Every year at Christmas, it was my job—also my pleasure—to make our Grandmother's sour cream cookies for the family gathering. They were a favourite with my siblings. I would fill a couple of ice cream pails with them, and bring them along. When I stopped being able to eat gluten, along with one of my sisters, and one of her sons, it became trickier. My first attempt at a gluten-free version involved using rice flour. It tasted fine, but the cookies fell apart easily. And then there was the thing about me not being able to eat rice or rice flour.
So I did some experimenting with oat flour, and these are the result. My sister says they are just as good as the "glutinous ones." High praise in my family!
Sour Cream Cookies
Makes about 3 dozen cookies
Ingredients
• 1/2 cup butter, at room temperature
• 1/2 cup dehydrated cane sugar
• 2 large eggs, at room temperature
• ½ teaspoon vanilla
• 2/3 cup sour cream (cold)
• 300 gm gluten-free oat flour (cold)
• ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
Method
• Preheat oven to 350 F, and line a couple of cookie sheets with parchment paper.
• Cream together the butter and sugar. Scrape down the sides of the mixing bowl.
• Add the eggs and vanilla, and beat at high speed for 2 minutes. Scrape down the sides of the mixing bowl.
• Add the sour cream and mix well.
• Add the oat flour, baking soda and baking powder, and mix at low speed until well combined, scraping bowl periodically.
• Drop heaping tablespoons of dough onto prepared cookie sheets, about 2 inches apart
• Bake for 12 minutes, or until cookies are lightly browned at the lower edge.
• Cool on a wire rack.
• When completely cooled, use icing on top, and dip each cookie in shredded coconut.
• Store in an airtight container. They freeze well.
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