By Jeanne Sauvage
The vacations are a time to have fun and bask in baked items hot from the oven. regrettably for the gluten-sensitive, seasonal pleasures reminiscent of sugar cookies and mincemeat brownies were off-limits. no longer anymore! Jeanne Sauvage, writer of the preferred web publication artwork of Gluten-Free Baking, has perfected 60 gluten-free recipes with the entire flavors in their wheat-filled opposite numbers. additionally integrated are pointers on how wheat-free parts paintings and Jeanne's personal gluten-free flour combine. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the vacation desk with convenience and pleasure.
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Additional resources for Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats
The dough is best cut GLUTEN-FREE BAKING FOR THE HOLIDAYS 56 when it is firm, so you may have to return it to the refrigerator before cutting more shapes. Sprinkle the shapes with colored sugar (if desired or leave them plain and decorate with icing after baking). Bake until the edges of the cookies are lightly browned, 8 to 10 minutes. Let cool on the cookie sheets for about 2 minutes, then remove to wire racks to cool completely. Let the sheets cool completely and repeat with the remaining dough.
Increase the speed to high and beat until stiff peaks form, about 10 minutes. Gently fold in the chocolate chips with a large spoon or rubber spatula. Fold in the nuts (if using). Drop the meringue by heaping teaspoons or tablespoons (depending on how big you want them) onto the prepared sheets, spacing the cookies about 1 ½ in/4 cm apart. Bake for about 20 minutes for slightly chewy cookies or about 25 minutes for more crispy cookies. Carefully remove to wire racks to cool completely—the cookies will fall apart if you try to eat them too soon.
Stir in the brown sugar, lemon zest, and lemon juice. Quickly whisk in the egg, whisking constantly so that the egg doesn’t cook. Add the molasses mixture to the flour mixture and stir to combine. Stir in the nuts and the candied orange peel (if using). Cover the bowl tightly with plastic wrap and refrigerate for 1 hour, or up to 3 days. Preheat the oven to 350°F/180°C/gas mark 4. Line two cookie sheets with parchment paper. Remove the dough from the refrigerator. The dough will be extremely stiff and sticky.