Gluten-free Christmas Cookie Party

I hosted my annual Christmas cookie party this weekend and even issued a "challenge" to my guest...bring one gluten-free item to share. It is interesting the number of things are are naturally gluten free, and what people try to adapt using gluten free flour and mixes. I am going to focus on the naturally gluten free items.

First of all, you have to finish you meal before you have dessert. At my cookie parties, I like to have some normal food to balance out the sugar in the sweets. Our families favorite hummus recipe is always on the menu.


Hummus
Per 1 can chickpeas
1 clove garlic
1 lemon, juiced
salt, pepper
olive oil

Combine chickpeas, lemon juice, garlic, salt and pepper in food processor and process. With motor running, drizzle in olive oil until desired consistency. Serve with pita (note: the pita I buy at the grocery story is always pretty sad, any tips?)


Almond Crescents - Not gluten free, but a family favorite. Pictured here with mint chocolate cookies.
1C soft butter
1/3 C sugar
- cream together

1 2/3 C sifted flour
1/4 tsp salt
- stir in

2/3 C ground blanched almonds - add and chill

Roll into 2 inch sections and bend into crescents (thus the name). Bake at 350 for 14-16 minutes. Sift powdered sugar on top.

A wonderful cookie: rich, buttery, and melts in your mouth. My mom actually made these.

Chocolate macaroons

4 oz semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 tsp vanilla
pinch salt

1. Heat oven to 350. Line a baking sheet with parchment paper.
2. Bring a small saucepan of water to boil. Reduce heat, and allow to simmer. Place chocolate in small bowl and set over sauce pan. Stit until chocolate is melted, and set aside to cool.
3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
4. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.

**note: I did find unsweetened coconut, but when I got it home, I realized it was reduced fat! YIKES! It actually turned on well because it made the macaroons a little more crispy and I seemed to like that texture better.

Chocolate Pecan Butter Crunch

2 sticks unsalted butter, plus more for pan
1/3 cup water
1 cup sugar
2 cups chopped pecans, plus more for top
8 oz semisweet chocolate
2 T light corn syrup

1. Butter a 9 inch square baking pan and line with parchment paper. Butter the parchment paper and set aside.
2. Place the butter and water in a large sauce pan. Cook over medium high heat until the butter is melted. Add the sugar and stir constantly until dissolved and the mixture comes to a boil. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook until the mixture is dark amber in color. Remove from heat and stir in the pecans. Pour into prepared baking pan, and let stand at room temperature to cool completely.
3. Place the chocolate and corn syrup in small heat proof bowl and set over a pan of barely simmering water. Stir occasionally until combined and completely melted. Let cool slightly, and spread over the top of the cooled toffee. Arrange the pecan halves on top and let sit at room temp until the chocolate has cooled and completely set, at least 2 hours or overnight. Carefully unmold by lifting out the parchment paper. Break or cute into pieces and store in airtight container for up to 1 month. Yield 2 dozen.

**note: making candy is always messy and nerve wracking, but these are simply the best things you have ever put in your mouth.

Almond Croquant
1 1/2 cups sugar
1/2 cup light corn syrup
2 cups finely chopped blanched almonds

1. Place silpat on baking sheet, set aside. Combine sugar and corn syrup in saucepan. Bring to a boil, st iring until the sugar dissolves. Using a pastry brush dipped in water, brush away and sugar crystals on side of pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaces soft ball stage on a candy thermometer (238)
2. Stir in almonds, cook, stirring occasionally, until mixture is light amber in color.
3. Pour mixture onto prepared baking sheet, spread quickly into a 1/4 inch layer with oiled metal spatula. Let set 2 minutes before cutting, or let cool completely and break into pieces. Set aside until completely cool. Store in airtight container for 1 month.

**note: more messy and nervewracking then the toffee. I made 2 batches and both ended up kind of chewy. I think I didn't let it get hot enough...stupid candy thermometer.

Sugared Cranberries

I think these will become a part of my foodie Christmas gifts next year!!

Buckeyes
Sorry no picture, but these are another great gluten free treat.


It was another successful cookie party, and I have another platterful of cookies in my kitchen. I just have to say that the toffee, brittle, and macaroon recipes, I actually got from lbmartinez, she is great at the baked goods. I wish all of you could have been at the party...maybe next year?