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writing this down so I don't forget how
Say you have a friend who can eat no gluten, but eggs, rice, and nuts are not a problem.
Sweet Rice Flour Cookies in Varieties (about sixty little cookies)
You cream a cup of butter and a generous three-fourths or a scant cup of sugar. You beat in three large eggs and a tablespoon (or two?) of lukewarm water. You beat in three cups of rice flour give or take, depending on the absorptiveness of the flour at hand, and two teaspoons of ordinary double-acting baking powder. Now you divide the dough into parts, depending on how many kinds of cookies you're going to make.
for poppy seed cookies and pits of love, together:
take about two-thirds of the dough and mix into it the grated rind of half a lemon, a quarter to half teaspoon each of cinnamon, vanilla, orange flower water, and almond extract -- clearly you can simplify this seasoning if you care to. Further divide this into a one-third and a two-thirds part, roughly, with the one-third part a little generous and the two-thirds part a little scant. Roll the smaller part into twenty or so one-inch balls and flatten them on the parchment paper where they will be baked. Flatten them slightly with the bottom of a water glass, then sprinkle them with poppy seed and flatten them some more. Bake them at 350 degrees for I think ten minutes. They get cooked but not brown.
For the pits of love, roll the rest into twenty or so one and a quarter to one and a half inch balls. Put them on the parchement and poke a well in each one with your thumb. Sieve about half a cup of jam to make a thick smooth goo, and fill each pit almost to the top with the jam. Bake them at 350 degrees for I think more like fifteen minutes until they are firm enough to handle.
For peanut or nut cookies: mix about one-half teaspoon of vanilla and almost a teaspoon of cinnamon into the dough, without any of the other flavors, except you might use almond extract for almonds or hazelnuts. Roll the dough into about twenty one and a half inch balls. Flatten lightly with the busy little water glass. Press nuts into the dough in an attempt to be decorative. Flatten a bit more and cook for about fifteen minutes, maybe twelve. Again, you want firm, not brown.
I didn't have cocoa but if I did I would have made some cocoa ones. I also thought about making golden raisin ones and peanut butter ones. Or jam sandwiches. You could do coconut too. Or sweet potato. I used blackberry jam, but any kind would do.
Sweet Rice Flour Cookies in Varieties (about sixty little cookies)
You cream a cup of butter and a generous three-fourths or a scant cup of sugar. You beat in three large eggs and a tablespoon (or two?) of lukewarm water. You beat in three cups of rice flour give or take, depending on the absorptiveness of the flour at hand, and two teaspoons of ordinary double-acting baking powder. Now you divide the dough into parts, depending on how many kinds of cookies you're going to make.
for poppy seed cookies and pits of love, together:
take about two-thirds of the dough and mix into it the grated rind of half a lemon, a quarter to half teaspoon each of cinnamon, vanilla, orange flower water, and almond extract -- clearly you can simplify this seasoning if you care to. Further divide this into a one-third and a two-thirds part, roughly, with the one-third part a little generous and the two-thirds part a little scant. Roll the smaller part into twenty or so one-inch balls and flatten them on the parchment paper where they will be baked. Flatten them slightly with the bottom of a water glass, then sprinkle them with poppy seed and flatten them some more. Bake them at 350 degrees for I think ten minutes. They get cooked but not brown.
For the pits of love, roll the rest into twenty or so one and a quarter to one and a half inch balls. Put them on the parchement and poke a well in each one with your thumb. Sieve about half a cup of jam to make a thick smooth goo, and fill each pit almost to the top with the jam. Bake them at 350 degrees for I think more like fifteen minutes until they are firm enough to handle.
For peanut or nut cookies: mix about one-half teaspoon of vanilla and almost a teaspoon of cinnamon into the dough, without any of the other flavors, except you might use almond extract for almonds or hazelnuts. Roll the dough into about twenty one and a half inch balls. Flatten lightly with the busy little water glass. Press nuts into the dough in an attempt to be decorative. Flatten a bit more and cook for about fifteen minutes, maybe twelve. Again, you want firm, not brown.
I didn't have cocoa but if I did I would have made some cocoa ones. I also thought about making golden raisin ones and peanut butter ones. Or jam sandwiches. You could do coconut too. Or sweet potato. I used blackberry jam, but any kind would do.
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That is wonderful recipe
And BTW, your fairly long ago (last spring, 2007) advice that my cherry tree would have a 'mast year' proved out. I've picked cherries until I can't pick anymore and have nine pounds stored in the freezers. friends have harvested a bunch and a friend who is braver about ladders (and brought her own) got the next two feet up today. they'll have blown past ripe in the next few days, but all the rest are too high to pick.
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Maybe raisin and bits of lemon peel? I still remember the box of meyer lemons as one of the great acts of true friendship....
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I'm going to try all sorts of things. Including doing it with garbanzo flour.