Brazilian Brigadeiros

 Naturally Gluten-Free Cookies

Brigadeiros

Makes 2 dozen

INGREDIENTS

1 ¼ Cups Sweetened Condensed Milk

1/3 Cup Unsweetened Cocoa Powder

2 Tbls Butter, cut into small pieces

¼ Tsp Vanilla Extract

Chocolate Sprinkles, Grated Chocolate, Cocoa Powder, or Shredded Coconut for dusting

DIRECTIONS

8x8-inch baking pan, lightly buttered

In a medium saucepan, over medium heat, combine the sweetened condensed milk, cocoa powder, butter, and salt. Whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted—this can take anywhere from 15 to 25 minutes, depending on your stove, but it’s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan and chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.

When you’re ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Brigadeiros can be stored in the refrigerator in an airtight container.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Walnut Crescents Vintage Recipe

Naturally Gluten-Free

ITALIAN WALNUT CRESCENTS

100 Year Old Vintage Recipe

 

INGREDIENTS

 

½ Cup Butter

½ Cup Confectioners’ Sugar

½ Cup Walnuts, finely ground

1 Cup GF Cup4Cup Flour Blend, any brand

1/8 Tsp Salt

1 Tsp Vanilla

 

DIRECTIONS

Preheat oven to 325F

Large cookie sheet with parchment paper

 

Combine butter and sugar until smooth.  Add flour, nuts, salt and vanilla and mix until a thick paste.  Use a medium cookie scoop or teaspoon to portion out the dough. Roll each ball between palms and shape into crescents on cookie sheet.  Bake the cookies for about 13-15 minutes, or until they are set, and have just begun to take on color. Allow the cookies to cool slightly and then sprinkle with sugar while cookies are still warm.  Store the cookies in an airtight container. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cherry No-Bakes

Naturally Gluten-Free Cookies

CHERRY NO-BAKE COOKIES

Makes about 5-1/2 dozen

INGREDIENTS

2 Cups Sugar

1/2 Cup Butter, cubed

6 Tbls Milk

3 Tbls Baking Cocoa

1 Cup Peanut Butter

1/2 Tsp Vanilla

1/4 Tsp Almond Extract

3 Cups Quick-Cooking Oats (certified GF)

1 Jar (10 Ounces) Maraschino Cherries, stemless, drained and finely chopped

DIRECTIONS

Large cookie sheet with parchment paper

In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Continue to cook and stir for about 3 minutes.

Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Using a medium cookie scoop or teaspoon portion out the dough onto parchment-lined baking sheet. Refrigerate until set. Store the cookies in an airtight container.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Nut Butter Cookie Sandwiches

Naturally Gluten-Free Cookies

CHOCOLATE NUT BUTTER COOKIE SANDWICHES

Makes 12 cookie sandwiches

Ingredients

COOKIES:

1 1/4 Cups Nut Butter

1/4 Cup Honey

1/4 Cup Sugar

2 Large Eggs

2 Tsp Vanilla

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Semi-Sweet Chocolate Chips, melted

NUT BUTTER FILLING:

3 Tbls Butter

1 Cup Nut Butter

1/2 Cup Confectioners' Sugar

Directions

Preheat the oven to 350°

Line a baking tray with parchment paper

Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.

Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.

Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling.  Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches.  Store the cookies in an airtight container in the refrigerator for up to 1 week.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Spanish Pannelet Cookies

Naturally Gluten-Free Cookies

SPANISH PANNELET COOKIES

36–40 cookies

INGREDIENTS

1 Cup Sweet Potato or Yam, cooked & mashed

2 Cups Unsweetened Coconut, toasted

1 1/3 Cups Sugar

2 Large Egg Whites

3/8 Tsp Salt

1 Tsp Lemon Zest, finely grated

1 Cup Almonds, finely ground

Turbinado Sugar for rolling

PREPARATION

In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together. In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.

Preheat the oven to 325°F

Parchment lined cookie sheets

Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Press the balls in sugar. Place 1 1/2 inches apart on parchment lined cookie sheets. Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface, still tender in the middle, and deep golden brown on the bottom. Move the liners on racks to cool. Cool the cookies completely before storing. 

Cardamom Pannelets

Omit the lemon zest and add 1 1/2 tsps ground cardamom, 2 tsps grated orange zest, and 2 tsps orange juice to the yam mixture.

Masala Pannelets

Omit the lemon zest and add 2 tsps garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Italian Wedding Cookies

Naturally Gluten-Free Cookies

ITALIAN WEDDING COOKIES, NF DF

INGREDIENTS

 

1 Cup DF Butter, softened

½ Cup Powdered Sugar

¼ Tsp Salt

1 Tsp Vanilla

2 Cups GF Cup4Cup Flour Blend, any brand

Extra Powdered Sugar, for rolling

 

INSTRUCTIONS

Preheat oven to 350°F

Cookie sheets lined with parchment paper

 

In a mixing bowl, cream the butter with the sugar, salt, and vanilla extract. Beat until light and creamy to trap some air in the butter.  Add the flour to the butter mixture, and gently mix on low speed until well combined. With a medium cookie scoop or tablespoon scoop dough into your hands and roll into 1" in diameter balls and place on lined cookie sheets.

 

Bake the cookies for 15 minutes, or until the cookies start to turn golden brown. Remove the cookies from the oven and allow them to cool slightly. If the cookies are too warm during this last step, it will melt the sugar into a sticky mess. Put some of the extra powdered sugar into a bowl and roll the cookies in the sugar to coat.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cathedral Cookies

Naturally Gluten-Free Cookies

CATHEDRAL COOKIES

Makes about 5 dozen

 

INGREDIENTS

1 Cup Chocolate Chips

2 Tbls Butter

1 Large Egg, beaten

3 Cups Pastel Miniature Marshmallows

1/2 Cup Chopped Pecans

1 Cup Sweetened Coconut

 

DIRECTIONS

Large cookie sheet with parchment paper

 

In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl and let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes.

On the parchment paper, shape mixture into a 1 ½ inch diameter log. Sprinkle the log and the paper with coconut and gently roll log over coconut to coat all sides. Wrap up tightly in plastic wrap and twist ends to seal. Chill overnight. When ready to serve remove the plastic wrap and cut dough into 1/4 inch slices. Store the cookies in an airtight container in the refrigerator. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Christmas Nitey Nites Vintage Recipe

Naturally Gluten-Free Cookies

CHRISTMAS NITEY NITES

50 Year Old Vintage Recipe

INGREDIENTS

2 Egg Whites, Beaten Stiff 
¾ Cup Sugar 
1 Cup Chocolate Chips 
¾ Cup Chopped Nuts 

DIRECTIONS
Very important - preheat oven to 350 
Large cookie sheet with parchment paper

In a clean stainless steel or glass bowl beat the eggs until foamy. Slowly add the sugar and continue beating until stiff peaks form. Gently fold in the chocolate chips and nuts.  Use a medium cookie scoop or teaspoon to portion out the dough onto the cookie sheets.  Place in oven, turn oven OFF, leave over night or for at least 2 hours. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Peppermint Meringue Cookies

Naturally Gluten-Free Cookies

Peppermint Meringue Cookies

Makes 24 cookies

INGREDIENTS

1 Cup Confectioners’ Sugar

2 Large Egg Whites

1/8 Tsp Peppermint Extract

1/3 Cup Candy Canes, crushed

DIRECTIONS

Heat the oven to 175°F

Large cookie sheet with parchment paper

Sift the confectioner’s sugar to remove any lumps. Crush the candies or place in a Cuisinart and pulse until desired consistency, like rough sand.

Put the egg whites in a medium bowl and beat with an electric mixer on medium until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. While still mixing gradually add half the confectioner’s sugar, the peppermint extract and the remaining confectioner’s sugar.  Beat until firm, glossy peaks form.

Use a large pastry bag fitted with a large (#8) star tip or a small cookie scoop and drop the meringues about 1 inch apart on the prepared cookie sheet. Sprinkle with the finely chopped candy canes.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Macaroons

Naturally Gluten-Free Cookies

DOUBLE CHOCOLATE MACAROONS

Makes about 24 Cookies

INGREDIENTS

2 ¼ Cups Unsweetened Coconut

2/3 Cup Sugar

¼ Cup Cocoa Powder

2 Tsp Vanilla

¼ Tsp Salt

2 Eggs

½ Cup Chocolate Chips

INSTRUCTIONS

Heat oven to 325°

Line 2 baking sheets with parchment paper

In a medium saucepan, quickly whisk eggs to combine. Add coconut, sugar, cocoa powder, vanilla, and salt, and cook over medium-low heat; stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and allow cooling to room temperature.

Use a medium cookie scoop or teaspoon to portion out the dough and roll mixture into balls and place 1" apart on the baking sheets. Bake for 20 minutes, rotating the pans halfway through, until macaroons are just set. Be careful not to over-bake as cookies will firm up as they cool. Transfer to a wire rack to cool.  Store the cookies in an airtight container. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet Onion Dip

Naturally Gluten-Free Appetizers

Sweet Onion Dip

Makes about 2 cups

INGREDIENTS

1 Tbls Olive Oil

2 Large Vidalia (Sweet) Onions, finely chopped

1 Cup Sour Cream or Plain Yogurt

2 ozs Cream Cheese, softened

1 ½ Tsp White-Wine Vinegar

½ Tsp Garlic Powder

½ Tsp Celery Powder

¼ Cup Chives, finely chopped

Sea Salt & White Pepper, to taste

DIRECTIONS

In a large skillet, heat oil over medium heat. Add onions and season with salt and pepper. Continue to cook, stirring frequently, until golden brown, about 12-15 minutes. Let cool to room temperature.

In a medium bowl whisk together the sour cream or yogurt, cream cheese, vinegar, garlic powder, celery powder, and season with salt and pepper. Add the caramelized onions and chives and combine. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips, fresh vegetable spears or rice crackers.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Apple Crisp Vintage Recipe

Naturally Gluten-Free desserts

APPLE CRISP

Vintage Recipe

 

INGREDIENTS

8 Apples, peeled and cored

1 Cup GF Cup4Cup Flour Blend, any brand

1 Cup Brown Sugar

½ Cup Butter

¼ Tsp Salt

 

DIRECTIONS

Preheat oven 375F

Baking pan, lightly greased

 

Peel and slice apples and place in bowl with water and touch of lemon juice, set aside.  Make topping with flour, sugar, softened butter and salt.  Mix together with fork until crumbly.  Drain apples and place in greased baking pan.  Sprinkle topping over apples and bake for 30 minutes. Enjoy warm with a scoop of ice-cream or by itself at room temperature. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Pie Crust Vintage Recipe

Naturally Gluten-Free Desserts

PIE CRUST

Makes 6 crusts

100 Year Old Vintage Recipe

 

INGREDIENTS

4 Cups GF Cup4Cup Flour Blend, any brand

1 Tbls Sugar

2 Tsp Salt

1 ¾ Cup Shortening, Crisco or Earth Balance sticks

½ Cup Water

1 Tsp Vinegar

1 Egg, beaten

 

DIRECTIONS

 Mix flour, sugar and salt.  Add shortening and cut into flour with fork or two knives until mixture is course and grainy.  In separate bowl mix water, vinegar and slightly beaten egg.  Add all at once to flour mixture.  Use dough mixer or fork and mix until all Flour is moistened.  Divide into six balls and chill before rolling. Roll out between two sheets of parchment paper. GF dough tends to be tender, it might be easier to return the flattened crusts to chill a bit before placing them in the pie plates.

Pie dough freezes well. Wrap individual dough balls in heavy-duty aluminum foil or freezer-weight plastic wrap and then seal them in a freezer bag, they should keep for up to 6 months. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida