Friday, May 15, 2009

Orange cornmeal cookies

I came across this recipe on epicurious a week or two ago, and bookmarked it. Today I was looking for something that wasn't too sweet, and that I could whip right up. I set the butter out to come to room temperature, finished the laundry, and whipped these up. I did let them chill for half an hour, but you could probably skip that. These aren't too sweet, are a little crumbly, and I spread mine with apricot jam which paired perfectly. The jam is a bit tart, the cookies are crumbly and crunchy with a hint of orange. They're super. 

Orange cornmeal cookies

2/3 c rice flour mix
1/4 t xanthan gum
1/4 c cornmeal
2 T cornstarch
pinch of salt
1 stick butter, softened
1/3 c confectioners sugar (next time I will try them with brown sugar)
1 t vanilla
zest of an orange
granulated sugar, for topping
apricot jam for filling

Preheat oven to 350. Mix together the rice flour mix, xanthan gum, cornmeal, cornstarch and salt. Put the butter, confectioners sugar, vanilla and zest in the bowl of the food processor. Pulse until well combined. Scrape down the sides, add in the flour mix, and pulse until dough just comes together. Chill dough half an hour if you want (or if it's too sticky), then roll small balls (quarter sized) and flatten with your palm or with the bottom of a glass. Sprinkle with granulated sugar. Bake 8-10 minutes or just until the edges start to turn golden brown. Cool on a rack. Makes about 20 sandwiches. 


7 comments:

  1. Jill, these look wonderful. I love your relaxed and adventurous approach to gluten-free baking. As someone who's newly GF, it helps me feel more comfortable with experimenting and converting recipes for baked goods.

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  2. My, but someone has been a busy little bee in the kitchen! These look delicious! BTW- you got a shout-out in my latest blog post. Thanks for all your help, and more importantly... Have fun this weekend!!!

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  3. Those look so good! You're making me hungry.

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  4. I'm totally trying these! Such yummy photos. :) Thanks for sharing your gluten-free tweaks. Going to give these a shot with almond flour and xylitol. Will definitely give a shout out to you! Fab blog.

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  5. These look great. Got to try them this weekend. LOVED the pizza crust recipe. It is now in my "must" file for gluten free baking.

    Thank you!
    Melodie

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  6. Hey I noticed you use xanthan gum in a few of your recipes. What exactly does xanthan gum do?

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  7. Ian-
    xanthan gum is a binder, it helps 'replace' the gluten in recipes and hold the doughs together, and helps keep foods from being super crumbly once baked. It is expensive, but you only use a teaspoon at a time. I bake all the time and a bag lasts about a year.

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