Archive | January, 2014

G-Free Chocolate Chip Cookies Sandwiches

BRRRRRRR. IT IS FREEEEEZING in Memphis, freezing. So, how about an ice cream sandwich recipe?

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This one came to me in the middle of the night..Bowen and I eat a scoop or two of ice cream just about every night, we usually like a cookie to accompany our cream. Bowen makes sugar cookies and I make gluten-free chocolate chip, you know that ridiculously good, ridiculously expensive Pillsbury kind? I love it but it’s kind of silly to spend that much money on cookies every week. So I looked up a recipe and made my own. This recipe made a TON,  I froze at least half of the dough–that way I can just cut a pinch off for my nightly desserts.

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The cookies were different from the kind I buy, these didn’t fluff up like my store-bought ( I omitted the xanthum gum in the recipe-probably why),  but they were delightfully crisp and chewy at the same time–wafer like and perfect for ice cream sandwiches.

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 Gluten Free Chocolate Chip Cookies

recipe adapted from King Arthur Flour

ingredients 

1 cup butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons gluten-free vanilla extract
1 teaspoon salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chocolate chips
1 1/2 cups chopped nuts, optional
*See recipe for this blend below.

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directions

1) Beat the butter, sugars, vanilla and salt till fluffy.

2) Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.

3) Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.

4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.

5) Cover the bowl and refrigerate for 1 hour, or for up to 2 days.

6) Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.

7) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.

8) Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.

Yield: 3 dozen cookies

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Nutritional Info!! Serving Size: 1 cookie without nut Servings Per Batch:36 Amount Per Serving: Calories: 161 Calories from Fat: 71 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g . Cholesterol: 24mg Sodium: 119mg Total Carbohydrate:23g Dietary Fiber: 1g Sugars: 13g Protein: 2g.

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How cute would these be for a summer birthday party? Make mini versions and freeze ahead, how easy and how cute!

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