Checkerboard/Neapolitan Cookies, GF

Makes 4 dozen

Ivy, This is a cookie that I adapted from one of my favorite Martha Stewart recipes shortly after we switched to Gluten Free living. I always make it at Christmas! --Nicole (WildFlours Christmas Cookie Exchange: Gluten Free, Egg Free, Nut Free ** Recipe by Nicole Wang)

ingredients

Ingredients:

1 cup dairy-free shortening – or coconut oil or butter
1/2 cup sugar
1/4 cup brown sugar
2 tsp vanilla extract
3/4 tsp egg replacer by Ener-G mixed with 1 Tbls rice milk (plus extra see step #8)
2 3/4 cup Nicole’s GF flour mix
1/8 tsp baking soda
3/4 tsp xanthan gum
1/4 tsp salt
1-5 Tbls rice milk (depending on how dry the dough is)

Nicole’s Gluten Free Flour Mix:

4 cup brown rice flour
2/3 cup millet flour
1/2 cup potato starch flour
1 1/3 cup tapioca flour
1 1/2 cup sweet rice flour

directions

Instructions for Checkerboard Cookies:

1
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2
2. Using an electric mixer on medium, cream shortening, sugar and brown sugar. Add vanilla extract and egg replacer and blend.
3
3. In separate bowl, combine flour mix, baking soda, xanthan gum and salt. Stir thoroughly.
4
4. Set mixer on low and add flour mixture to creamed butter. Mix. Add additional rice milk in 1 Tbls increments until dough pulls together.
5
5. Divide dough in half. Press one half into a rectangle between two sheets of waxed paper or parchment or saran wrap. Press to 3/4” thick. Set aside.
6
6. Add 3 Tbls cocoa powder to second half of dough and mix well. Then press the chocolate dough into a rectangle between two sheets of waxed paper as before.
7
7. Using a ruler, slice dough length wise into 3/4” strips with a sharp knife.
8
8. Assemble cookie dough on a flat surface lined with saran wrap. For the first layer, alternate one vanilla, one chocolate, one vanilla strip of dough, brush egg replacer lightly onto each strip while assembling (mix 1 tsp egg replacer powder and 2 Tbls cool water). Reverse this for the second layer, ie. one chocolate, one vanilla, one chocolate. Then reverse again, one vanilla, one chocolate, one vanilla.
9
9. Wrap assembled cookie dough in saran wrap and refrigerate 1/2 hour at least. Preheat oven to 350.
10
10. Remove dough from fridge, remove saran wrap and slice with a sharp knife about 1/8” thick. Arrange on cookie sheet and bake for 10-12 minutes. These should not color, you want them “just baked”.

Instructions for Neapolitans:

1
1. Make one batch of dough. Divide and put into separate bowls. In one bowl add a few drops of red food coloring or other color you like. You can also add dried fruits to this one.
2
2. Make another half batch of dough. Replace 1/4 cup of the flour blend with cocoa powder.
3
3. Line small glass dish with parchment paper . Layer dough by pressing into the bottom of dish one at a time, getting each layer smooth. Use your hands to do this.
4
4. Let chill in fridge for a few hours. Remove from dish and cut into cookie size pieces. Lay on prepared cookie sheets and bake 10 minutes.

Source: Nicole Wang