These are adapted from a recipe by pastry chef Anna Olson from Canadian Living’s December 2005 issue. These cookies are not too sweet -- a bonus in my books. After being puverized in a food processor, they also make great chocolate/mocha cookie crumbs to use as a base for cheesecake.
1 cup softened butter
1/2 cup GF icing sugar
1 tbsp instant coffee
1/4 cup hot water
4 tsp GF vanilla
1 cup brown rice
1/2 cup amaranth flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/4 cup cocoa powder
1/4 tsp salt
1/4 cup granulated sugar
Line cookie pans with parchment paper.
Dissolve coffee in hot water.
In a large bowl, lightly beat butter with icing sugar; beat in dissolved coffee and vanilla.
In a small bowl, whisk flours and xanthan gum with cocoa and salt. Stir into butter mixture and stir until combined. Divide into three parts. Shape each into a log one inch around. Wrap each in plastic wrap and refrigerate for at least one hour, until firm.
Slice logs into generous 1/4” thick rounds. Place 1” apart, on parchment paper-lined pans. Bake one pan at a time at 325F until tops of cookies are firm to the touch, about 25 minutes.
Pour sugar into shallow dish. Coat warm cookies, a few at a time, in sugar. Let cool on rack.
Makes about 5 dozen.
