Posts Tagged ‘Allergy Free Cookies’

Where do I find Gluten Free Cookies that Taste Good?

Right here I say! Here is another video product demonstration…I enjoy doing these for some strange reason…maybe I feel like someone is listening to me, or maybe I like talking more than writing! Biscottea has several wonderful cookies that we carry: Chai Tea Shortbread, Blueberry Tea Shortbread, Blueberry Tea Shortbread Grab and Go (their small 2 cookie pkg.), Chai Tea Shortbread Grab and Go, Earl Grey Tea Shortbread and the small package version, Earl Grey Shortbread Grab and Go. These cookies are Gluten Free, Wheat Free, Egg Free, Soy Free, Yeast Free and Kosher. The only one of these gluten free cookies that has egg and yeast is the Biscottea Chai Tea Shortbread Cookie, which is the cookie that I talk about below. I know I sell this stuff, but I have to say, honestly, I really like them. They are “light” tasting and perfect for an after dinner light dessert. And, you don’t have to mix, stir or bake! Take a peek for yourself….

Enjoy Life Allergen Free Cookie Recipe

Yes…I am on an “Enjoy Life Love Kick”! I promise to get back in the kitchen for my next recipe post, but just had to share this last one I received from our friends over there last week. This one takes one of their wonderful cookies, Enjoy Life Snickerdoodle Cookies, and turns it into a “ramped up” dessert. All their products are Allergen Free – Dairy free, Egg free, Nut Free and also Gluten Free.

Dare you to make these and eat just one!                                                                           

Enjly Life Allergen Free Cookie Recipe

Enjoy Life Allergen Free Cookie Recipe

        

Ingredients:

1 box Enjoy Life Snickerdoodle Cookies
1 Tbsp. Agar (optional)
6 Tbsp. Raspberry Preserves
Confectioner’s sugar, made with Tapioca for dusting
Directions:

1) Preheat oven to 325ºF.
2) Take each Snickerdoodle cookie and press down for a 2″ diameter. Try to keep the round shape when pressing. Optional: use a crimped-edge pastry dough cutter to trim edges for a “scalloped” look.
3) Cut a small round hole in the center of half the cookies. Use round dough cutters, wide end of pastry tip or a bottle top for this.
4) Place cookies on a parchment-lined baking sheet and bake for 5 minutes. For crispier cookies, bake an additional 2-3 minutes. Allow to cool.
5) While cookies cool, combine raspberry preserves and agar (if using, will make for a firmer filling). When the cookies are cool, spread the jam on cookies without a hole and top with a cookie with a hole, making sure to push down enough to push a little jam up through the hole. Repeat with all remaining cookies.
6) Using a fine strainer or sifter, dust the top of the cookies with confectioner’s sugar.

Enjoy immediately or store in an airtight container for 2 days.

Yield: 6 cookies 

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