Happy Monday you all! I totally meant to post this last Sunday, but my life has still been crazy busy. Saturday we finished up our summer season, so I will have more time to write. And to play in my kitchen. Baking for markets are fun for me, but there is a difference in producing large quantities of food on Fridays to just focusing on creating one recipe. Truthfully I am exhausted by the end of the nights on Fridays and ready for a nap Saturday afternoons, if I have time for one.
So I am looking forward to this pause, to do markets once a month. I hope to just let my creativity run rampant in testing new recipes, because I truly love that. I also plan on doing some major praying and exploration into my future baking plans. What I really want to contribute. My hearts wants a little house tea and coffee place with pastries. With helpers. But I really want a big outdoor table and to fix several course meals. I want to bring people together, to connect over delicious food. I want to do more cooking classes. My dreams are shaping more into an experience, rather than mass production. I want to do farm-to-fork eating and a low-key pastry shop. Some place where bible studies want to come and meet. Somewhere were bridal or baby showers want to come. I want a place that encourages fellowship, over tasty, creative food.
We’ll see what develops out of that. I know that this week my focus is to make a cheese and thyme apple pie. Because people have been making pies with cheese crusts for a long time. And I saw one with thyme. I HAVE to make a gluten-free one. Period.
These cookies I am sharing, were one of my favorite things I’ve made recently. Once frozen, they reminded me of my grandma’s sandies. So tasty. My mom loved them too. She planned on hoarding them, but my nephew Trenton spotted them, so she had to share. I got the Trenton approval, which is important, because children can be brutally honest. He would tell me if it wasn’t very good.
I think I was most happy, because the moose cookies kept their shape. A year ago I used it and the cookies did not resemble a moose at all. See below, I attempted to turn them into buffalo instead. It had me a little scared, so I have waited a full year to give it another go. Plus I didn’t have any leaf cookie cutters for Fall. How that is, I have no clue because I have a huge drawer full of cookie cutters. But for some reason moose make me think of Fall. Or my mind is thinking that I would love to be in the mountains in the Fall spotting moose.
Gluten-Free Maple Cut-Out Cookies
- 1 cup butter, softened
- 1/4 cup maple sugar
- 1/4 cup arrowroot flour
- 1 tsp maple flavoring
- 2 1/2 cup almond flour
- 1 1/2 cup organic powdered sugar
- 1/3 cup maple syrup
Let’s Make it Happen: Beat the butter, maple sugar and arrowroot flour until light and fluffy. Add the maple extract. Slowly beat in the almond flour. Wrap dough and refrigerate for 45 minutes.
Preheat oven to 325.
Roll dough out between two pieces of parchment. I like mine pretty thick, so this is personal preference to the size and thickness you roll to. Arrowroot flour the cookie cutter. Cut desired shapes. Place on a parchment lined cookie sheet, leaving space in between cookies. Repeat with remaining dough. Freeze for 10-15 minutes.
Bake for 15-20 minutes or until the cookies start to turn golden on the parameter. I also have to admit that I am someone who prefers my cookies lighter in color, evenly slightly under-done. Once done, transfer to wire racks.
For the glaze: beat the ingredients until there are no clumps of organic powdered sugar. Place in a piping bag. Pipe a border around, then fill in and flood the rest of the cookie. Use a toothpick to assist in this, if you need. For the pumpkin I let the first layer dry and then I piped on the design. Allow the glaze to dry, eat and enjoy!