1/2 cup molasses 1 1/4 cup sifted GF Flour 1/2 cup butter 1/4 tsp salt 2/3 cup granulated sugar 1 tbsp powdered ginger 3 tbsp amaretto
Heat molasses in a pan to boiling then add butter. Add sifted ingredients then amaretto last. Drop by 1/2 tsp 3 inches apart onto greased cookie pan. Bake at 300° for 12 minutes. Cool on pan 1 minute then gently and lay over a wooden spoon forming a hollow tube. If you have metal cannoli tubes use them instead. If you do not remove them quickly enough from the pan they will stick to the pan and be unable to curl as a result, you will have a flat but tasty cookie.
Fill with cream or whipped topping off your choice.
2 1/2 cups powdered sugar cornstarch free 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 3 egg whites 2 teaspoon vanilla bean paste 2 1/2 cups semisweet chocolate chips 1 tsp almond paste extract( can be omitted but brings out the lovely flavor of the chocolate)
Preheat the oven to 350F and line baking sheet(s)with parchment paper
In a bowl of standing mixer or large bowl with hand held mixer, whip egg whites with a stand or hand mixer until peaks form. Mix together powdered sugar, cocoa powder, cinnamon, and salt. Fold in the vanilla bean paste and chocolate chips by hand into the egg whites, then add all remaining ingredients to the egg mixture.
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. Be careful not to get near edge of pan and not more than 4 per pan, these do spread.
Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays then carefully remove to cooling rack.
These will keep in covered container for three days.
1 3/4 cup white rice flour
1/2 cup gluten free flour (my mix)
1 tsp salt
1 tsp baking soda (corn/aluminum free)
3 tsp agar gum (keeps cookies from spreading)
2 tsp potato starch (not flour)
2 sticks of butter, softened
3/4 cups packed brown sugar
3/4 cup white sugar
2 tsp vanilla extract (I make my own with potato vodka)
1 cup of chocolate chips (corn, soy, wheat gluten free)
1 cup of butterscotch chips (corn, soy, wheat gluten free)
Preheat oven to 400 degrees.
Whisk together the flour, salt, baking soda, agar gum and potato starch.
In a mixing bowl beat together the butter and sugars until creamy. Add in the vanilla and incorporate the eggs in one at a time until both are incorporated. Gradually add the flour mix in batches, then the chips after the flour is incorporated.
Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes until golden brown. Cook less for more dough and soft cookies or longer for crunchier cookies.
***all white rice flour can be used but results in a cookie that doesn’t hold together well******
1 1/3 cup white rice flour
1/2 sweet rice flour
1/2 cup arrowroot
1 tsp salt
1/4 tsp baking powder (corn free)
1/4 tsp agar gum
14 tbsp butter, softened
1 tsp vanilla extract
3/4 cup sugar
*** 1 tsp almond extract for Almond shortbread cookies******
Preheat oven to 300 degrees.
Cream together butter and sugar until creamy. Add extract until a thick paste forms approximately 3 minutes. Do not over mix, cookies will crumble and fall apart.
In a seperate bowl mix together flours, salt, baking powder, agar, & salt. Dough will be very crumbly.
Mix together dough with hands, and press it together. Turn dough onto wax paper, it will be very crumbly. Press it together and shape it into a log. Roll it up in the wax paper and refrigerate for 10-20 minutes.
Cut the dough into 1/4 inch thick disks and place 2 inches apart on an ungreased cookie sheet.
Bake 30 minutes or until golden brown. Allow cookies to cool on pan for 5 minutes and transfer to wire rack to finish cooling.