Gluten Free Sour Cream Sugar Cookies (Christmas Cookies)

It's that time of year again!  Time to put up Christmas decorations and fill the air with the wonderful aromas of Christmas baking.  This time of year can be frustrating for a new celiac since the majority of your favorite recipes are now off limits for you.  And who wants to bake their favorite recipes just so everyone else can enjoy them?  Here's the good news: there are a lot of GF food bloggers out there and chances are at least one of them has put up a recipe similar to yours, but gluten free!  This one is a Christmas classic in our house.  I posted it last year (you can see the original here), but last year they turned out as drop cookies.  Not quite what I was going for.  These cookies were meant to be cut into little stars and Christmas trees and circles with pretty scalloped edges!   This year I looked back at my recipe and wasn't totally satisfied with it.  As I become more familiar with GF baking I start to "assign" certain flours to certain types of recipes, and this one just had too much sorghum in it.  Sorghum is a heavy flour, but it behaves very similar to wheat flour.  So I divided it in half and put in some brown rice flour instead.  These turned out so beautifully!  The dough was pliable and rolled out thin, and the cookies were delicious!  You would never know they were gluten free.  That, my friends, is success.  

Sour Cream White Cookies - Grandma's Cookies

Ingredients

• 2 cups sugar
• 1 cup lard or butter
• 1/2 cup sour cream
• 1/2 cup milk
• 4 eggs
• 1/2 tsp baking soda
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 1 tsp vanilla
• 6 cups GF flour: 
• 1 1/2 cups soy flour
• 1 1/2 cups tapioca flour/starch
• 3/4 cup sorghum flour
• 3/4 cup brown rice flour
• 3/4 cup sweet rice flour
• 3/4 cup potato starch

Directions

1. Preheat oven to 350 degrees
2. Cream together butter and sugar
3. Add sour cream, vanilla, and eggs
4. In a separate bowl whisk together dry ingredients
5. Alternate adding dry ingredients and milk, mix just until blended.
6. Section your dough and roll it out on a floured surface (I use sweet rice flour for this) until it is about a 1/4" thick.  Cut out using your favorite cookie cutters!  The scraps can be recombined with the dough and used again.
7. Bake for 12-13 minutes on a greased cookie sheet or until the edges are golden brown

Icing

• 2 Tbsp butter
• 2 cups icing sugar
• Milk or whipping cream
• 1/2 tsp vanilla

Blend all ingredients together, add more milk or icing sugar as needed to achieve desired consistency.

Salsa

Substitute teaching hasn't really picked up yet.  So I have a lot more days off than I'd really like to have.     I'm trying to use my time productively.  This week I've spent two days at my parents helping out with canning.  Mom was recently promoted at her job, so she has even less free time than she'd like to have. I've helped out with canning in bits and pieces in previous years, but this is my first time doing it start to finish (mostly) on my own.  Mom sent me shopping and left me a recipe.  At least I knew I could call her at work if (when) I needed some help.  Mom's tomato plants produced in abundance this year, so I'm sure this won't be the last of the canning.  There are boxes and boxes of tomatoes ripening in the garage.  I made two batches of salsa and three batches of tomato soup and I don't think I even made a dent.  Salsa is a two day recipe.  Part 1 involves soaking the tomatoes, celery and onions in pickling salt overnight.  Part 2 finishes everything off.  We try to use as many garden vegetables as possible, and (if possible) we try to use the garden-ripened tomatoes for salsa first.  They have the best flavor!  This year we grew a few green bell peppers, so those got mixed into salsa as well!

Tomato Soup

Since becoming celiacs it became even more important for my mom and I to make tomato soup each Fall.  The grocery store stuff is always thickened with something we can't eat.  It isn't really a hardship though, homemade stuff tastes better!  I didn't used to think that when I was younger, but clearly I was insane.  I've come to see the light now (especially now that I don't have a choice), and look forward to freshly canned tomato soup each year.  We try to utilize as many garden vegetables as possible for tomato soup.  Fresh tomatoes, onions, carrots, and parsley all go into this delicious garden fresh soup!

Marinated Tomato Salad

Marinated tomato salad is an harvest favorite around here.  All the tomatoes from the garden have been picked before the first frost and are sitting around in boxes ripening.  Nothing beats a garden tomato.  The juice and the flavor that just explodes when you bite into it cannot be matched.  This is also the time when we have to use up those tomatoes as quickly as possible before they over-ripen and start to spoil.  Jars and jars of tomato soup and salsa begin to fill the pantry shelves.  I love Autumn.

Mom's Chocolate Zucchini Cake (Gluten Free)

Sometimes how Mom did it really is best.  What is it about your Mother's cooking that just screams "comfort food"?  The original chocolate zucchini muffins recipe I posted was alright.  But it just wasn't as good as Mom's was.  So I'm posting hers too.

Gluten Free Roll Kuchen

My Mennonite roots are coming out here.  Hot summer day + roll kuchen + watermelon = bliss.  Diagnose a few family members with celiac disease and the roll kuchen days were over.  Oh how we mourned that loss.  But for those of you following along, you know that I refuse to be told I can't have something.  If someone else has done it, then I'll find out and try it myself.

The final push to find a recipe (and try it) came when I spent a weekend in Steinbach for a family reunion and (unfortunately) ended up sitting beside the big bowl of roll kuchen (NOT gluten free).  Enough! I said.  I'm having roll kuchen when I get home.

Brazilian Cheese Bread

Josh and his friends ate out at a Brazilian Steak House a while back and he came home raving about these little cheese biscuits they served.  "The waitress said they were made from tapioca starch so they'd be gluten free!"  I love how he's always thinking of me and what I could eat, even when I'm not with him.  Fast forward a few weeks and I stumbled across this recipe in a gluten free exchange group I'm in on Facebook.  Reading through the recipe I realized this is a NATURALLY gluten free recipe.  They haven't switched to tapioca starch to appease the celiacs out there.  While I know I'm capable of making delicious converted GF food, when a recipe is naturally GF I get excited.