Thursday, June 14, 2012

Leila's Sandwich Cookies

These tasty and adorable cookies came from a wonderful partnership between my sweet seven-year-old daughter and myself. She dreamed up the kind of cookie she wanted to make, and together we brainstormed about what the recipe should include. We set aside time for a "Mommy date" on the weekend to work on them, and all week the anticipation was killing her. When the time finally came, we had such a good time working on this project together. ("Mommy dates" are important to me and my daughters, since they don't get a lot of quality time with me due to their brother's special needs.)  So, not only are the cookies in the shape of a heart - by her request, of course! - but they really do come from the heart. There's a lot of love in this recipe. Happily, they turned out pretty amazing on our first try. Must have been that extra love we threw in!

The cookie ended up being a cross between a sugar cookie and shortbread, with a delicate texture and almond flavor. After the dough spent an hour in the fridge, we were able to roll them out and cut them into shapes. We used plenty of tapioca flour to keep the dough from sticking to everything. They were not difficult to make and are very allergen-friendly...not to mention grain-free and refined sugar-free! (Okay, for all you detail-oriented people out there, the recipe is: grain free, wheat free, gluten free, dairy free, egg free, soy free, corn free, and ALMOST nut-free - just substitute the almond extract with vanilla or coconut extract and it's completely nut free.) You can fill them with anything you like. I happened to have some homemade raspberry jam on hand, but you could fill them with just about any kind of preserves, frosting, or sweetened nut- or seed-butter spread.

Leila's Sandwich Cookies

1 1/2 tablespoons ground chia seeds (preferably white, but black work too)
3 tablespoons water
1 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup shortening or butter (we use Spectrum shortening)
1/2 cup honey
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon alcohol-free almond extract (replace with more vanilla extract, or coconut, if you are avoiding nuts)
8 drops Vanilla Creme Stevia

1. Mix the chia seeds plus 3 tablespoons water together and set aside. (This is your egg replacer.)
2. In a small bowl, whisk together the coconut flour, salt, baking soda and set aside.
3. Using an electric mixer, cream together the shortening and the honey. Add vanilla extract, almond extract (if using), stevia, and chia mixture.
4. Add the dry ingredients to the mixer bowl and mix until well combined.
5. Form the dough into a patty, wrap in parchment paper, and refridgerate at least one hour or until firm.
6. Preheat oven to 350 degrees. Dust your counter and your rolling pin with tapioca flour (arrowroot would probably work just as well).
7. Roll dough fairly thin - ours was only about 1/4 inch thick.
8. Bake for about 8 minutes or until edges begin to turn golden brown.
9. Let the cookies cool for ten minutes or so, then spread with the filling of your choice.

Enjoy (and don't forget to throw in the extra LOVE, baby)!!!

Linking up to Allergy Free Wednesdays

1 comment:

  1. Whoah! this looks delicious. Well what can I say is that these is an interesting and very informative topic. Thanks for sharing your ideas, its not just entertaining but also gives your reader knowledge. Good blogs style too, Cheers!
    - The gluten free breads


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