Gluten and Dairy Free Sugar Cookies

I am a confessed foodie. 

So when I found out that I can't tolerate gluten, I was devastated.

If you are unfamiliar, gluten is a protein contained in wheat and it's by-products. Gluten causes some people to have moderate to severe health problems. Their bodies are damaged by a reaction to the gluten they ingest. 

If you would like to know more about symptoms of gluten intolerance click here.

Following a gluten free diet has improved my health immensely.  But this post is about cookies. You can read more about my experience through the link above.

For me, it isn't Christmas without cookies.  The thought of no more cookies was depressing.  But, I have revamped my mother's sugar cookie recipe. It has been a part of our Christmas tradition my entire life.  I'm so happy I can make them gluten and dairy free!  and they're good!  They really are!

For these cookies I use my own blend of flour.  I am purchasing rice flour from Chinese specialty stores, and sorghum flour from Indian specialty food stores.  I find they are a lower cost alternative.

Gluten and Dairy Free Sugar Cookies

(makes 2-1/2 - 3 dozen) 

1/4 Cup olive oil
1/2 Cup shortening
1 Cup sugar
2 eggs
1-1/2 teaspoons vanilla
dry ingredients;
3/4 Cup Jawar (Sorghum flour)
1 Cup Rice flour
3/4 Cup Cornstarch or Tapioca flour
1-1/2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt

Put the olive oil and shortening in the bowl of your stand mixer.  Mix on medium speed until well blended, about 1 minute.  While it's beating measure out your dry ingredients into another bowl and stir to combine.  Add the sugar gradually, with mixer on low speed. When all the sugar is in beat for 1-2 minutes on medium speed, until mixture is light and fluffy.  Add eggs and vanilla and beat for 1 more minute.  Then, with mixer on low gradually add the flour mixture and mix until just combined.  
Flatten dough out into discs, wrap in plastic wrap, and chill in refrigerator for 30 minutes before rolling and cutting the dough.  Spray baking sheet lightly with cooking spray.  Cookies should be 1 inch apart.  Bake at 350F for 10 minutes or until just golden around the edges.  Allow cookies to cool slightly, then remove them from the baking sheet and put on cooling rack.  If you leave them on the baking sheet they will stick after 5 minutes.
Store in an airtight container.  

If desired you can make a simple glaze for them.
  Add 3 Tablespoons of coconut milk to 1 cup icing sugar in a flat bowl.  Mix well.  It should resemble a thick cream.  Add food color if desired.  Dip your cookies into the icing, let some of the excess run off, and place on a rack or waxed paper to dry.  This dries to a hard finish, if you want to add sprinkles, do it while the icing is still wet.

The recipe above is written for use with a stand mixer, but you can use a hand mixer or even stir it by hand.  I have had my KitchenAid Classic for about 10 years now and I wouldn't be without one.  Now that I'm gluten free I need it more than ever.  It saves me so much money on bread and snacks.  Things I really don't want to live without.  Cause sometimes, you just need a cookie!

Find reviews of the top-rated mixers here

KitchenAid Pulled Meat

If you enjoy Pulled Pork sandwiches, Ropa Viejo, BBQ beef sandwiches , or Pulled Chicken sandwiches a KitchenAid stand mixer can take the work out of making these culinary treats.  I've always enjoyed them, but the effort of using two forks to pull apart the meat was far too time consuming and tedious. 
My KitchenAid Classic makes it so easy to do, I have these delicacies a lot more often now.  I boiled the chicken, or roasted the beef or pork first.  When you cut the meat, cut it across the grain in about 1-inch sections.  Put the chunks of meat into the bowl of your mixer.

I set my mixer speed to 4.  It only took about 40 seconds to shred it.

Honestly, doing it by hand would have taken at least 20 minutes. 
The pictures show chicken, but it is just as quick using pork or beef. 
So what do you do with it then?  Well, you can find a tasty recipe for BBQ pulled chicken here.
Or, I do it this way for tacos as well.
 In fact, I used this method for leftover turkey from Thanksgiving.  It turned out amazing! 

Turkey Tacos

(made 12 tacos)

I used;
1 lb of leftover turkey meat, shredded
2 Tablespoons olive oil
1/4 cup onion, diced
1 clove of garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
3 Tablespoons lime juice
1 can black beans, drained and rinsed
1/2 Cup salsa.
salt and pepper to taste
2 Tablespoons fresh Cilantro, chopped, optional

Directions

Shred meat using your stand mixer.  Place oil in large skillet on medium high, add onion and saute  until translucent.  Add garlic, cumin, and oregano and cook for 1 minute more.  Add lime juice, black beans, shredded turkey, and salsa. Cook, stirring occasionally until heated through. Taste, and add salt and pepper if desired.  Stir in Cilantro just before serving.  I served these with shredded lettuce, chopped onion, chopped tomato, and grated Feta cheese on corn tortillas.  I mixed equal parts salsa and cranberry sauce to top them.

I know it sounds kinda weird mixing salsa and cranberry sauce together but it worked really well. These were  awesome!  My mouth is running like a river just thinking about them.  Honestly, if you have leftover turkey, you need to try this recipe. 

Party Cheesecake Bars.

I love this recipe.  It's easy with my stand mixer, and it makes serving dessert to a crowd easy too! It can be served as a finger food, which is great for holiday cocktail parties .
 I typically use Apricot preserves when I make these.  If you were making them for the Christmas holiday, a raspberry or strawberry preserve would look festive.  And...who doesn't love berries with cheesecake.
It's best to make these the day before so the cheesecake layer can firm up.  But three hours will be enough if you are strapped for time.

Cheesecake Bars For A Crowd
(makes 64 bars)
For the crust;
2 Cups All purpose flour
3/4 Cup butter
1/4 Cup sugar
1/3 Cup light corn syrup
1/2 teaspoon salt
For the cheesecake;
2 -8 ounce packages of cream cheese, softened
3 eggs
1 Cup light corn syrup
2 teaspoons clear vanilla
Topping;
1-12 ounce jar of preserves
powdered sugar for dusting.

Directions;
 Preheat the oven to 375F.  Grease a 15 x 10 x 1 inch pan.  Place the flour, butter, sugar, corn syrup and salt in the bowl of your stand mixer. Mix on low speed until a soft dough forms.  Press the dough evenly into the pan.
Next, beat the softened cream cheese on medium speed until it looks smooth.  Then, beat in the eggs until thoroughly combined.  Add the corn syrup and vanilla and continue beating until the mixture is smooth.  Pour the cheesecake mixture over the crust.
Bake 30-35 minutes until the filling is set and the edges are a light golden brown.
Take the lid off of the jar of preserves and microwave for 30 seconds.  Stir the preserves and microwave another 30 seconds.  Stir again and then spread over the cheesecake.
Place the pan in the refrigerator to chill for at least 3 hours.
Cut into 64 bars.  Sprinkle with powdered sugar just before serving.