Monday, February 4, 2013

Recipe for today: Valenine Holiday Shortbread Cookie

Valentine Shortbread Cookie!!!

A dairy-free, gluten-free sugar cookie recipe for you on Valentine’s Day. Just so you know I got this awesome recipe from YUMUniverse 

What you need...

  • Juicer (or visit your local juice shop and bring them a beet to juice for you, or blend the beet with a bit of water and strain with cheesecloth)
  • Sifter
  • Large glass bowl
  • 1-2 medium glass bowls
  • Rolling pin or large, smooth, sturdy glass
  • Unbleached parchment paper
  • Baking sheet
  • Cookie cutters in multiple heart shapes (optional, and you can stick with one size, too)

Try to buy everything organic. 

  • 1/4 cup brown rice flour
  • 1/2 cup + 2 tbsp oat flour
  • 1 tsp arrowroot
  • 1/8 tsp fine ground sea salt
  • 1/8 tsp aluminum-free baking powder
  • 2 tbsp unrefined, virgin coconut oil
  • 1/4 tsp vanilla extract
  • 1/4 cup vegan powdered sugar (or sucanat processed in coffee grinder)
  • 2 tbsp beet juice

What you do...
Juice your beet. If you don’t have a juicer, you can blend your beet in a high powered blender and squeeze the pulp through a cheesecloth to get some fresh juice. If you live near a shop that sells fresh juices and smoothies, call and see if they have beet juice, or if they will juice a beet for you if you bring one in. Set juice aside.

Sift together almost all of the dry ingredients—everything except 2 tbsp of oat flour, vanilla extract and coconut oil.

Now, in a small bowl, cream together coconut oil and vanilla extract.

Add coconut oil mixture to dry ingredients and get in there with your hands and work the dough together until you form a ball. Split dough in half and place one half in a bowl and set aside.
In your remaining half, place 2 tbsp beet juice and 2 tbsp oat flour.

With your hands, work the dough together until well mixed.

At first it may be sticky, but keep working, the flour will soak up the juice. Roll into a ball and set aside.

Preheat oven to 350°F.

Lay out a baking sheet-sized piece of parchment paper. Place a ball of dough on top. Then place another piece of baking sheet-sized parchment on top of your dough and roll it out. The parchment not only minimizes cleanup (no red, sticky rolling pin), it makes dough rolling a breeze. And you can use the parchment to line the baking sheets for your cookies.

Peel back top piece of parchment, grab your cookie cutters and go to town.

Repeat these steps with your white dough as well.

If it’s too warm in your kitchen, it may be difficult to take a butter knife or an offset spatula to lift out cookie shapes onto the baking sheet. Warm kitchens make for stickier dough. My favorite trick is to slide the parchment with pre-cut shapes onto a baking sheet and pop it in the freezer for about 1-2 minutes (no longer). Then you can easily separate the dough scraps from shapes. Those scraps will soften when you work them into a ball again with your hands, and the cookie shapes lift out easily without sticking to, or pulling from, your tools.

Fill your cookie sheet with loveliness.

Bake for 8 minutes, no longer or they will brown too much.

Be creative with your assembly. Use letter-forms to spell out “I Love YU”…

Layer and cut out shapes…
Store cookies in a cool, dark place in your kitchen. I tend to play it safe and keep them in the fridge —letting them warm to room temperature before serving.

Reference: Yum Universe

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