Gluten Free Oatmeal Cookies

Another freezing cold day in Chicago and I decided to do some baking - Gluten Free, of course!  We are on the countdown to spring break and I thought I'd make some treats to have for our upcoming long drive to Florida on Friday... ANYTHING to get out of packing a family of 6 for vacation. 

This is a recipe that I have used for YEARS, that I love, and I just adapted to gluten free.  If I plan on freezing half the batch, I will typically underbake the cookies slightly.  My kids cannot tell the difference between my old recipe and new recipe.  For carb counts, since I try to make these fairly small, I generally estimate 12 carbs per cookie for Colleen - for my T1 friends out there!  Enjoy!

Gluten Free Oatmeal Cookies

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons GF vanilla
1 1/2 cups all-purpose GF Flour (I use Gluten Free Pantry All-Purpose, by Glutino)
1 teaspoon GF baking soda
1/4 and 1/8 teaspoon xanthum gum
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
3 cups GF old fashioned rolled oats (I use Bob's Red Mill)

Preheat oven to 375 degrees.

Beat butter and sugars at medium speed with electric mixer until creamy.  Add egg and vanilla, beating well.

Combine flour and next 4 ingredients in a bowl, stirring well.  Add to butter mixture; mix until well blended.  Add oats; stir well.  Drop by rounded tablespoons onto baking sheets lined with parchment paper.  Bake for 10 minutes.  Cool on pan for 2 to 3 minutes, then remove cookies and cool on wire rack.  

These are DELICIOUS right out of the oven!  YUM!

    

Sweet Cherries Reversible Aprons!

As most friends know, I am always wearing an apron.  I think I should have lived in the 1950's...  But I have perfected my favorite apron - and it's reversible, for 2 looks in one!  This is one of my favorite Heather Bailey prints, with a polka dot pattern and pocket on reverse side.  I will be posting this apron and a few others on my Etsy shop soon, so take a peek!  What a great hostess gift or for yourself!

New Oil Cloth Totes!

A few of my new favorite Oil Cloth Totes!  Check out a few of my new items - loving these prints and color combinations.  All available for purchase - just in time for Spring Break!  You can send me a message or go through my new Etsy shop to order!  

www.etsy.com/shop/SweetCherriesGoodies

  

Gluten Free Sugar Cookie Cutouts

We're just starting our Gluten Free new normal life and, of course, one of my major concerns is still having treats (GOOD treats) that all 6 of us can eat and enjoy!  So far, I'm finding it best to just modify my good regular recipes... and this is one that was a success!  These truly don't taste any different than the gluten-full version.  Hope you like...

Gluten Free Sugar Cookie Cutouts

2/3 cup butter, softened

3/4 granulated sugar

1 tsp. gluten free baking powder

1/4 tsp. salt

1 egg

1 Tbsp. milk

1/2 tsp. gluten free vanilla extract

1/2 tsp. gluten free almond extract (can substitute vanilla instead of almond, if needed)

1/2 tsp. xanthum gum

2 cups all-purpose Gluten Free flour (I used Glutino - Gluten Free Pantry All-Purpose Flour)

Potato Starch, for use in rolling dough

In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.  Add granulated sugar, baking powder and salt.  Beat until combined.  Beat in egg, milk and vanilla/almond until combined.  In separate bowl, mix the xanthum gum with the flour.  Add flour mixture into batter - mixing as much as you can with the mixer.  Once dough is mixed (will be sticky), form into a disk on wax paper, wrap and chill for at least an hour (can be overnight).  This will make it easier to handle. 

On a lightly "floured" surface - using potato starch - roll half the dough at a time until 1/8 to 1/4 inch thick.  Cut into desired shapes.  

Bake at 375 degrees on parchment paper covered cookie sheets for 8 to 11 minutes, until cookies are lightly browned.  (The gluten free cookies take a little longer to cook than when I use regular flour.)  Transfer to wire rack and cool.  **You can freeze these cookies and frost later.  

Powdered Sugar Icing (I usually half the recipe below)

1/3 cup butter, softened

3 cups confectioners sugar

1 tsp. vanilla

1 - 2 Tbsp. milk (until desired consistency)

gluten free food coloring, if desired

Mix all ingredients with a mixer.  I generally keep adding milk until it's close to a glaze consistency.  

Where to start?

New year, new projects!  I just ordered some beautiful fabrics and now it's deciding where to start!  (These are so pretty - my girls are beside themselves picking out "favrics" for their new tunic tops, skirts and bags!)  Looking forward to a great 2013 and some creative new ideas...

The Numbered Cousin Project!

I cannot claim credit for this idea - completely stolen from Martha Stewart!  At our annual Graham family trip to Wisconsin this summer, we bought the kids matching Old Navy $5 t-shirts and had the number of the cousin (all 18) printed on the back!  They were adorable and quite the hit on the night of the Olympic Opening Ceremonies!  And next year we need 20....  

5 of 18 on the dance floor!

My girls in their T's

My First Quilted Bag...

Never thought I'd have the patience to QUILT, but I had such a fun time making this bag.  Most of these fabrics are from Sandi Henderson/Michael Miller Meadowsweet - one of my very favorite collections.  They're fabrics I LOVE and had so many scraps of...  just had to be resourceful with them.  This is a library tote style - just a little big bigger.  A very fun project - with a one-of-a-kind finished product!