Saturday, February 2, 2013

Warning: These Cookies Are for a Mature Audience

I wanted to make a freeze, slice, and bake cookie. There are a lot of WWII recipes that, conveniently, do not call for eggs. Lucky me!  These little goodies smell and taste terrific. They also look good... when they are all done.  There are steps in the process that are down right alarming.

Don't read this recipe or look at these pics while drinking, in a library, or a quiet office. You might choke, or outburst!

These are sweet and slightly crunchy.  Without any extracts, the cocoa flavor really comes through.

3 cups GF baking mix
1/2 cup cocoa powder
1/4 tapioca starch
1/4 teaspoon salt
1-1/4 cup sugar (plus more for rolling later)
1/2 cup margarine
1/3 cup Very Vanilla Soymilk, room temperature

Combine the baking mix, cocoa, tapioca starch and salt in a medium bowl.  In your mixer, combine the margarine and sugar until light.  Slowly add the Soymilk.  When it is not cold from the fridge you can see it blending better with the margarine.  Using a large spoon slowly add the dry ingredients while mixing at low speed.  When it is all incorporated, scrape down sides of bowl, cover and refrigerate for about 30 minutes.

Lay some plastic wrap on a large baking sheet.  Divide the dough into 2 equal parts.  I wouldn't be afraid to divide it into thirds.  We are already temping fate by rolling gluten free dough into log, keeping it as cold as possible for as long as possible is not a bad idea.  I had NO PROBLEMS with dividing my dough in half only.

Put half the dough on top of the plastic wrap.  Start to press, and roll, and yes, squeeze into a log shape as best you can.  It is still VERY SOFT and sticky but don't worry. Repeat this process for the remaining dough.

Place the plastic wrapped logs on a cookie sheet and put in the freezer for at least 2 hours.  Mine hung out there for about 5.

Preheat oven to 375.  Line a baking sheet with parchment and set aside.

Remove one log from the freezer.  Gently work the flattened bottom into a more rounded shape while still wrapped in plastic.  Remove the plastic and roll the dough log in sugar.  I used another baking sheet to do this. I have 2 normal sized ones and 2 commercial sized ones.  I baked with normal sized ones and prepared on the commercial sized.

Cut the logs into 1/4" thick slices and place on cookie sheet.  They do not spread or rise.  I put 15 on a cookie sheet to bake.

Bake for 10 minutes. The edges should feel set and firm.

Cool on the pan for 5 minutes.  Remove and cool completely.


















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