Valentine Cornmeal Cookies

Love is in the air with the day made for love just around the corner. What do you mean you have no idea of what I am talking? None other than Valentines Day! I perfected this little sweet treat for those of you who are gluten free or have a friend or family member who is. These cookies have the same festive feeling as those gluten laden cookies that are so common in grocery store bakery departments this time of the year, only with more texture and flavor.


Here is my recipe and how I made these cookies.
Cookies:
4 tablespoons butter (no substitutes), softened to room temperature
1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste


Directions for Making Cookies:
1. Line baking sheet with parchment paper; set aside.

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder and salt. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a heart-shaped  cookie cutter, cut into 6 or more rounds. Repeat process for placing dough rounds onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges.

Orange Liqueur Glaze:
1 1/3 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1/4 cup milk chocolate chips
1 1/2 tablespoons whipping cream

Directions for Making Glaze:
While cookies bake, place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth, Spread to with in 1/4-inch of edge over hot cookies as soon as taken out of oven. Allow to cool for 10 to 15 minutes. Transfer to a cooling rack.


Garnish:
1 tube gluten free decorator icing

Directions for Garnishing or Embellishing:
When cooled completely, pipe icing around edge of orange glaze.

Servings: 10     Yield: 20 cookies

Oven Temperature: 350°F

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Inactive Time: 1 hour and 30 minutes
Total Time: 2 hours


Author Notes:
These cookies can be customized for any holiday simply by decorating appropriately with gluten free icing.

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving:  216.26
Calories From Fat (31%) 67.83

% Daily Value
Total Fat 7.93 g 12%
Saturated Fat 4.61 g 23%
Cholesterol 33.89 mg 11%
Sodium 94.5 mg 4%
Potassium 92.88 mg 3%
Total Carbohydrates 38.3 g 13%
Fiber 1.76 g 7%
Sugar 20.79 g
Protein 2.02 g 4%
Copper 0.03 mg 2%
Energy 904.85
Glucose 0.02 g
Iron 0.66 mg 4%
Lactose 0 g
Lysine 0.08 g
Magnesium 11.76 mg 3%
Manganese 0.03 mg 2%
Net Carbohydrates 36.54 g
Phosphorus 37.08 mg 4%
Riboflavin 0.06 mg 4%
Selenium 2.8 mcg 4%
Thiamin 0.05 mg 3%
Vitamin A 270.57 IU 5%
Vitamin B12 0.06 mcg 1%
Vitamin B6 0.05 mg 3%
Vitamin C 15.22 mg 25%
Vitamin D 8.12 IU 2%
Vitamin E 0.24 mg 2%
Vitamin K 0.51 mcg <1 p="p">Zinc 0.3 mg 2%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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