Friday, March 7, 2008

Gluten Free Vanilla Sandies -- A Delicious Mistake!

If you are looking for a healthy gluten free cookie, please avert your eyes! These wonderful cookies do not have one healthy redeeming factor about them... but they are simply delicious! I am a sucker for sweet, soft, "melt in your mouth" baked goods.

I came about these cookies quite by accident. They were supposed to be "big, fat, soft, white, sugar cookies." The only reason I do not think they fit into that category is because they are not "cakey" cookies, as I recall those big soft sugar cookies to be. To get that affect you would probably need to add another egg. Instead, what did result was a soft, yet "sandy" textured cookie that simply melts in your mouth. They are deceptively sweet and delicious! Perfect with a bowl of homemade ice-cream!

Max likes to help me in the kitchen. These cookies met his stamp of approval!

You could easily fancy these babies up by you giving them a good dollop of buttercream icing, or a quick glaze, by adding chopped pecans or almonds to the dough, by making ice-cream sandwiches with them, sprinkling them with cinnamon and sugar, or even adding citrus zest to the cookie dough...but me? I like them plain. Mark Bittman style. Give me these cookies and a big glass of milk, and I'm a happy girl.

Of course, my dear Michael would prefer them with chocolate chips... ;-)

Ginger Lemon Girl's Vanilla Sandies
free of gluten & dairy
created by Carrie of
printer-friendly recipe

1/2 cup butter-flavored shortening
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1 tsp. vanilla
2/3 cup brown rice flour
2/3 cup tapioca flour
2/3 cup millet flour
1/4 cup sweet rice flour
1 1/2 tsp. baking powder
1/4 tsp. xanthan gum (opt.)

Preheat your oven to 350 degrees. Use an oven thermometer if necessary to attain the correct temperature. In a large bowl mix together butter-flavored shortening, oil, sugar, and powdered sugar until smooth. Beat in egg and vanilla. In a medium bowl whisk together all flours, baking powder, and xanthan gum (if desired). Gently stir flour mixture into the sugar mixture just until combined. Drop by tablespoons onto ungreased cookie sheets, or onto parchment lined pans. Bake for 10 minutes until cookies are golden brown.

*This is very important* YOU MUST let cookies rest on cookie sheets undisturbed for 5-10 minutes before removing to cooling rack, if you do not allow these cookies to rest, they will crumble and fall apart! Move to cooling rack after 10 minutes. Store in an airtight container. Makes 3 dozen delicious cookies!

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