Slice and bake. They might just be my favourite type of cookies. You make a batch (or two or three), make a log (or two or three), put them in the freezer and forget about them. Then, whenever you have a sudden cookie craving, you whip the logs out of that frozen wonderland and chop them. Then bake and eat! Although they aren’t quite instant from when you make the dough, they are wonderful to make lots of then freeze over the holidays.
For that precise reason, these will be my entry into Holiday Food Fest. Since this week’s theme is holiday desserts, these are spot on. Why? Because in the middle of your big food production you can make a batch of these (or even better – slice and bake a couple of them!) and they don’t require all that much effort. In my books, that is exactly what you want in any cookie, holiday or not =D. This week is hosted by Fishmama at Life as Mom, where there is a lovely apron giveaway.
This post is also linked to What can I eat thats gluten free?, the Holly Bloggy Recipe Exchange and Friday Foodie Fix, and Slightly Indulgent Tuesdays. And will be my submission to December’s Go Ahead Honey, Its Gluten Free event hosted by Stephanie, where the theme is Holiday Cookies!
“I’m addicted to cookies” is what my brother said as he ate his fourth one. That is the only thing about these cookies. They’re light and delicious. So there is a chance that they disappear a tad too quickly, but I’m not sure that thats actually a bad thing =D.
Gluten Free Chocolate Almond Wafers
Adapted from Land-O-Lakes.
1/2 cup sugar
6 tbsp butter, softened
1.5 ounces unsweetened chocolate, melted and cooled
1/2 tsp almond extract
3 tbsp sorghum flour
3 tbsp tapioca starch/flour
2 tbsp sweet rice flour
1 tsp baking powder
1/4 cup slivered almonds
1. Combine sugar, butter, melted chocolate, egg and almond extract in a large bowl. Beat until creamy.
2. In a small bowl, combine flours and baking powder. Slowly add into the liquid mixture. Stir in almonds.
3. Shape dough into a 12 inch long, 1 1/4 inch wide log on waxed paper and wrap up. Refrigerate until firm, 2 hours or overnight.
4. When you want to eat them, preheat oven to 350 degrees Fahrenheit. Cut log into 1/4 inch slices, using a sharp knife. Place each slice 1 inch apart on a parchment paper lined cookie sheet. Bake for 9 to 11 minutes, or until set. Cool completely.