We are in the middle of our first major snowstorm of winter – 30 cm expected in the next 36 hours.
Tomorrow after work I’m gonna get on my snowpants and take a garbage bag over to a nearby park …and burn down the hill. Man, I love snow.
Here are my new favorites – one is a gluten-free, sugar-free cookie I made for my friend, Sam, who is anti-wheat.
Chocolate Cookies with Gin-Soaked Raisins
1/2 c Golden Raisins, soaked 8 hours in 1/3 cup gin (can soak up to one week)
3 c confectioners sugar
2/3 c unsweetened cocoa powder
1 tsp instant espresso powder or 2 T finely ground espresso beans
2 T allpurpose flour
3/4 tsp salt
3 large egg whites
1/2 tsp vanilla
8 oz pecans, toasted and chopped
Preheat oven to 350 – butter and flour two large cookie sheets.
Mix confectioners sugar, cocoa, espresso, flour and salt with electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
Drain raisins, then add to dough with pecans. Dough will be extremely thick and sticky.
Drop 1/4 cup dough for each cookie onto baking sheet, spcing them at least 3 inches apart, and pat down each mound to 1/2 inch thick.
Bake 15 to 17 minutes, rotating sheet halfway through baking time.
Gluten free, sugar free cookies
1 Tbsp raisins
3 Tbsp hot water
1 ripe banana
1 Tbsp margarine or butter
2 T Peanut Butter
1/8 tsp salt
1 scant tsp egg replacer (if vegan) or 1 egg
1/2 tsp pumpkin pie spice
1/2 tsp vanilla and almond extracts
2/3 cup rice flour
1 tsp baking soda
1/2 tsp baking powder
soak raisins in hot water and set aside.
Cream banana, marg, pb, then add salt and egg, and spices and beat. Add raisins and water and beat more.
Slowly add rice flour and baking soda etc.
Bake at 350 for 8-12 minutes (do not overbake). Makes 8 cookies.