My fruit and nut cookies are perfect for Christmas. The pistachios and the dried fruit in these cookies give them an unmistakable hint of the season. These cookies have a little something for everyone, so no matter what mood you are in- these cookies will hit the spot! Every bite is just a little bit different! So, turn some Christmas music on and get baking!
P.S. My favorite Christmas album is Poets & Angels: Music 4 the Holidays. I look forward to that Spanish guitar all year! Any suggestions for other great Christmas albums? I want to add a few cds to my collection this year. What is your all-time fav Christmas music?
FRUIT AND NUT COOKIES
2 1/4 cups gluten free flour mix (I used equal parts sorghum, tapioca, and brown rice flour)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1 stick of unsalted butter plus 6 tablespoons (or 14 Tablespoons), room temperature
1 cup of brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 cup white chocolate chips
1/2 cup shredded coconut, chopped/ground in food processor (my hubby doesn’t like the texture of coconut, so I hide it!)
1/4 cup mini chocolate chips
1/2 cup pistachios, chopped
1/2 cup dried cherries, chopped
1/2 cup dried assorted fruit (I did pears, apples, apricots), chopped
1/2 cup slivered almonds
In a med. bowl, sift together your dry ingredients- flour mix, baking soda, salt, and xanthan gum. Set aside. In your stand mixer, cream your (14 Tablespoons) butter and sugar until fluffy- about 3 minutes. Scrap down the sides to make sure the sugar and butter are thoroughly combined. Add your eggs one at a time; then add your vanilla. Slowly add your dry ingredients until fully incorporated. Then it is time to add your own custom mix-ins. I have given my proportions above for coconut, pistachios, dried fruit, almonds, and white and mini semi-sweet chips. After you add your mix-ins, cover your dough with saran wrap and refrigerate for at least a few hours (to prevent the cookies from spreading). When you are ready to bake, use a tablespoon of dough and space about 2-3 inches apart. Bake for 10-13 minutes at 350 degrees.
Makes about 3 dozen soft, chewy, delicious, fruity, nutty, gluten-free Christmas cookies.
These freeze beautifully- I am freezing some for my upcoming plane trip to CA.
Ginger Lemon Girl has promised to do a gluten-free Christmas cookie round-up on Dec. 17th. Get your entries in! I can’t wait to see all those gluten-free cookie recipes!
And for all you locals of Raleigh, the News Observer published this article about celiac disease/gluten free food industry last Saturday. Sorry I missed it! It mentions a couple of gluten-free dining choices in the Triangle area. However, in my opinion, there are not a lot of gluten-free dining choices out there. If you are a citizen of the Triangle area, let me know if you dare go out to eat and where!?
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