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Gluten Free Cookies from Martha Stewart Recipes
1. brownies MSO

	6 tablespoons unsalted butter, cut into pieces, plus more for pan
	1/3 cup cornstarch (spooned and leveled)
	1/4 cup unsweetened cocoa powder
	1/2 teaspoon ground cinnamon
	1/2 teaspoon fine salt
	12 ounces semisweet chocolate chips
	3/4 cup sugar
	1 teaspoon pure vanilla extract
	3 large eggs
	1 cup chopped toasted pecans
1.	1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
2.	2. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
3.	3. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Cook's Notes
Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level it in a measuring cup. If you prefer, swap toasted walnuts or hazelnuts for the pecans. For a really sweet treat, serve these brownies a la mode. Store brownies in an airtight container, up to 3 days.

2.  Macaroons
	2/3 cup sliced blanched almonds (71 grams)
	1 cup confectioners' sugar (117 grams)
	2 large egg whites, room temperature

Eggs Extra Large Brown
$3.49 thru 10/26
	1/4 cup granulated sugar (53 grams)
	Jam or other filling
1.	1. Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
2.	2. Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
3.	3. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
4.	4. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
5.	5. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
6.	6. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
7.	7. With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
8.	8. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
Cook's Notes
When Martha made this recipe on Martha Bakes, she used strawberry jam for the filling.

2a.  Almond Macaroons
	4 ounces almond paste (about 5 1/2 tablespoons)
	1/2 cup confectioners' sugar, plus more for dusting
	Pinch of coarse salt
	1 large egg white
	1/4 teaspoon pure vanilla extract
	1/4 cup sliced almonds
1.	1. Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
2.	2. Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

3.  Cherry Oat Bars
	Coconut or extra-virgin olive oil
	3 cups gluten-free rolled oats
	1/2 cup unsweetened dried cherries
	1/2 cup unsweetened dried dates
	2 teaspoons ground cinnamon
	1 teaspoon coarse salt
	1/2 cup smooth natural almond butter (at room temperature)
	4 tablespoons ground flaxmeal
	1/2 cup unsweetened applesauce
	1/2 cup honey
	3 tablespoons orange juice
	1/4 teaspoon vanilla extract
1.	1. Heat oven to 350 degrees. Brush an 8-by-8-inch pan with oil and line with parchment paper.
2.	2. Combine oats, cherries, dates, cinnamon, and salt in a medium bowl. In another bowl, combine almond butter, flaxmeal, applesauce, honey, orange juice, and vanilla and stir to combine. Add wet mix to dry one and stir to combine. Press mixture evenly into pan with your fingers and bake on middle rack until golden brown and firm, 30 minutes. Let cool completely, then remove from pan and cut into 9 squares.
3.  Jam Macaroons
	3 cups sliced blanched almonds
	2/3 cup sugar
	1/4 teaspoon salt
	2 large egg whites
	1/2 teaspoons vanilla extract
	1/4 cup apricot (or other) jam
1.	1. Preheat oven to 350 degrees. In a food processor, finely grind almonds, sugar, and salt. Add egg whites and vanilla; pulse until a ball forms.
2.	2. With wet hands, shape level tablespoons of dough into little balls (dough will be very sticky). Place on parchment-lined baking sheets; flatten slightly. Use moist finger to make an indentation in the center of each cookie. Bake until crackly and light golden, 15 to 20 minutes.
3.	3. Cool 5 minutes; transfer to a rack. Meanwhile, warm jam over low heat or in microwave in 10-second intervals until slightly liquefied and easy to spoon. Spoon jam filling into each cookie. Let set, about 5 minutes.
4.  Chocolat Walnut Brownies
	1/3 cup extra-virgin olive oil, plus more for brushing
	8 ounces dark chocolate (at least 70 percent cacao), chopped
	1/3 cup light-brown sugar
	1/3 cup pure maple syrup
	2 large eggs
	2 tablespoons unsweetened cocoa powder
	1/2 teaspoon baking soda
	1/4 teaspoon coarse salt
	2/3 cup almond flour
	1/2 cup coarsely chopped walnuts
1.	1. Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with oil. Line with parchment, leaving overhang. Brush parchment with oil. Melt half of chocolate in a heatproof bowl; whisk in oil, sugar, and syrup. Remove from heat. Whisk in eggs, one at a time, then cocoa, baking soda, and salt. Fold in flour and remaining chocolate. Pour batter into prepared pan; sprinkle with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch squares.
5.  Nut-Oat_Chocolate Chunk Cookies
	2 cups pecans, chopped
	1 cup old-fashioned rolled oats
	3/4 teaspoon baking powder
	1/2 teaspoon coarse salt
	1/2 teaspoon cornstarch
	1/4 cup extra-virgin olive oil

Bertolli Olive Oil Extra Virgin
$12.99 thru 10/28
	1/4 cup pure maple syrup
	1/2 teaspoon pure vanilla extract
	3 ounces dark chocolate, chopped into 1/4-inch pieces (1/2 cup)
1.	1. Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
2.	2. Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
3.	3. Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.