These cookies were a favourite with my two favourite girls, Katie and Maddie. Maddie had an allergy to egg whites and wheat as a child, so these were perfect for her. They loved to make the balls of dough and press the thumb print and fill it with jam. These always came out messy and delicious and barely lasted a day. You can save the egg whites for tomorrow’s coconut macaroon recipe.
Katie’s and Maddie’s Raspberry Jam Thumb Cookies
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
Dry ingredients: (mix in a separate bowl)
2 1/2 cups gluten-free flour mix (or regular wheat flour)
1/4 tsp baking soda
1/4 tsp salt
1 cup butter, room temperature
3/4 cup sugar
1 tsp vanilla
2 egg yolks
1/2 cup raspberry jam (or jam of your choice)
Mix dry ingredients in a separate bowl. Cream butter and sugar in a mixer until fluffy, add vanilla and egg yolks and beat again. Gradually mix in dry ingredients until combined. You can chill the dough at this stage or bake right away. Make dough into 1 inch balls and place on cookie sheet at least 1 1/2 inches apart. Make a depression in the dough with your thumb. Place a tsp of jam in depression. Place in oven and bake for 7-8 minutes until bottom edges are lightly golden. Cool on pan for 5 minutes before transferring to a cooling rack. Enjoy. Cheers, Michele
Since the Ginger Cookie recipe was a trip down nostalgia lane, I thought I would include another recipe for a cookie I grew up with. My mom made these amazing coconut and oatmeal cookies when I was little, they are buttery, crispy and delicious. Just an awesome cookie. You can replace the chocolate chips with raisins or just leave them out.
Scratch Me Cookies
Preheat oven to 350 degrees F. Line baking pans with parchment paper.
Dry Ingredients: Mix together in a bowl
1 cup gluten-free flour (or regular flour)
2 cups oats
1 cup coconut
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup butter or shortening
1 cup firmly packed brown sugar
1 tsp vanilla
1 cup chocolate chips or raisins (optional)
Cream butter and brown sugar together, add egg and vanilla and beat til well mixed. Add dry ingredients in small batches and mix until all incorporated. Add chocolate chips or raisins. Scoop batter into 2 Tbsp size balls onto baking sheet leaving at least 2 inches between balls to allow the cookies to spread. Flatten the cookies down with your hand. Bake for 7-10 minutes, but watch them carefully as they burn easily. Allow to cool on baking pan for 5 minutes before transferring them to a cooling rack. Enjoy. Cheers, Michele
I am shifting gears from refashioning and thrifting to baking with this post. Ginger Cookies were a regular at Christmas when I was a kid and I still have had many requests to make them, for my family, throughout the year. I am Gluten Sensitive so these cookies are made with a Gluten Free flour mix. You can either buy one at the store or mix your own according to a mix recipe off the internet. But can be easily made with regular wheat flour.
Michele’s Triple Ginger Cookies
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Dry Ingredients: (Mix together in a bowl)
2 1/2 cups gluten-free flour (or regular flour)
1/3 cup finely chopped candied ginger
2 tsps baking soda
1/4 tsp salt
2 tsp ground cinnamon
1 Tbsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
3/4 cup butter
1 cup packed brown sugar
1/4 cup dark molasses (if you spray your measuring cup with cooking spray before adding molasses, it will come out of the cup easier)
1 Tbsp grated fresh ginger
Cream butter and sugar til fluffy, add egg, molasses and fresh ginger. Mix til well combined. Add dry ingredients slowly to prevent a cloud of flour mixture in the air. Mix until the dry and wet ingredients are well incorporated. You can chill the dough at this point as it keeps well in the fridge to be baked in small batches when you want a yummy warm chewy ginger explosion. Hell, I like to eat the raw dough as is. Put 1/2 cup of granulated sugar in a bowl. Roll the dough into balls about 1 Tbsp in size, but the size is up to you but will affect baking time and then roll the balls in the sugar. Place the balls on the parchment lined cookie sheets and flatten them with a glass dipped in the sugar, spacing the cookies 1 1/2 – 2 inches apart. Put the cookies in the oven to bake for 10 – 15 minutes. I like mine a little underdone to make them chewier. Allow to cool on the baking sheets for 10 minutes before transferring to cooling racks. These keep well in a tin for 4-5 days, but they never last that long. They freeze well too. Enjoy a little taste of Christmas from my house to yours. Cheers, Michele