Gluten Free Rosemary Shortbread Stars

I haven’t been knitting much lately due to work. But last night I did bake some cookies for Holidayville, our neighborhood’s Christmas shopping event. Shortbread is my favorite cookie, and rosemary is my favorite fresh herb, and I’m pretty sure I’ve had herb infused shortbread before. It sounded delicious, anyway.

First I cut and chopped fresh rosemary from my plant and made a compound butter with some Irish butter. I specifically chose non-US butter because I recently heard on The Splendid Table that European butter has a higher fat content by law. I thought, that’s gotta be a good thing for cookies, right?

After the butter had been infused for about 48 hours in the frig, I followed this recipe using my rosemary butter. However, I used Trader Joe’s gluten free flour mix, and I have learned that flour mixes are the kiss of death for gluten free cookies. But I didn’t have time to go to the natural food store and get all the right flours, and I did have xantham gum to add.

These cookies came out okay, but they were crumbly until fully cool, so I had to be careful transferring them to the cooling racks. The Irish butter makes them so rich you only really want one. If I were to make them again, I would use plain old unsalted American butter and go shopping for the individual flours like I should have done in the first place.

After Holidayville today, I plan to come home, plant myself on the sofa, watch goofy Christmas movies and knit until I pass out. I think tonight I’ll watch Christmas with the Kranks, one of my goofiest favorites. Bob will probably let me have my way, even though he doesn’t enjoy the dumb Christmas movies like I do.

Maybe next Saturday we’ll invite the kids over for Rare Exports, our most favoritest Christmas movie ever. We also enjoyed Krampus, and I think that should be queued this holiday season as well, even though it isn’t as well done as Rare Exports.

Do you have a favorite holiday movie? Is it silly and fun? Or serious and sacred? Or a horror, like ours?

Gluten-Free Gingerbread

This year I adjusted our gingerbread recipe so I’m going to post it here.

Cream:

3/4 cup coconut oil

with

2/3 cup blackstrap molasses

1/3 cup sorghum

(You can use all molasses.)

Add:

1/2 cup whole cane sugar

1 egg

Mix well.

Sift together:

4 cups gluten-free flour mix

(I added brown rice, tapioca, and sorghum flours to my regular mix.)

2 teaspoons baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1 tablespoon ground cinnamon

1/2 tablespoon ground cloves

(We like our gingerbread cookies really spicy. Also, look forĀ fair trade spices, coconut oil, sugar and molasses.)

Add dry mixture to wet and mix well. While mixing, add hot water one tablespoon at a time until dough is no longer crumbly. (I added three tablespoons.)

Refrigerate until stiff, 2-3 hours.

Roll out to 1/4″ thick and cut into shapes.

Bake at 375 degrees Fahrenheit for 10 minutes.

Makes a lot of cookies.

I mixed butter, powdered sugar, milk, and meringue powder for the frosting and decorated with candies. Look at these holiday candies I found at World Market this year!

They don’t break your teeth either. They have the consistency of, and taste like, a fun dip stick, according to Hans.