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hamantaschen5

 

Makes 20 to 30 cookies, depending on size

3 cups Domata Gluten Free Recipe Ready Flour
1/4 teaspoon salt
1 1/2 sticks (6 ounces) butter, softened
1/2 cup sugar
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract

To assemble the cookies:
1 large egg
2 tablespoons milk
1 1/2 cups of filling, such as fruit jam, Nutella, poppy seed filling, or thick compotes

Stir together the Domata Recipe Ready flour and salt, and set aside. With an electric mixer or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, zest, and vanilla, and mix until well combined. Add the flour, a half a cup at a time, mixing gently. The dough should look crumbly, but stay together. Use your hands to form it into a smooth disk, then wrap the disk in plastic wrap and refrigerate for at least one hour and up to 24 hours.

Preheat the oven to 375°F and line several baking sheets with parchment paper. In a small bowl, use a fork to whisk together the egg and milk, then set aside.

On a well-floured surface, roll out the dough to 1/4-inch thickness. (If necessary, divide the dough in two and keep the other half of the dough wrapped in plastic until ready to use.) Use a 2- to 3-inch diameter biscuit or cookie cutter to cut out round circles, and use a spatula to transfer the rounds to the prepared cookie sheet.

On each round, spoon a 1/2 teaspoon of your desired filling. Lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If you’re having trouble, you can moisten the surface of the dough lightly with the egg mixture.

Make sure there’s about an inch of space between each cookie, then lightly brush the pastry with the egg wash.

Bake until lightly golden, about 15 to 18 minutes. Let the cookies cool completely before serving; overeager eaters will find themselves rewarded with scorching hot filling!

Store the cookies in an airtight container at room temperature for up to 5 days.

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brandy snaps

Ingredients

  • COOKIE
  • 1 stick Butter
  • 1/2 cup Molasses
  • 1/4 cup Sugar
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Brandy
  • 3/4 cups Domata Gluten Free Recipe Ready Flour
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Ground Ginger
  • Filling
  • 2 cups Heavy Cream
  • 1/3 cup Sugar
  • 2 Tablespoons Brandy (more To Taste)

Preparation Instructions

Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.

To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.

Dump in Domata Recipe Ready flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.

Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.

Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.

Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.

FILLING

Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.

dark-chocolate-coconut-oatmeal-cookies-domata

The combination of dark chocolate chips and coconut make these oatmeal cookies a stand out!

INGREDIENTS:

1½ cups Domata Recipe Ready gluten free flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1½ cups dark chocolate chips
½ cup sweetened shredded coconut

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Whisk the Domata Recipe Ready gluten free flour, baking powder and salt in a small bowl; set aside.
  3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
  4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.
  5. Roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.

 

 

 

Domata gluten free molasses cookies

These are one of my favorite cookies.   They have a crisp edge and a super chewy inside, with lots of flavor.

Ingredients:

1 cup Domata Gluten Free Recipe Ready Flour

1 tsp baking soda

1/4 tsp salt

1 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cloves

4 tbsp butter, at room temperature

1/2 cup sugar, plus extra for rolling

1 egg white

4 tbsp dark molasses

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a big bowl, whisk to combine the Domata Gluten Free Recipe Ready Flour, baking soda, salt, ginger, allspice, and cloves.

3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip

until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use

a cookie scoop to portion out the cookie dough into 12 balls, and roll them in granulated sugar.  If the dough is sticky and difficult to manage, place it in the refrigerator for 15 minutes before rolling.

Bake the cookies for 13-15 minutes, then allow to cool.

Gluten Free Rugelach

December 4, 2013 — 1 Comment

Domata Gluten Free Rugelach

 

Just like your Bubbe’s only gluten free!  These delicious little twists won’t last long!

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1/2-pound unsalted butter, at room temperature
  • 1/4 cup granulated sugar, plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups Domata Recipe Ready flour, plus more for rolling
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup finely chopped walnuts
  • 1/2 cup apricot preserves
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.

Domata Gluten Free M&M Cookies

 

I used pastel M&Ms to give this classic cookie a Springtime flair.

 

INGREDIENTS:

1 cup packed brown sugar

1/2 cup white sugar

1 cup shortening

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups Domata Recipe Ready Flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups M&Ms

DIRECTIONS:

1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly.

In a separate bowl, mix flour, salt, and baking soda.

Add the flour mixture to the creamed mixture.

Blend just until all ingredients are incorporated.

Add 3/4 cup of M&M candies.

2. Drop dough by teaspoonful onto cookie sheet. Slightly push a few extra M&Ms on top of each dough ball.
3. Bake at 350 degrees F for 9 to 11 minutes.

Domata Almond Macaroons

 

These deliciously chewy little tidbits would also be great dipped in chocolate!

Ingredients:

1 can Almond Paste

1 egg white (extra large)

½ cup sugar

 

Directions:

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.

Break almond paste into small pieces and place into food processor or mixer.  Add sugar and mix well.  Add the egg white and mix until moist and sticky (tacky); approximately 2 minutes.

Spoon almond mixture into large pastry bag fitted with a #6 star tip.  Pipe into stars about 11 ½ inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart.

Bake 20 minutes on middle shelf, mover to upper shelf, (about 4” above middle shelf) for approximately 8 minutes until light golden brown.  Move parchment paper with cookie sheet onto baking racks to cool.  When completely cool carefully peel macaroons off paper.  Store in airtight container.