Kitchen Wisdom Gluten Free brings you these remarkably delicious butter nut cookies. Packed with protein and a bit decadent, variations of this cookie are familiar and popular in many European cultures, in the US we usually see them during the holidays. What I love about these cookies is their taste. They lend themselves beautifully to a cup of coffee.
Yields Approximately 4 ½ dozen
1 cup Butter, room temperature
1 & 1/4 cups gluten free Powdered Sugar
1 ¼ teaspoon gluten free Vanilla Extract
1 cup Walnut meal, processed very fine
1 cup gluten free Sorghum Flour
½ cup gluten free Brown Rice Flour
½ cup + 1 tablespoon gluten free Potato Starch or Arrowroot Starch
½ teaspoon gluten free Guar Gum
Preheat the oven to 275 degrees. Either butter a cookie sheet or line with parchment paper. Prepare and process the walnuts to a fine meal in a food processor. Place all dry ingredients (including the walnut meal) in a small, whisk to fully combine and place aside.
Cream butter, add 3/4 cup of powdered sugar and continue to cream with butter until light and fluffy. Make sure to scrape down sides with a spatula. Mix in vanilla.
Gradually mix in the dry ingredients.
With your hands, pluck pieces of batter about 1 ½ inches and shape into small barrel by rolling the plucked batter in the center of your palms. Then wrap around a finger to create the crescent bend. Place them about 2” apart from each other on cookie sheet.
Bake 35 minutes in the center rack of preheated oven, until just golden. Place ¼ cup of remaining confectioner’s sugar in a shallow bowl for dusting cookies. Place aside
Leave on cookie sheet for 10 minutes once removed from oven.
While the cookies are still warm, purge a cookie at a time in the confectioner’s sugar on the top and bottom. Place on cooling rack.
“Crescent Cookies” by Liz Conforti, Kitchen Wisdom Gluten Free(c) 2013
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