Thursday, December 24, 2015

Gingerbread "wooki" Cookies




If you haven't seen the new Star Wars....you are missing out. It was great! That's all I'll say, I'm not going to spoil it.


It was perfect timing of the release of the movie along with the holidays. We love to make (and eat cookies. However going gluten free can present obstacles. I tweaked a few recipes and came up with this yummy recipe and exceptional idea (thanks to pinterest lol!).

Wooki Cookies!


Ingredients

Cookies
3 cups Gluten Free 1-to-1 Baking Flour (Bob's Redmill works great)
3/4 cup Coconut Palm Sugar 
1 Tbsp Ground Cinnamon
1 Tbsp Ground Ginger
3/4 tsp Baking Soda
1/2 tsp Ground Cloves
1/2 tsp Salt
3/4 cup Butter softened slightly
3/4 cup Unsulphured Molasses
2 Tbsp Milk or almond milk

Royal Icing
1 large Egg White
1/2 tsp Vanilla Extract
2 cups Powdered Sugar (I don't usually use white sugar, but I couldn't resist getting the look of the wookie!) 
Food Coloring if desired


Instructions:
In a food processor or mixer with the paddle attachment combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, spices and salt. Add the butter and pulse or mix until the mixture resembles sand.
With the processor or mixer running, add the molasses and milk until the dough is evenly moistened. Remove the dough, wrap tightly in plastic and chill for at least 2 hours or overnight. Meanwhile, preheat oven to 325°F and line two baking sheets with parchment paper.
After chilling, remove the dough from the refrigerator and divide into two sections. Keep one piece chilled while working with the other. Roll the dough between two pieces of parchment paper to about 1/8-inch thickness, carefully removing and replacing the parchment paper as needed to reduce sticking. Cut the dough into desired shapes (I used a gingerbread cookie cutter & then stretched it into a wooki (taller). Then I used a fork to make the "fur".  Return the rolled and cut dough to the refrigerator to set up while repeating step 3 with the second pieces of dough.
After both pieces of dough have been rolled, cut and chilled, carefully remove the cutout cookies from the parchment sheets using a flat spatula and transfer to the prepared baking sheets. The scraps of dough can be rerolled and chilled for more cookies.
Bake the cookies in the preheated oven until the centers are firm, about 15 – 20 minutes, rotating the sheets about half-way through the baking time. Let cool completely before decorating.
While the cookies are cooling, prepare the royal icing. In the bowl of a mixer, beat the egg white and vanilla extract until frothy. Gradually add the powdered sugar and mix on low until shiny (add any food coloring as desired at this time). Increase the mixer to high and beat until stiff and glossy, about 5 – 7 minutes. Decorate cooled cookies as desired.

Have a very Merry Christmas & a "Wooki" New Year! 






2 comments:

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  2. Wow a great recipe of cookies on Christmas you have shared here with us which contains ginger. Thank you so much for the wonderful blog. Thanks and keep sharing.

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