Foodie Friday – COOKIES!

I have not fallen off the face of the Earth.¬† My week was turned upside down when my sweetie came home a day (and two hours – but whose counting? ūüėČ ) early from Tunisia.¬† He called Tuesday afternoon and said his flight home had been moved to Wednesday night¬† at 9:30.¬† Well Wednesday was a crazy busy day.¬† Busy enough that Ben and I didn’t make it to the Human Society.¬† But we did get an ortho appt, chemistry class, groceries, some outside work and a good bit of the inside work done.¬† I had just walked in from chemistry class when the phone rang and it was Jerry saying he thought he could catch the 6:45 out of Atlanta and he’d call right back.¬† I jumped in the shower and told the kids they would have to “root hog” for supper and waited to hear from him.¬† Yep…I was out the door by 5:45.¬† I pulled up to the airport and two minutes later he walked out!¬† Talk about timing!¬† So yesterday we just mostly hung out and watch TV, napped and ate a not heart healthy supper.¬† Like my friend whose husband works the same kinda schedule mine does “The first day they are home, they eat what they want.¬† It’s the law.” √ú

I had a few cookies to make for a friend and made extras for the fam.¬† Their favorite: Cream Wafers.¬† Well, as you know, I have been having H-E double hockey sticks with my tummy and have decided it’s gluten.¬† I know, I know.¬† NOT something else.¬† Yep.¬† I have an appointment with my allergist next Friday for some tests but from trial and error I am fairly certain it’s the culprit.¬† So after making these cookies I got to thinking, why not just try a 1/2 batch gluten free substituting rice flour for the all purpose flour?¬† So I did.¬† Honestly, not too shabby for my first attempt¬† at gluten free cookies from scratch.¬† I have tried some packaged things and was none to pleased. In fact decided doing without was much better.¬† I am ordering xanthan gum today to see if I can improve on this recipe. The texture of the cookie was a little grainy and much more delicate than the original which is already delicate enough.¬† I will keep you posted. But all in all a fine substitution until I can perfect the formula.¬† I will be trying other recipes. But for now…a fine, FINE substitute.¬† And NO tummy trouble after eating a couple – so goal accomplished! Rachel liked them too.¬† They are just gluten free but do have dairy, just so you know.¬† I very well might attempt a gluten free/dairy free version soon.¬† I know people that are looking for gluten free, many times need dairy free as well.

All I really changed was the flour content from all purpose to white rice flour and used pure cane sugar for the cookie coating before baking.  I used filling I had left from the regular batch to fill them.


Okay now for all you I promised my Sugar Cookie Recipe to, I have two versions.  One is a little softer cookie from the addition of the brown sugar.  If you need a very sturdy crisp cookie use the first recipe.  If you like your cookies a little softer, the second should suit you.

NotQuiteJuneCleaver’s Sugar Cookies

  • 3 cups all purpose flour
  • 1 tsp soda
  • 1/2 tsp salt

Whisk these three things together in a separate bowl.  Beat until light and fluffy:

  • 1 cup unsalted butter at room temperature
  • 1 cup white sugar

One at a time add:

  • 2 large eggs

Beating well after each.  Then thoroughly mix in:

  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/4 tsp almond extract

With your¬† mixer running on slow, gradually add the flour mixture and beat just until combined well.¬† Don’t over beat cookie dough…makes ’em tough.

Divide your dough into 3rds or 4ths and wrap each in waxed paper, put them in a freezer bag and refrigerate for at least 3 hours or overnight.  This dough can be frozen for later use.  Just thaw in the frig the day before you need it.

Preheat oven to 350.

On a lightly floured pasty cloth roll your dough 1/8 inch thick.  Cut it out as desired with floured cutters.   Place on parchment lined baking sheet.  If you want to add sprinkles or colored sugar, now is the time.  Otherwise bake them plain for decorating with icing.  Bake 8-10 minutes depending on the shape of your cookies.  Pointy cookies like stars will be too brown on the edges if you over bake so watch your time.  Slide your parchment off onto a flat surface to let them cool or remove  them to a wire rack. When they are completely cooled you can decorate them as you wish.  This makes about 3-4 dozen depending on the size cutters you use.

Susan’s Sugar Cookies

  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup butter flavored shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1/4 tsp almond extract
  • 1/2 vanilla bean (optional ~ cut the vanilla bean in half then slit one half lengthwise and scrape the insides out with the blade of your knife, add this scraping to the dough before adding the flour)

In a medium bowl, whisk together the flour, soda and salt. In a large bowl, beat the butter, shortening and sugars with an electric mixer until light and fluffy. Beat in eggs one at a time and then the flavorings (including the vanilla bean if you choose to use it). On low speed or by hand, mix in the flour combination. Divide the dough into thirds, wrapping each third in a piece of waxed paper. Place dough in freezer bag and refrigerate 2 hours or over night. This dough can be frozend for up to 3 months.

Preheat oven to 375.

On a lightly floured surface, roll out dough 1/8 inch thick. Cut out desired shapes and place 2 inches apart on a parchment lined cookie sheet. Bake 8-10 minutes or until edges begin to brown. Let cool on the baking sheet for 2 minutes and then transfer to wire racks to cool completely.


Royal Icing
I use Martha Stewart’s Royal Icing with one acception…I add 1 TBSP light Karo syrup. Makes it shiny and very smooth and she has some great tips for decorating cookies as you probably already know. So check out her website for technique.

We keep a wide variety of cookie decorations…sugars, pearls, dragees, jimmies…you name it we have it! A couple of great place to purchase these things is Fancy Flours and Country Kitchen. You can get a crazy wide variety of cookie cutters at Cookie Cutters Online.

Now have fun!

Xmas Cookies5cookiesforSam


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Becky B

You should check out the Gluten Free Goddess blog ~ she is absolutely amazing and has recipes for everything from dessert to comfort food. Good luck with the gluten free…

Your cookies look heavenly! ūüôā

Hope you can stop over and read about my recipe swap that I am starting for the Christmas season. Would love to have you participate with some of your favorite recipes. ūüôā