August 25th, 2015
|03:03 am - Birthday + Excellent Cookie Recipe|
So, I'm now 54. I have 2 wonderful partners, with moderate luck, Trinity Continuum: Aeon will be out before I'm 55, I have other enjoyable work to keep me busy, excellent books to read, and I'm going out to dinner to a delicious restaurant serving Latin American street food, which is within walking distance of where I live. Life is generally good, and I hope everyone reading this is happy.
I also made delicious cookies today. I have no problem eating gluten, but since amberite has celiac, I've been experimenting with GF baking. After the resounding success of this almond flour pie crust, I decided to try the same mixture of almond and mixed GF flour (mostly rice flour) in sugar cookies. I love sugar cookies, they are my favorite cookies. I modified Alton Brown's sugar cookie recipe to make them with half almond flour, half GF baking mix, used some of the other changes I've found work well in baking with almond flour, added vanilla, and the result was absolutely delicious. These are not the absolute best sugar cookies I've ever had, but they are at least as good and interestingly different from sugar cookies I've made at home.
Gluten Free Sugar Cookies
- 1.5 cups Gluten Free flour (I used Pamela's baking mix)
- 1.5 cups of almond flour
- 1.25 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened or coconut oil
- 1 cup sugar
- 2 eggs, beaten
- 2 tablespoon milk (I used coconut milk)
- 1 vanilla bean
- ½ tsp vanilla extract
- Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Scrape the vanilla bean, and place the vanilla bits, butter or coconut oil and sugar in large bowl of electric stand mixer and beat until light in color. Add eggs, milk, and vanilla extract and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar (the dough is very sticky). Roll dough out ¼ inch thick and cut with cookie cutters (or just into squares if you want). Place on a well greased (the cookies have a tendency to stick) baking sheet and bake for 10-12 minutes. Let cool for at least 5 minutes.
|Date:||August 25th, 2015 10:45 am (UTC)|| |
Happy birthday heron61
BTW.. many months I ago I asked whether you would be interested in being interviewed for RPG Review? Are you ready for that?
|Date:||August 25th, 2015 10:56 am (UTC)|| |
|Date:||September 3rd, 2015 12:56 pm (UTC)|| |
Superb.. What email address would you like me to send the questions?
|Date:||September 3rd, 2015 01:06 pm (UTC)|| |
firstname.lastname@example.org works best, I'm traveling, so expect delays.
|Date:||August 25th, 2015 05:05 pm (UTC)|| |
Mmm, sugar cookies.
Happy birthday - I'm glad things are going so well for you!