Graham Crackers

These graham crackers are pretty popular in our family.  It is difficult to keep them around for more than a couple of days!

2 1/4 cup gluten free flour mix
1/2 cup packed brown sugar
1 3/4 tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter, cut into pieces
3 tbsp cold water
3 tbsp honey
1 tsp vanilla

1 - Mix together flour, brown sugar, cinnamon, baking powder, xanthan gum, baking soda and salt.

2 - Using your fingertips, work butter into dry ingredients.

3 - Stir in 3 tbsp cold water, honey and vanilla.  If dough is too dry, add more water, a teaspoon at a time.

4 - Gather dough into a soft ball.  Cover a plastic wrap and refrigerate for an hour.

5 - Preheat oven to 325 deg.  Lightly grease a cookie sheet and line with parchment paper.  (I use silpat mats instead of parchment paper.)

6 - Cut two gallon-sized plastic zip bags down each parallel side so that each opens out into one long sheet.  Roll a piece of dough between the two sheets to about 1/8-inch thick.  Cut into 2"x3" pieces and prick lightly all over with a fork.  Remove top zip lock sheet.  Take remaining sheet with dough on it and turn it over.

7 - Bake for 12 to 15 minutes or until golden brown.  Let cookies cool slightly before transferring to cooling rack.

"Oreo" Cookies

These are tasty!  Using the large end of a frosting tip, I have made mini "Oreos."  I am posting a filling recipe, but they are pretty good with marshmallow creme as the filling.  I also plan on using the cookie dough to make chocolate pie crust.


Cookie Recipe
3/4 cup powdered sugar
1/2 cup unsalted butter
1/2 tsp salt
1 1/2 tsp vanilla extract (GF)
1/4 cup unsweetened cocoa (we use Hershey's)
1 1/4 cup GF flour

1 - Preheat oven to 350 deg and line cookie sheets with parchment paper.  (I use silpat sheets instead.)

2 - Cream sugar, butter, salt and vanilla until light but not fluffy.

3 - Add cocoa and flour to make a cohesive dough.  Flatten dough and refrigerate until ready to bake.  (If refrigerating the dough, make sure it comes to room temperature to make it easier to roll.)  (Note:  You can bake this dough immediately.)

4 - Roll dough out to 1/4-inch thick.  Use round cookie cutter (or something to make a circle cookie 2.5 to 3 inches in diameter).  Arrange them on a prepared cookie sheet, about 1 inch apart.  Imprint with a cookie stamp, if desired.

5 - Bake for 8 minutes or until cookies just begin to brown on the bottom.  Cool on a wire rack.

6 - When cooled, spread with filling and make sandwiches.  Refrigerate until filling is set.

Creme Filling
1/4 cup unsalted butter
1/2 cup shortening
1/2 tsp salt, dissolved in water
1 tsp vanilla extract
2 cups powdered sugar

Cream butter and shortening until well combined.  Add salt water, vanilla and sugar.  Beat until mixture is fluffy.