BakeItUp

This is not my recipe in the way that the others I've shared thus far have been. I didn't do too much improvising with this one, because it was my first go around with gluten-free anything. This one comes almost directly from celiac.com, though the recipe there is poorly written. Mind you, for someone who is highly sensitive to gluten, it's my understanding that using your regular, gluteny equipment might pose a problem, so you might not want to serve this to dear Aunt Emma unless you check with her first.

( Gluten Free Corn Biscotti )

The name isn't a typo, it's a nod to a the main ingredient, which is what gives the cookie a special texture.

( Crispies Cookies )

I owe you all a cookie recipe! Yesterday went all haywire and I didn't get one posted, so today I will post two. First up, one for Saturday, when there's a little extra time for a baking project. This is my fussed around version of the delicious almond cookies that are typically only available at Chinese restaurants. The ones at restaurants, I've learned, are typically made with lard, if made on-site, or with the cheapest form of shortening if pre-bought. Yuck and double yuck. This version is less crumbly and more flavorful, in my opinion, and made with good, old-fashioned butter.

( Almond Cookies )

It's my birthday, and so I'm being indulgent. This is my favorite cookie. In fact, it's a cookie based on my favorite cake. Red velvet cake, however, is complicated. Red velvet cookies on the other hand? Easy peasy.

( Frosted Red Velvet Cookies )

From now through May 16, I will be posting a new cookie recipe every day in celebration of three_weeks_for_dw, an effort to create new and unique content in Dreamwidth journals and communities to celebrate the first anniversary of open beta. Anyone who like to join in and post new recipes here (that aren't posted outside of Dreamwidth) during these three weeks, please feel free, and please be sure to tag your recipes with the "three weeks for dreamwidth" tag.

For the first cookie recipe, a good way to use up bananas that are too soft to eat out of hand.

Gingery Banana Cookies
½ cup butter at room temperature
1 cup (packed) light brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 cup mashed banana (2-3 medium bananas)
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped walnuts (optional)

Directions

In a large mixing bowl, combine butter, sugar and vanilla and cream with an electric beater until light and fluffy. Add the eggs and beat just until well incorporated. Fold in the bananas and set aside.

Sift (or whisk) the flour, baking powder, ginger, cinnamon, baking soda and salt together into a separate bowl.

Mix the dry ingredients into the banana mixture in small batches, until completely incorporated. If desired, add the walnuts.

Chill dough 30 minutes to 1 hour.

Preheat oven to 350°F/165°C.

Drop by teaspoonful onto greased or lined cookie sheet. Bake for 8-10 minutes. Cookies are ready when they bounce back when lightly touched.

These cookies aren't the dense and chewy sort of oatmeal cookie, but a puffy, more cake-like cookie that invites you to eat and eat... and eat a few more.

( The recipe )