Rosemary Shortbread

Rosemary Shortbread

You have probably been wondering about our absence from the blogging world over these past couple of weeks. As always,  we have been testing out new recipes to include in today’s and upcoming posts, and exploring new possibilities for our website. Do check back with us often for new and exciting changes to come.

We also wanted to spend time with my sister, who came over from Germany to visit. A little sightseeing and just plain and simple one-on-one visiting and spending time together took precedence.  The time spent was special to all of us, especially, since we don’t get to do this very often.

Just prior to her visit, a very special little dog named Suki stole our hearts and entered our home. Continue reading

Valentine’s Day Cookies


Valentine's Day Cookies

We’ve got this gift of love, but love is like a precious plant.

You can’t just accept it, and leave it in the cupboard,

or just think it’s going to get on by itself. You’ve got to keep watering it.

You’ve got to really look after it and nurture it.

John Lennon

Valentine's Day Cookies

In honor of Valentine’s Day,  here is a wonderful cookie recipe that works without fail. You will need to get the following ingredients. Continue reading

Holiday Cookies

Holiday Cookies

In the spirit of sharing, here is one of our family’s easy gluten free holiday cookie recipes. They are always fun to make, especially with children who never cease to enjoy the endless possibilities for creative decorations.

Holiday Cookies

Ingredients

  • 2-1/2 sticks (250g) softened butter
  • 1 cup (200g) sucanat
  • 3 eggs
  • Pinch of salt
  • Grated rind of one organic lemon
  • 3-3/4 cups (500g) gluten free flour consisting of:  3/4 cup (100g) brown rice flour, 1-1/2 cups (200g) sorghum flour, 1-1/2 cups (200g) tapioca flour, and 1-1/2 tsp. guar gum

Decoration Options:

White Frosting:

  • 2 cups (250g) powdered sugar
  •  2-3 Tbsp. lemon juice

Optional:

  •  Gluten free colored sprinkles, gluten free chocolate, or carob frosting of your choice.

Directions

Using a food processor, or standard hand mixer, whip the softened butter, sucanat and eggs to a creamy consistency. Add the salt and lemon rind and mix again. Slowly add the flour, a tablespoon at a time; the dough should be smooth and pliable. Remove from the food processor, or the mixing bowl, wrap in foil and place in the refrigerator for about one hour. Preheat the oven to 350°F/180° C.

Line cookie sheets with parchment paper.  Remove the dough from the refrigerator and divide into five equal portions.  Choose five different cookie cutter shapes of your choice. Roll out the dough to 1/4-inch thickness. Cut out with cookie cutters and place each one on the lined cookie sheets, at least 1/2-inch apart to allow for spreading.

Bake the cookies on the middle rack of the oven, for about 10 minutes, or until golden in color. Let the cookies cool on the baking sheet for about five minutes before removing to a cooling rack.  Let the cookies cool completely before decorating.

White Frosting: To 2 cups (250g) powdered sugar add 2-3 Tbsp. lemon juice and mix well. With a pastry brush, spread the frosting evenly on the cookies and let dry.

Chocolate Frosting: In a double boiler, melt any favorite gluten free chocolate bar of your choice over low heat. Using a pastry brush, spread the melted chocolate on the cookies. You can also place the melted chocolate in a pastry bag outfitted with a fine tip, and decorate each cookie with designs of your choice.

Colored sprinkles: Spread a very thin layer of white, or chocolate frosting on the cookies, and add the colored sprinkles on top of the frosting.

 Happy Holidays from our home to yours.