We get new requests daily for class types and recipes. I love the challenge of developing new recipes with new tools.
A friend asked if they were edible since they are so pretty.
Stamped Sugar Coconut cookies
Makes approximately 48
Recipe:
2 ½ cups cornstarch
1/2 cup Bob’s Red Mill gluten-free all-purpose baking flour, more for rolling pin
1/2 cup tapioca flour
1 Tablespoon coconut flour
1 teaspoon cream of tartar
¾ cup white sugar (we use part Stevia, part coconut sugar)
1/2 cup salted butter, melted (can you vegan butter is desired )
1 cup plain nonfat greek yogurt
3 large eggs
Juice of 1 mandarin orange1/2 lemon
½ teaspoon vanilla or almond extract
4 Tablespoons coconut, shredded
Cookie Stamps (we prefer Nordic Ware)
Optional: food coloring: we use India Tree , plus food safe paint brushes
Preheat your oven to 350°F. Instead of greasing baking sheets, sprinkle a thin layer of sugar and flour and set them aside.
In a large bowl, place the all cornstarch, all flours, and sugar, and whisk to combine well. In a separate medium mixing bowl, place butter, egg yolks, yogurt, lemon juice, vanilla, and coconut mix to combine. Create a well in the center of the dry ingredients and mix in dry ingredients. The dough will be thick and soft.
Place dough in refrigerator, covered, for 30-60 minutes. Remove from refrigerator. If it is too dry, add a few drops of water and if too wet, add a few sprinkles of flour and gently knead it in.
Create 1 Tablespoon balls and place on baking sheets. Sprinkle sugar and flour on the stamp and lightly, yet stamp the ball and press firmly. Do not smash the dough. Peel dough carefully off the stamp and place on baking pan.
Bake for 12 minutes. Remove from oven and allow to cool. Place in refrigerator to solidify for approximately 1 hour. Then paint and decorate as desired.
Stamped Nut Butter cookies (eggless)
Makes approximately 52
Recipe:
2 ½ cups cornstarch
1/2 cup Bob’s Red Mill gluten-free all-purpose baking flour, more for rolling pin
1/2 cup tapioca flour
1 Tablespoon coconut flour
1 teaspoon cream of tartar
¾ cup white sugar (we use part Stevia, part coconut sugar)
1/2 cup salted butter, melted (can you vegan butter is desired )
2 cups nut butter of your choice
1 cup plain nonfat greek yogurt
Juice of 1 mandarin orange
½ teaspoon vanilla or almond extract
1 Tablespoon Good Karma Flaxmilk of non dairy milk
Cookie Stamps (we prefer Nordic Ware)
Optional: food coloring: we use India Tree , plus food safe paint brushes
Preheat your oven to 350°F. Instead of greasing baking sheets, sprinkle a thin layer of sugar and flour and set them aside.
In a large bowl, place the all cornstarch, all flours, and sugar, and whisk to combine well. In a separate medium mixing bowl, place butter, nut butter, yogurt, lemon juice, vanilla, and milk mix to combine. Create a well in the center of the dry ingredients and mix in dry ingredients. The dough will be thick and soft.
Place dough in refrigerator, covered, for 30-60 minutes. Remove from refrigerator. If it is too dry, add a few drops of water and if too wet, add a few sprinkles of flour and gently knead it in.
Create 1 Tablespoon balls and place on baking sheets. Sprinkle sugar and flour on the stamp and lightly, yet stamp the ball and press firmly. Do not smash the dough. Peel dough carefully off the stamp and place on baking pan.
Bake for 12 minutes. Remove from oven and allow to cool. Place in refrigerator to solidify for approximately 1 hour. Then paint and decorate as desired.
