Free The Ultimate Gluten-Free Cookie Book by Roben Ryberg Page A

dough (220 grams) from the mixing bowl and set it aside in another bowl. To the dough remaining in the bowl, add the remaining 2 tablespoons of brown rice flour and the baking powder and mix well. Set aside. To the other half of the dough, add the cocoa and mix well. Set aside. Both batches of dough may be refrigerated for 30 minutes for easier handling.

    Pat the lighter dough on a lightly greased surface (waxed paper is nice) to form a 12 by 6-inch rectangle. Top the lighter dough with the darker dough, creating one rectangle with two layers. Roll the dough into a long log, rolling from the longer side, to create a spiral effect. Refrigerate the log until firm, about 30 minutes.
    Slice the dough into ⅓- to ½-inch slices and place them on the prepared pan.
    Bake the pinwheels for 10 to 12 minutes, until the edges begin to brown. Let cool on wire racks before serving.

Chocolate Wafer Hearts
    sorghum flour
MAKES ABOUT 24 COOKIES

    Tender, very chocolaty cookies. Imagine a chocolate version of a rolled sugar
cookie ... yep, that good. Drizzle with a little melted chocolate if desired.
If you are avoiding rice flour, these make an ideal substitute for the base cookie
used in Oreos-Style Cookies (page 116).
    ⅓ cup oil, 65 grams
    ½ cup sugar, 100 grams
    1 cup sorghum flour, 135 grams
    ⅓ cup unsweetened cocoa powder, 30 grams
    1 egg
    ¼ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon xanthan gum
    1 teaspoon vanilla extract
    Preheat the oven to 350°F. Lightly grease a cookie sheet.
    In a medium-size bowl, combine the oil and sugar. Beat well. Add the sorghum flour and cocoa and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining ingredients and mix well. Continue beating until the dough comes together. The dough will be oily, yet seem almost too dry.
    Roll out the dough to no more than ¼-inch thickness. Cut it with a 2¼-inch heart-shaped cookie cutter or other favorite cookie cutter.
    Bake for 8 minutes, until the cookies lose their sheen. Let cool on wire racks before serving.

Cinnabon-Style Cookies
    brown rice flour
MAKES ABOUT 24 COOKIES

    Inspired by those famous buns at the mall, these cookies are buttery, tender,
and full of cinnamon flavor.
    ⅓ cup shortening, 70 grams
    ½ cup sugar, 100 grams
    1 ½ cups brown rice flour, 185 grams
    1 egg
    ¼ teaspoon baking soda
    2 teaspoons baking powder
    ½ teaspoon salt
    1 teaspoon xanthan gum
    1 teaspoon vanilla extract
    1 ½ teaspoons water
     
    CINNAMON-SUGAR MIXTURE:
    2 tablespoons butter, very soft
    1 teaspoon ground cinnamon
    2 tablespoons brown sugar
     
    GLAZE:
    ⅔ cup confectioners’ sugar
    1 tablespoon water
    Preheat the oven to 350°F. Lightly grease a cookie sheet.
    In a medium-size bowl, combine the shortening and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients. The cookie dough will form large clumps, but will not quite come together to form a ball; this is okay.
    On a sheet of waxed paper, roll out the dough to a ¼-inch-thick, 8 by 11-inch rectangle. Spread the butter, then the cinnamon and sugar over the rolled dough. Roll up the dough into a snug, long tube, rolling from the longer side, and slice it into ¼-inch rounds. Place them on the prepared pan.
    Bake the cookies for 11 to 13 minutes, until the tops are lightly browned. Let cool on wire racks.
    Combine the glaze ingredients in a small cup and stir well. Drizzle the glaze over the tops of the cookies.

Crisp Almond Cookies
    brown rice flour and almond meal
MAKES ABOUT 25 COOKIES

    These crisp cookies have the wonderful flavor of almonds complemented by a
substantial partial dipping in dark chocolate. These cookies are delicious even
without the extra chocolate.
    ⅓ cup shortening, 70 grams
    ½ cup sugar, 100 grams
    1 cup brown rice flour, 125 grams
    1 egg, plus 1 egg yolk
    ½ cup almond meal, 60 grams
    ¼ teaspoon baking