cookie

        Combine almond flour and sugar.  Add unbeaten egg whites and reserve one Tablespoon to brush on top of macaroons.  Stir for one minute until well blended.  Add cornstarch, water, and vanilla--stir after each addition.  Drop batter by teaspoonfuls on baking sheet covered with aluminum foil.  Space 3 to 4 inches apart.  Place an almond half on the top of each cookie.  Bake in a 375-degree oven for 15 minutes.  Cool three to four minutes and peel off foil.  Cool on wire rack.  

 

Basil Lime Cookies

        Cinnamon basil or cinnamon spice and basil along with lime zest represent an unusual taste combination for this crunchy refrigerator cookie with pistachios.  You can experiment with different combinations of herbs and nuts [try rose geranium and almonds with lemon zest] as a variation of this recipe.  

            2 c GF baking mix, sifted twice

            1 1/2 t GF baking powder

            1/2 t baking soda

            1/2 t non-iodized salt

            2/3 c butter, margarine or Crisco

            1 c white granulated sugar

            1 egg

            1 t GF vanilla flavoring

            3 T cinnamon basil, chopped  [if regular basil, add 3/4 t cinnamon]

            1 T lime zest, chopped fine

            1 c pistachios, chopped fine

            Extra sugar to sprinkle on each cookie

        Sift together flour, baking powder, soda, and salt.  Set aside.

        In a mixing bowl, beat the butter until light.  Gradually beat in the sugar until fluffy and then add egg, vanilla, cinnamon basil, and zest.  Beat until very light and fluffy.  Beat in dry ingredients.  Add chopped nuts; may need to mix and knead with your hands.

        Turn dough on a lightly floured surface and divide in half.  Shape each half into a roll 6 to 7 inches long and wrap in plastic wrap.  Refrigerate for 8 to 10 hours or overnight.  

        Cut the dough into 1/4-inch slices and place them 2 inches apart on a non-greased cookie sheet.  Sprinkle lightly with sugar.  Bake 8 to 10 minutes in a 350-degree oven.  Do not over bake.  Remove from cookie sheet and place on wire rack to cool.  Store in airtight container.  

 

Cashew Bars

        Dough for Bars:        

            1/2 c regular or butter-flavored Crisco

            1 c GF brown sugar

            1 egg

            1/2 t GF vanilla flavoring

            1 1/2 c GF baking mix

            3/4 t GF baking powder

            1/4 t non-iodized salt

            1/3 c GF sour cream

            1 1/2 c whole cashews

        In a bowl, cream and blend well Crisco, sugar, egg, and vanilla.  In a second bowl, sift dry ingredients. Whisk to blend.  Add sour cream and nuts and combine well.  Add to creamed mixture.  Pour into baking pan that has been greased with a solid shortening such as Crisco.  Bake at 350 degrees for 30 minutes.  Cool and frost.  

        Frosting:

            1/2 c butter

            3 T light cream

            1/2 t GF vanilla flavoring

            2 c powdered sugar [confectioner's sugar]

            1/2 c cashew nuts, chopped

        In a small saucepan, brown the butter over low heat until it begins to turn an amber color.  Stir in the cream and vanilla.  Add powdered sugar.  Blend well.  Frost cooled pan of bars.  Sprinkle with cashew nuts.  

            

Chocolate Chip Cookies

            1 c solid shortening such as Crisco

            1 c GF brown sugar

            1 c white granulated sugar

            2 eggs

            1 t GF vanilla flavoring

            1 t non-iodized salt

            1  1/2 c GF baking mix

            1 t GF baking powder

            1/2 t baking soda

            1 c flaked coconut

            1 c rolled rice [rice flakes from a source such as Ener-G Foods]

            1 12-oz pkg chocolate chips

            1 c walnuts, chopped

        Beat shortening and sugars together until creamy.  Beat in eggs and vanilla.  Mix in well salt, baking powder, soda, and flour.  Stir in coconut and rice flakes; stir in chocolate chips and walnuts.  

        Drop by teaspoonfuls about two inches apart on cookie sheets lightly greased with a solid shortening such as Crisco.  Bake in a 350-degree oven for 8 to 10 minutes.  

 

Chocolate Fudge Favorites

            4 oz unsweetened chocolate

            4 oz semisweet chocolate

            1/2 c butter, margarine or Crisco

            1 1/2 c white granulated sugar

            2 eggs

            2 t instant coffee

            2 t GF vanilla flavoring

            1 1/2 c GF baking mix

            1 1/2 t GF baking powder

            1 t baking soda

            3/4 t non-iodized salt

            3/4 c sparkling or granulated sugar for tops

        In a small saucepan, melt and cool the two chocolates.  In a large bowl, melt butter [or shortening].  Combine sugar, eggs, coffee, and vanilla with butter and beat until fluffy.  Add chocolate mixture and beat again.

        Whisk together the flour, baking powder, soda, and salt.  Combine in small increments into the sugar mixture.  

        Shape dough into one Tablespoon-sized balls and roll in sugar.  Place on non-greased cookie sheet and bake 7 to 9 minutes.  

        Comment:  Suggest that you bake one or two cookies for a trial run to learn a more exact time for baking.  With a recent baking mix, I found that seven minutes was the top time for baking.  With a home-done baking mix, the cookies needed 10 minutes.  [best to test and not have burned chocolate cookies].  An superior cookie when soft; not so great when over baked.  

                            

Chocolate Peanut Bars

       The recipe for peanut butter cookies on the Dietary Specialties white cake mix is used for the bottom layer.  The peanut butter combined with the cake mix makes a tender crust.  Next you have a rich layer of cream cheese topped with chocolate or butterscotch chips with your selection of nuts.  

            1 pkg of Dietary Specialties white cake mix

            1 cup of peanut butter, plain or with nuts, divided

            2 eggs 

            1 8-oz pkg of cream cheese

            1/3 c milk

            1/4 c white granulated sugar

            6 oz [1 cup] of semisweet chocolate or butterscotch chips

            3/4 to 1 c of salted peanuts

        Combine the cake mix from one pouch with 2/3 cup peanut butter and the two eggs until crumbly.  Continue molding the dough with your hands until well mixed; press dough into a non-greased 9 x 13-inch baking pan.  In a second bowl, combine the cream cheese and the remaining 1/3 cup peanut butter. Beat in the milk and sugar.  Carefully spread cheese mixture over cake crust.  Sprinkle with chips and peanuts.  

        Bake in a preheated 350-degree oven for 25 minutes or until edges are lightly browned and the center of the crust is set.  Test for doneness in several areas of the pan.  Cool completely before cutting.  Store in refrigerator.  

        Variations:  Use a mix of chocolate and butterscotch chips.  Or, use only white chips.  Use a small can of mixed salted nuts chopped or macadamia nuts as a substitute for the peanuts.  Sprinkle in one half cup of flaked cocoanut. Use canned milk or a fruit juice to substitute for the milk in this recipe.  

            

Coconut Bars

        With brown sugar, coconut, and pecans--how could anything go wrong.  Nothing.  That is, unless you burn them!  

            1 c GF brown sugar

            1 c GF baking mix

            1/4 c butter or margarine

            1 egg, beaten

            1 t nutmeg, finely ground

            1 c GF sour cream

            1 t baking soda

            1 c flaked coconut

            1/2 c pecans, finely chopped

        Sift sugar with flour; cut in the butter and mix lightly.  Stir in egg, nutmeg, sour cream, and soda.  Mix well.  Fold in coconut and pecans.  Pour into a greased 9-inch baking pan.  Bake in a preheated 350-degree oven for 45 minutes or until done.  [check at 30 and 35 minutes].  Remove from oven.  Cool.  Cut into bars.  Serve warmed, hot, or cold.  

        Suggestion:  Make a glaze of brown sugar, milk and just a bit of margarine or butter.  Drizzle on the baked product while still warm.  Smooth out glaze with a spatula.  While this is a soft bar, with the baking mix I used, it did dry out a bit. 

Coconut Dreams

        This is a macaroons type drop cookie.  They are best made into a small ball containing about one Tablespoon of dough.  They brown easily.  I prefer vanilla flavoring, but have also use mint, almond and made chocolate dreams with the addition of three Tablespoons of Nutella.

            3 egg whites, beaten to stiff

            1/4  t non-iodized salt

            1 c powdered sugar [confectioner's sugar]

            3 T of GF baking mix [can substitute cornstarch or tapioca flour]

            1  1/2 t vanilla flavoring

            4 c sweetened coconut [canned seems to work out best]

            2 T unsalted butter, softened [can substitute margarine]

        Combine beaten egg whites and salt.  Add and mix in small amounts of the sugar, flour and vanilla until well-blended.  Carefully fold in the butter and the coconut.  

        Preheat oven to 350 degrees.  Form dough into one Tablespoon-sized balls.  Bake on a baking sheet that has been prepared with a solid shortening such as Crisco.  Bake for 10 to 12 minutes.  Cool for a few minutes before removing to a rack.  

              

Cranberry Cookies

        This is a cookie for which you may easily substitute raisins or dates.  This methodology appears to do best with dried fruits--and in this recipe, dried cranberries.  [for raisins, dates, and apricots, increase the orange juice to one half cup].  

            3/4 c dried cranberries

            3 T orange juice

            1/2 c butter [room temperature]

            3/4 c white granulated sugar

            1 egg

            2 t orange zest

            1 c GF baking mix

            1 t baking soda

            1  1/2 c rice flakes

            1 8 oz pkg white chocolate chips

            2 squares white chocolate

            1 t corn oil

        Combine cranberries and orange juice.  Let stand overnight in the refrigerator.  Beat butter and sugar until fluffy; beat egg and orange zest together.  In another bowl, combine flour and baking soda.  Add butter and sugar mixture to flour mix.  Add cranberries and orange juice along with rice flakes to the batter.  Mix well.

        Drop by teaspoonfuls onto cookie sheet greased with a solid shortening such as Crisco.  Bake for 8 to 10 minutes in an oven preheated to 350 degrees.  Cool completely.  Note that some GF baking mixes may need another three to four minutes to be fully baked.  [but some less].

        Heat white chocolate chips and white chocolate in oil in microwave for one and half to two minutes.  Or, until mostly melted.  Dip one end of each cookie in chocolate; set on wax paper to set.  

        Note:  several commercial companies have rice flakes [rolled rice] available.  My present supply is from Ener-G Foods of Seattle. 

                                        Berdine Urbach,  Omaha, NE  

 

Dream Bars

        This bar has a crust which is baked first; cool slightly and then add the second layer and bake.  

        Crust:

           1/2 c GF brown sugar

            1 c GF baking mix

            1/2 c regular or butter-flavored Crisco

        Mix together with a pastry blender.  Press into a 9- x 9-inch baking pan.  Bake in a 350-degree oven for 10 to 12 minutes.

        Second Layer:

           2 eggs

            2 T GF baking mix

            1/2 t GF baking powder

            1/8 t non-iodized salt

            1 t GF vanilla flavoring

            1 1/2 c coconut 

            1 c nutmeats, coarsely chopped

        Beat eggs and add other ingredients.  Combine.  Pour over crust.  Bake at 350 degrees for 18 to 20 minutes.  Check for doneness.  Cool and cut into squares.             

Fig Foldovers

        This filling contains almonds, figs, and apple.  You'll find it a tasty treat wrapped up in a pie crust foldover.  [Hamen Taschen]

            1/2 c white granulated sugar

            3/4 c figs, finely chopped 

            1 c apple, finely chopped

            1 c almonds, finely chopped or grated

            1 t orange rind

            1 c orange juice [best to use full strength concentrate]

            1/4 t cinnamon

            Optional:  a few shakes of mace

        Combine ingredients in a heavy saucepan and cook on Low Medium heat until thickened.  [5 to 6 minutes].  Cool.

        Prepare pastry.  Consider using a regular pastry.  Make enough for a double crust.  Add a few shakes of cinnamon and mace to the dough.  Roll out dough on a floured surface and cut into 5-inch squares.  

        Place a rounded Tablespoon of the cooled fig filling on each square.  Fold squares in half to form a rectangles.  Seal edges.  Prick tops with a wooden toothpick or a fork.  Brush tops with milk and sprinkle tops with sugar.  Consider using a large salt shaker filled with sugar.  Can also add a few shakes of cinnamon to the sugar.  Using a fork dipped in milk, it is easy to work out crimped edges for each foldover.  

        Bake on cookie sheets lightly greased with a solid shortening such as Crisco in a  400-degree oven for 12 to 15 minutes.  [May need to reduce heat to 350 for some flour combinations].  Check for over-browning at 10 minutes. 

         Comment:  For an apple square, prepare a filling of apples, beaten egg, lemon juice, chopped nuts, butter, sugar, and lemon juice.  I use the same seasonings for apple foldovers.  If available, add one cup of ground or finely chopped apple peelings to the filling. 

 

Fruit Punch Bars

            2 eggs

            1 1/2 c white granulated sugar

            2 c fruit cocktail, not drained

            2 1/4 c GF baking mix

            2 t baking soda

            1/2 t non-iodized salt

            1 t GF vanilla flavoring

        Topping:

            1 1/2 c flaked coconut

            1/2 c walnuts, chopped

        In a large bowl, beat eggs and sugar until light and fluffy.  Add flour, salt, soda, and vanilla and blend well.  Add fruit cocktail and beat only until blended.  

        Spread into a 9- x 13-inch baking pan that has been greased with a solid shortening such as Crisco.  Sprinkle with the nuts and coconut.  Bake in a 350-degree oven for 25 minutes.  

        Remove from oven and while still hot, pour over and spread on the following glaze:  1/2 c butter, 3/4 c white granulated sugar, 1/2 c evaporated milk, 1/2 t GF vanilla flavoring.  Combine all ingredients; bring to boil over Medium High heat.  Boil for two minutes.  Stir continuously.  Glaze can be made while bar mixture is baking.  Cool glaze before pouring and spreading on the hot bars.  Additional nuts can be added if desired.  When cooled, cut into bars for serving. 

          

Ginger Cookies

           3 1/2 c GF baking mix

            1 c white granulated sugar [plus 1 c for sprinkling on tops of each cookie]

            1 t ginger, ground

            1 t GF cinnamon

            1/2 t non-iodized salt

            1 1/2 t baking soda

            1 c solid shortening such as Crisco

            3/4 c molasses

            1 egg

        Combine dry ingredients.  Add shortening, egg, and molasses.  Mix to make up a soft dough.  Using a melon ball cutter or your hands, form dough into small balls about one inch in diameter.  Dip [press] one half of each dough ball in sugar. Place dough balls with the plain side down on a greased cookie sheet about two inches apart.  Or, use the bottom end of a glass dipped in sugar to press sugar into the top of each cookie.  Bake in an oven which has been preheated to 350 degrees for 10 to 12 minutes.  Check for doneness at 8 minutes.  Remove from oven.  Cool for a few minutes.  Remove with spatula to wire rack. 

 

Ginger Cream Squares

            1 c white granulated sugar

            1/2 c GF molasses

            3  T Crisco

            2 eggs

            1 1/2 t soda in 1/2 c hot water

            1 t ginger, ground

            1 t cinnamon, ground

            1/2 t non-iodized salt

            2 3/4 c GF baking mix

        Dissolve soda in hot water;  allow to cool a few minutes before adding to the dough mixture.  Beat eggs with sugar, molasses, and Crisco.  Add soda mixture, flour, salt, and spices.  Blend well.  Grease a baking sheet with Crisco or any solid shortening.  Spread dough thinly over the entire baking sheet.  Bake for 20 to 25 minutes in a 350-degree oven.  Check for doneness.  When cooled, frost or glaze before cutting into squares.  

       Frosting:  3/4 cup GF brown sugar, 1/2 cup butter, 1/2 cup milk or evaporated milk, 1 teaspoon GF vanilla flavoring.  Heat to boiling and reduce heat to simmer.  Cook for 3 to 4 minutes and spread on cake.  To change the taste, add a few shakes of both cinnamon and ginger before spreading on the sheet of bars.  Three-fourths cup nuts can be sprinkled on frosting.  

        Glaze:  brown sugar and butter mixed and heated through until sugar is dissolved.  Spread over cookie sheet. 

 

Gingerbread Men

        1/2 c GF brown sugar

         1 egg

         1/2 t GF molasses [typically best to use non-sulphured]

         1 t GF vanilla

         1 3/4 c GF flour mix

         1/2 t cream of tartar

         1/2 t baking soda

          1/8 t plain salt [not iodized]

          1 1/2 t xanthan gum

          1/8 t cloves

          1/2 t cardamom

          1/2 t GF cinnamon

          3/4 t ground ginger

          1/2 c butter, cut into chunks

          3/4 c crystallized ginger, chopped or grated

    Preheat oven to 350 degrees.  Prepare pan with a solid shortening such as Crisco.   In a bowl, beat together brown sugar, egg, molasses and vanilla.  In a second bowl, combine flour mix, cream of tartar, baking soda, salt, xanthan gum, and spices.  Transfer to food processor; add butter and pulse until mixture turns to meal or appearance of fine crumbs.  Transfer to flour mixture and add egg mixture;  stir until dough pulls away from sides of bowl.  Fold in ginger.  Shape dough into ball, wrap in waxed paper and refrigerate for an hour.  [or overnight].  Place dough on plastic bag or waxed paper surface that has been dusted with powdered sugar.  Sprinkle top with powdered sugar and flatten; continue with a rolling pin or hands and roll dough to a 1/4-inch thickness.  Cut out gingerbread men; place on prepared pan;  Bake at 350 degrees Fahrenheit for 10 to 12 minutes.  Cool for one or two minutes on pan; remove from pan to wire rack to finish cooling.  

        Hazelnut Scones

    Hazelnuts [haselnusse] are common in German cooking.  This is a recipe from my grandmother.  Each Christmas, my mother "squirreled away" enough hazelnuts so that each family member could have a "second birthday" sweet with these scones.  She sometimes made them as cookies and most often just spread the dough in a greased pan for baking and then cut them as bars. It was great to have finely chopped hazelnuts in each cookie bar and a whole hazelnut in the center.  

        2 to 2 1/2 c of GF baking mix

        1/3 c GF brown sugar

        1 1/2 T GF baking powder

        1/2 t cardamom, finely ground

        1/4 t non-iodized salt

        1/2 c butter      

        1/2 c hazelnuts, finely chopped [or ground]

        12  hazelnuts, left whole 

        1 egg, beaten

        1/2 c buttermilk, [or sour milk]

        2 T sweet cream [can use sour cream, cream cheese or half and half]

        Grease a cookie sheet with a solid shortening such as Crisco.  In a bowl, combine the flour mix, brown sugar, baking powder, and salt.  

        Use a pastry blender or a fork to combine the butter and flour until the mixture resembles coarse crumbs.  In a second bowl, combine egg and buttermilk; add to dry ingredients.  Stir just until moistened.  Knead with hands until dough holds together.  Turn onto a lightly-floured surface.  Pat or roll with a glass to a 1/2-inch thickness.  Cut with a 2 1/2-inch floured cutter.  

        Place scones [cookies] an inch apart on the cookie sheet.  Brush the tops with sweet or sour cream.  Bake in a 400-degree preheated oven for 10 to 12 minutes.  Test for doneness.  May need an extra 2 to 3 minutes of baking time.  The scones brown lightly.  Serve warm.  Or, re-warm for serving.  

        This recipe makes an even dozen cookies [or a baker's dozen of 13].  It was with Hazelnut scones that I learned to count to 12 and then learned what was meant by subtraction with an older brother present.  The principles of Scones Arithmetic did well for third grade.  

                                         Minnie Huntemann Rottmann, Beatrice, NE

 

Lemon Squares

        First Layer:

            1/4 c powdered sugar [confectioner's sugar]

            1/8 t non-iodized salt

            1 c GF baking mix

        Combine ingredients in a bowl.  Press into a 8- x 8-inch baking pan that has been lightly greased with a solid shortening such as Crisco.  Bake in a 350-degree oven for 12 to 15 minutes.  Cool slightly before adding second layer. 

         Second Layer:

            1 c white granulated sugar

            3/4 t GF baking powder

            1/8 t non-iodized salt

            2 eggs, beaten

            2 T lemon juice + 2 T grated lemon rind [zest]

        Beat eggs. Add remaining ingredients.  Blend well.  Pour over first layer and return to oven.  Bake an additional 20 minutes in a 350-degree oven.  Remove from oven and add the following glaze:

        Glaze.  2 T lemon juice,  1 1/2 T butter,  3/4 c powdered sugar [confectioner's sugar].  Spread over second layer when still warm.  Cut into bars.  Can serve or cover with aluminum foil and freeze. 

 

Macadamia Nut Cookies

            1/2 c butter, softened 

            1/2 c solid shortening such as Crisco, softened

            3/4 c white granulated sugar

            1/2 c GF brown sugar

            1 egg

            1 3/4 c GF baking mix

            1 t GF baking powder

            1 t baking soda

            1/2 t non-iodized salt

            2 t GF vanilla flavoring

            1 10-oz pkg vanilla-flavored white chips

            1/2 to 3/4 c macadamia nuts, chopped, toasted

        In a large mixing bowl, cream butter and shortening.  Gradually add the sugars.  Beat to light and fluffy.  Add egg and mix well.  Combine flour, baking powder, soda and salt.  Add to creamed mixture.  Blend in vanilla.  Stir in chips and nuts.  Cover and chill for an hour.  Drop by heaping Tablespoonfuls about three inches apart on non-greased cookie sheets.  Bake in a 350-degree oven for 10 to 12 minutes or until lightly browned.  Let stand a few minutes before removing to a wire rack to cool.             

 

Maple Syrup Cookies

        This is a recipe from a 1936 cookbook.  Maple syrup was listed as costing 29 cents a pint.  That's a bit different than the price we paid on our trip through New England last fall.  

            1/2 c solid shortening such as Crisco

            1/4 c white granulated sugar

            1 egg

            1 t baking soda dissolved in 2 T hot water

            1 t GF baking powder

            1 t GF vanilla flavoring

            pinch of non-iodized salt

            3/8 c maple syrup

            2 c GF baking mix

        Cream shortening with sugar.  Add egg, baking soda dissolved in the hot water, vanilla, salt, and maple syrup.  Sift together flour and baking powder; add to creamed mixture.  Drop cookies by the spoonful onto greased pan [or cookie sheet].  Bake at 350 degrees for 8 to 10 minutes, or until just beginning to become lightly browned.  Note:  some GF baking mixes will be fully baked at 8 minutes; some may take the full 10 minutes, or a bit longer.  Watch carefully for over-browning and burning on bottoms and edges.  

        Comment:  since products with maple syrup added tend to brown sooner than expected, it may be best to do a trial run with two cookies to learn the baking time for your flour combination with the addition of maple syrup.  [better to have baked only two bricks than an entire panful].  

 

Orange Scones

            2 c GF baking mix

            1/2 c white granulated sugar

            2 t GF baking powder

            1/2 t baking soda

            3 oz semi-sweet chocolate chips

            3/4 c golden raisins

            1 T grated orange rind

            1/2 c butter, margarine or Crisco

            1/2 to 3/4 c buttermilk

            2 eggs

            1 t GF orange flavoring

            1 T + milk

        Combine flour, sugar, baking powder, soda and salt in large bowl.  Add chips, raisins, and orange rind.  Mix well.  Cut in butter with pastry blender or use softened butter.  Combine buttermilk, two eggs, and orange flavoring in small bowl and add to flour mixture.  Mix until a sticky dough is formed.  Do not over mix.  Drop by one fourth cupfuls onto baking sheet that has been heavily greased with a solid shortening such as Crisco.  Combine remaining egg and milk in small bowl.  Brush egg mixture over top of each scone.  

        Bake in 350-degree oven for 16 to 20 minutes [depending on content of flour mix being used].  Best to test 3 or 4 of the scones with a wooden pick inserted in center to learn if done.  For best results, do one baking sheet at a time.  Cool on wire rack for ten minutes.  Cover with a glaze.  Best if served slightly warmed.  A few seconds in the microwave will do the trick.  

        Drizzle or brush a glaze on each scone.  one cup powdered sugar; one fourth cup orange juice;  one Tablespoon grated orange rind; and a half teaspoon of GF orange flavoring.  Mix until smooth.   

            

Peanut Butter Chocolate Kiss Cookies

            3/4 c creamy peanut butter

            1/2 c solid shortening such as Crisco

            1 1/4 c GF brown sugar

            3 T milk [water or a fruit juice]

            1 T vanilla flavoring

            1 egg

            1  3/4 c GF baking mix

            3/4 t non-iodized salt

            1 t baking soda

            Hershey chocolate kisses or Brach's chocolate stars

        Combine peanut butter, shortening, brown sugar, milk, and vanilla.  Beat at medium speed until well-blended.  Add egg and beat just until blended.

        Combine flour, salt, and baking soda.  Mix well.  Add to creamed mixture at low speed.  Mix just until blended.

        Shape into balls, using about one Tablespoon of dough per ball.  Arrange on a non-greased cookie sheet about one and half inches apart.  Bake at 375 degrees 7 to 8 minutes or until dough is set and just beginning to brown.  [note that selected GF baking mixes may need to bake one or two minutes longer].  May need to choose a 350-degree oven for 8 to 10 minutes.  

        Remove from oven and immediately push a chocolate candy into the top of each cookie.  Let cookies stand about two minutes.  Remove cookies to kitchen counter lined with waxed paper.  Cool to room temperature.  Store in an airtight container at room temperature.  

                    

        Pumpkin Bars

    This is a good basic recipe that can be adapted to suit your seasoning and leavening preferences.  I use this base recipe either as a bar or as a drop cookie.  As a bar, it can be served plain, with a dusting of powdered sugar or with my favorite--cream cheese frosting. 

                6 T corn oil or Crisco                     1/2 t salt                   

                2 eggs, beaten                              1 1/2 c rice flour mix

                1/2 c GF brown sugar                     1 t baking soda

                1/4 c dry milk powder                    1 t GF vanilla and 1 t GF vinegar

                1 c cooked pumpkin

                1 1/2 t cinnamon                            1 c raisins

                 1/4 t nutmeg                                 1/2 c macadamia nuts, chopped

    Combine shortening, eggs, and sugar.  Then add remaining ingredients in order:  milk powder, pumpkin, seasonings, vanilla, vinegar, and salt; next add flour that has been whisked with the baking soda.  Last, add nuts and raisins that have been dusted lightly with a bit of the flour.  Pour mixture in a 9 x 13-inch pan that has been lightly greased with a solid shortening such as Crisco.  Bake in an oven preheated to 350 degrees.   Check for doneness at 20 minutes; this recipe usually needs to bake for 25 minutes--depending on the flour mix used.  Cool before frosting.   Cut into bars at the time of serving.  

    Variation:  For cookies, drop by tablespoonfuls onto a pan greased with a solid shortening.  Space 2 to 3 inches apart.  Press a piece of a macadamia nut into the top of each cookie.  These cookies bake in 14 to 16 minutes.  [one flour mix was fully-baked in 12 minutes].  Check for doneness at 10 minutes.  When cooled, these cookies can be sacked and frozen.  With the use of pumpkin and nutmeg and cinnamon as a cover-up, a stronger flour such as soy or one of the bean flours can be used for this recipe.  I typically use a 1:3 combination, one part soy and 3 parts rice flour mix.  If  raisins are dried out a bit and are not plump and leathery, I would suggest soaking for a half hour in water [or running through the microwave for 2 minutes covered with water in a covered dish].  Pumpkin bars without frosting freeze well, but need to be double-wrapped.

 

Rice Krispie Bars

        Each cook has his or her version of rice cereal bars.  Almost any combination will work.  The problem for the celiac cook is finding a cereal that is gluten-free and without barley-based malt flavoring.

            1/2 c butter or margarine

            1 pkg GF 10-oz large marshmallows

            or             4 c GF miniature marshmallows

            or             2 c GF marshmallow creme

            5 c GF crispy rice cereal

        Place butter in 3-quart casserole.  Place in microwave oven and melt for one minute.  Add marshmallows, cover and cook 2 to 3 minutes longer.  Remove from oven and stir until butter is melted and marshmallows are well blended.  Add cereal and stir until well-coated.

        Press warm mixture evenly into a lightly buttered 9- x 13-inch pan.  Use wax paper or buttered spatula to press into an even layer.  When cooled, cut into squares.

        Comment:  Additions include one cup dates, chopped or whole raisins.  Add one cup whole or chopped peanuts; or, stir in one third cup peanut butter into the mixture before adding the cereal.  Add one half cup crushed GF peppermint stick candy with the cereal.  Along with the cereal, stir in one 8-oz package of semi-sweet chocolate or butterscotch chips.  

 

Snickerdoodles

            1 c butter or Crisco

            1 1/2 c white granulated sugar

            2 eggs

            2 3/4 c GF baking mix

            2 t cream of tartar

            1 1/2 t baking soda

            1/8 t non-iodized salt

        Beat eggs, add remaining ingredients alternately.  Roll dough into balls the size of small walnuts.  Roll each ball in a mixture of sugar and cinnamon [can add a few shakes of nutmeg or allspice].  For sugar/cinnamon mix, use equal parts.  Place cookies at least two inches apart on a non-greased baking sheet.  Bake in a 350-degree oven for 8 to 10 minutes or until just beginning to brown.        

Spice Cookies

        These cookies are soft and fragrant with spice.  For a taste change, substitute ground cloves and allspice for the nutmeg and cinnamon.  Plan also to dip one third of each cookie in melted white chocolate.

            1  1/2 c GF baking mix

            1 c white granulated sugar

            1/2 t baking soda

            1/2 t GF baking powder

            1/4 t nutmeg, ground

            1/4 t GF cinnamon

            3/4 c solid shortening such as Crisco

            1 egg, beaten

            1 c banana, mashed

            1  3/4 c rolled rice [rice flakes from Ener-G Foods or another commercial supplier].

            1 c nutmeats, chopped  [black walnuts, pecans, macadamia nuts]

        In a large bowl, sift together flour, sugar, soda, baking powder, salt, nutmeg, and cinnamon.  Mix well.  Cut in shortening with a pastry blender.  

        Stir in beaten egg, mashed banana, rolled rice, and chopped nutmeats.  Stir until mixed.  

        Drop dough by teaspoonfuls about one inch apart on a baking sheet that has been greased with a solid shortening such as Crisco.  Bake to 8 to 10 minutes in a 350-degree oven or until just beginning to be lightly browned.  Note that these cookies can easily over bake and become hardened with variations in baking mixes.  Allow to cool a few minutes before moving to wire rack to complete cooling.  Dip one third of each cookie in melted white chocolate [bar or bark].  Store in tightly sealed container between layers of wax paper.    

 

Sugar Cookies

        This adapted recipe stands up well for use with a cutter.  With or without a glaze or frosting, they keep well in a sealed plastic bag inserted into a tin or coffee can.  But, of course, they are much more attractive with a glaze or frosting.  The first warm plain ones are the best--with a mug of coffee, of course.

            1/2 c margarine or Crisco

            3/4 c white granulated sugar

            1 egg, beaten

            2 T cream, half 'n half, or evaporated milk

            1 3/4 c GF baking mix

            1 T cornstarch

            1 t cream of tartar

            1/2 t baking soda

            1/2 t GF vanilla flavoring

            1/2 t GF lemon flavoring [Real Lemon or lemon juice]

        Cream together the shortening, sugar, and egg.  Add flavorings and cream.  Add dry ingredients.  Stir to dough stage.  Roll out on a lightly-floured surface.  Using a glass or cutter, cut out cookies.  Place cookies on lightly-greased cookie sheet.  Bake in an oven which has been preheated to 300 degrees.  Bake for 6 to 8 minutes.  Watch after 5 minutes so the cookies do not brown or harden.  Remove from oven and cool for 5 minutes.  Remove cookies to rack or cutting board for cooling.  

        Comment:  An alternate sugar cookie recipe I like uses both white granulated sugar and powdered sugar.  

            1 c white granulated sugar

            1 c powdered sugar [confectioner's sugar]

            1 c butter or Crisco

            1 c corn oil

            2 eggs

            1 t GF vanilla flavoring

            1 t baking soda

            1 t cream of tartar

            4 c GF baking mix

        Combine ingredients.  Make into a dough.  Refrigerate for one to two hours.  Make into small one and a quarter-inch balls.  Roll each ball in sparkling or granulated sugar and press down with a glass dipped in sugar.  Bake in an oven preheated to 350 degrees for 12 to 15 minutes.  Watch for easy browning.  Consider the baking time for the flour mix used.  

        Comment:  these cookies are excellent frosted or glazed.  This dough also works well for use with cookie cutters. 

 

Toffee Nut Bars

        This recipe is one of several for layered bars; change and add to the ingredients to suit your personal tastes.  

        First Layer:

           3/4 c butter or margarine

           3/4 c GF brown sugar

           1 1/2 c GF baking mix

        Cream butter and sugar together; add flour in small increments.  Blend well.  Press into a non-greased 8- x 12-inch pan.  Bake in a 350-degree oven for ten minutes.  Cool slightly before adding second layer.

        Second Layer:

            3 eggs, beaten

            1 1/2 t GF vanilla flavoring

            3 T GF baking mix

            1 1/2 t GF baking powder

            1/2 t non-iodized salt

            1 1/2 c coconut, chopped

            1 1/2 c nuts, chopped  

        Beat eggs and add remaining ingredients.  Spread over baked bottom layer.  Return to oven to bake at 350 degrees for 35 minutes.  Cool and cut into bars. 

            

            

Waffle Iron Cookies

    The waffle iron I picked up at a garage sale for 50 cents works just fine for waffles and for these cookies.  I have been using corn oil or Crisco in the waffle iron as the shortening.  

        2 squares Hershey chocolate

        1/2 c butter [or Crisco]

        1 egg

        3/4 c white granulated sugar

        1 c GF baking mix

    Melt together chocolate and butter.  Set aside to cool.  Beat egg with sugar. Fold in chocolate and flour.  Drop by teaspoonfuls on hot waffle iron turned to Low following heating.  Bake for 60 to 65 seconds and remove with a fork.  Frost.

        Frosting:  three Tablespoons butter, three-fourths cup sugar, three Tablespoons milk.  One half cup chocolate chips and one half teaspoon GF vanilla flavoring.  

        Combine butter, sugar, and milk in saucepan.  Heat to boil over Medium heat.  When mixture begins to boil, continue to cook for about 30 seconds.  Remove from heat and add chocolate chips and vanilla.  Blend.  Continue stirring until creamy.  Frost waffle iron cookies.  

        Note:  Instead of adding frosting with a knife or spoon, dip each cookie for a half-inch into the frosting and place on wire rack for drying.   

                                Arlene Stetzer, Trempealeau, WI