It’s Christmas cookie time around here and I’ve been giving gluten free variations a try.
I made up the dough the night before without my camera. Sorry, no photos of that part.
So here we are at the fun part, scoop out chilled dough and make little balls.
Roll them around in powdered sugar until they’re completely covered in it.
Arrange on a baking sheet.
and bake at 350 for a bout 10 minutes.
Yes, I chose this recipe because of the simply elegant food styling by Stephana Bottom and photography by Steve Giralt. All the photos in the cookie section looked great.
I don’t know why this one didn’t crack.
After tasting them I think a little more sugar would be nicer. They are supposed to be cookies after all.
Double Chocolate Crackles
Adapted from foodnetwork
- 1 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon xanthan gum
- 1/2 cup granulated sugar
- 1/2 cup Dutch-process cocoa powder
- teaspoon baking powder
- 6 tablespoons butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup white chocolate chips
- 1 cup confectioners' sugar
Whisk the flour, xanthan gum, granulated sugar, cocoa powder, and baking powder in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour or over night.
Preheat the oven to 350 degrees F. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.