Wow. This blog has sat vacant for almost a year and I wonder where the time has gone. I'll be starting my thesis for my MFA in January. But in the last couple of weeks, leading up to Christmas, I've been fanatically cooking and baking. All in the name of trying to find the Christmas spirit. Three batches of cookies and two kinds of candy (plus one fail on a pan of caramels), and lamb ragu later, I'm still searching.
But in the mean time, I've converted an Olive Oil Thumbprint Cookie recipe from Amy at Sourtooth to bring to the family Christmas gathering.
These are delicious, crumbly, almost tart-like cookies that aren't too sweet. Perfect for my family, who loves a little bit of sweet in with their savory.
My adaptation of this recipe to make it gluten free was almost too easy. All you need to do is substitute your favorite GF flour mix for the flour and add a teaspoon of xanthan gum. I used a rice flour mix for this, which I think contributed to the crumbly light texture of the cookie. Instead of 2 1/2 cups, I used 2 1/4 cups of flour and mixed the xanthan gum in with the dry ingredients.
The rest of the recipe, you can find on Amy's blog post about these cookies. What a find!
Merry Christmas to you and yours.
No comments:
Post a Comment