On the first day of Christmas, my true love gave to me…a treat from King Arthur Flour! So, we might not sing you the entire song, but we’ve sure got 12 days of cookies and treats wrapped up just for you to make your holidays a little sweeter. Go ahead and try each one…some to eat and some to give. Check out the great selection of King Arthur Flour’s gluten-free products at www.kingarthurflour.com.




Gluten-Free Gingerbread Cookies

Makes 24-30 cookies



2 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour

1 cup almond flour

1/2 teaspoon xanthan gum

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 tablespoons butter, softened

1/2 cup brown sugar

1 large egg

1/2 cup molasses

1 teaspoon vanilla


1. Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.

2. In the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don’t mix on high speed at this point; you want to avoid adding air to the dough.

3. Add the dry ingredients, and blend on low speed until incorporated.

4. Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight.

5. Preheat your oven to 350°F.

6. Remove the dough from the refrigerator and roll disks out about 1/4-inch thick.

7. Cut the dough with your choice of cutters, and place on a parchment-lined baking sheet.

8. Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.

9. Allow to cool completely before decorating with royal icing and candies or dried fruit.



Peppermint Crunch Marshmallows

Makes about 2 dozen 2-inch marshmallows



3 packages unflavored gelatin

1 cup cool water, divided

1 1/2 cups sugar

1 cup light corn syrup

1/8 teaspoon salt

1/8 teaspoon peppermint oil, optional; for stronger peppermint flavor

1/2 cup peppermint crunch or crushed hard peppermint candies

5 to 10 drops red gel paste, optional; for richer color

Glazing sugar or confectioners’ sugar, to sprinkle on top


1. Combine the gelatin and 1/2 cup of the cool water in the bowl of an electric mixer fitted with a whisk attachment. Set the bowl aside.

2. Combine the sugar, corn syrup, salt, and the remaining 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.

3. Raise the heat to high and cook, without stirring, until the syrup reaches 238 degrees to 240 degrees on a candy or digital thermometer. Remove from the heat.

4. With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy and has cooled to lukewarm, 8 to 10 minutes. Add the peppermint oil toward the end of the mixing time.

5. When the marshmallow is fully whipped, add the peppermint crunch and red gel paste, and mix just until you can see swirls of red and white.

6. Spread the marshmallow into a greased 9×13-inch pan (glass or ceramic is best) — a greased dough scraper is helpful here. Use your wet fingers to smooth and flatten the marshmallow into the pan. Sprinkle glazing or confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting.

7. Use a greased knife or cookie cutters to make squares or other shapes. Wrap marshmallows airtight, and store for several days at room temperature.



Gluten-Free Rollout Cookies

Makes about 2 dozen cookies



1/2 cup soft butter

1 bag King Arthur Gluten-Free Cookie Mix

1 large egg white

1 cup almond flour or pecan flour


1. Preheat your oven to 350 degrees. Lightly grease a baking sheet.

2. Stir butter into half of the cookie mix. Beat until well blended. Add the egg white and beat until fluffy. Blend in the remaining cookie mix and nut flour. Be sure to scrape the bottom and sides of the bowl.

3. Shape into 4 flattened disks, wrap each in plastic wrap, and chill for 1 hour or overnight.

4. Dust your rolling surface with nut flour or cornstarch and roll one disk at a time until 1/4 inch thick. Cut out cookies. Transfer carefully to baking sheet. Dough can be re-rolled 2 or 3 times; chill between rollings for best results.

5. Bake the cookies for 9 to 12 minutes, until they’re golden brown on the edges. Cool completely before decorating.

*Festive Idea: Use a square or circle cookie cutter, cutting a “window” in half of the cookies. After baked, place fruit filling or jam one cookie, and top with another cookie that has the “window” cut out on the top. Dust top edges with powdered sugar, as shown in photo.



Gluten-Free Orange-Vanilla Shortbread

Makes two 9 x 9-inch squares



1 1/2 cups (24 tablespoons) softened butter

3/4 cup granulated sugar


2 tablespoons grated orange rind (zest); the rind of 2 medium oranges

2 teaspoons vanilla bean paste

1/2 teaspoon orange oil or 1 teaspoon Fiori di Sicilia 

3 large egg yolks

3 cups King Arthur Gluten0Free Multi-Purpose Flour

1/2 teaspoon xanthan gum

1/2 teaspoon salt


1. Preheat your oven to 350 degrees and lightly grease two 9 x 9-inch square pans. Beat the butter and sugar until light and fluffy. Blend in the orange zest and flavorings.

2. Add the egg yolks one at a time on low speed, blending well.

3. Whisk together the flour, xanthan gum, and salt, then stir into the butter/sugar mixture just until thoroughly combined. Scrape the bowl well to be sure all the dry ingredients are thoroughly incorporated.

4. Divide the mixture evenly between two lightly greased 9 x 9-inch pans.

5. Bake the shortbreads in a preheated 350 degree oven for 25 to 30 minutes, or until their edges are nicely browned.

6. Wait about 10 minutes, then turn the shortbreads out of the pan gently. Cut immediately into desired shapes while still warm.



Cranberry Nut Chocolate Bark

Makes about 2 dozen pieces



1 cup dried cranberries

3/4 cup toasted diced pecans

2 2/3 cups chopped semisweet or bittersweet chocolate, melted

2 2/3 cups chopped white chocolate, melted


1. Toss the cranberries and pecans together. Set them aside.

2. Melt the dark chocolate, and spread it into an 8 x 12-inch oval on parchment paper.

3. Allow the chocolate to set, but not harden completely.

4. Melt the white chocolate and mix it with about 3/4 cup of the cranberries and pecans. Spread this over the dark chocolate. Sprinkle the rest of the nuts and fruit on top, pressing them in gently.

5. Allow the candy to cool until hardened, then break it into chunks.




Gluten-Free Chocolate Peppermint Snaps

Makes about 5 dozen cookies



3/4 cup (12 tablespoons) unsalted butter

3/4 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract or 3 to 5 drops peppermint oil, to taste

1/2 teaspoon salt

2 large eggs

3 tablespoons water

1 1/2 cups (8 1/4 ounces) King Arthur Gluten-Free Multi-Purpose Flour

1/2 cup Dutch-process cocoa

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1 cup semisweet chocolate chips


1. Beat the butter, sugars, flavorings, and salt in a large bowl, scraping the bottom and sides of the bowl. Beat in the eggs and water.

2. Whisk together the flour blend, cocoa, baking soda, and xanthan gum. Add half to the ingredients in the bowl, beat to combine, and add the other half.  Stir in the chocolate chips.

3. Cover the bowl and refrigerate the dough for 1 hour or longer. If you chill it longer, it’ll become harder to scoop; but otherwise will bake just fine.

4. Preheat the oven to 350 degrees. Lightly grease two baking sheets, or line them with parchment.

5. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets; a teaspoon cookie scoop works well here.

6. Bake the cookies 10 minutes (for soft and bendy); 12 minutes (for firm), and 14 minutes (for crisp). Remove them from the oven, and cool on the pan for 5 minutes before transferring to a rack to finish cooling.



Chocolate-Dipped Coconut Macaroons

Makes 33 cookies



For Macaroons

Generous 5 cups shredded unsweetened coconut

1 1/2 cups sweetened coconut cream (one 16-ounce can)

1/4 teaspoon salt

1/2 teaspoon coconut flavor, optional

1/3 cup coconut milk powder, optional

For Coating

1 1/2 cup semisweet chocolate chips

2 1/2 tablespoons butter or margarine

2 tablespoons light corn syrup or honey

1. Preheat the oven to 350 degrees. Lightly grease a baking sheet, or line with parchment.

2. In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring until thoroughly combined. Add the coconut milk powder, stirring to combine.

3. Drop the sticky mixture in ping pong-sized balls (about 1 ½ inches) onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce. You can space the balls fairly close together on the baking sheet; they only need about ¾- to 1-inch between them.

4. Bake the macaroons for about 10 minutes; they won’t brown. You may see the merest hint of brown on top.

5. Remove from the oven, and cool completely on the baking sheet.

6. To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat.

7. Dip half of each cooled macaroon into the chocolate. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving. To store, place in one layer in a closed container. They’ll keep for 2 or 3 days, but will gradually become less moist as they sit.



Gluten-Free Cocoa Molasses Cookies

Makes 20-24 cookies



1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour

1/4 cup Dutch-process cocoa

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1/2 teaspoon ginger

3/4 teaspoon ground cloves

3/4 teaspoon xanthan gum

3/4 cup unsalted butter

3/4 cup brown sugar

1 large egg

1/3 cup molasses


1. In a medium-sized bowl, combine the flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum.

2. In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and molasses, scraping the bowl between and after additions.

3. Add the dry mixture and mix until just combined. Cover and refrigerate dough for 1 hour at least, or overnight for optimum results.

4. Preheat the oven to 350 degrees and line baking sheets with parchment.

5. Scoop tablespoon-sized amounts of dough and roll in sparkling or granulated sugar, if desired.

6. Bake for 8 to 11 minutes, or until just set.



Christmas Delight

Makes one 9 x 13-inch pan



1 cup blanched, slivered almonds

1 3/4 cups mixed salted nuts

4 cups chopped dates

1 cup shredded coconut, sweetened or unsweetened, toasted or not

1 cup candied red cherries

8 cups regular marshmallows or 5 1/2 cups mini marshmallows

Confectioners’ sugar, for coating


1. Lightly grease a 9 x 13-inch pan. Line with parchment, and grease the parchment. If you don’t have parchment, use waxed paper or plastic wrap.

2. Place the nuts, dates, coconuts, and cherries in the work bowl of a food processor, and process until finely chopped, but not puréed. You may also do this using an old-fashioned food grinder.

3. Melt the marshmallows in a double boiler on the stovetop, or in a microwave. Stir until smooth. Place the chopped nuts and fruit in a bowl, and stir in the melted marshmallows. Use your hands to thoroughly combine marshmallow and fruit/nuts. This will be a very sticky business; it helps to rinse your hands with cold water frequently, then plunging back in with them wet, not dried off.

4. Press the mixture into the prepared pan, smoothing the top as best you can. Cover with plastic wrap, and let set till cool, preferably overnight.

5. Next day, cut the candy into 1-inch squares. Place the squares, 6 or 8 at a time, into a plastic bag with confectioners’ sugar. Shake to coat with the sugar. Place finished candies on a rack until all are coated with sugar, then wrap loosely in plastic to store.



Gluten-Free Oatmeal and Flax Cranberry Cookies

Makes 2 dozen cookies



6 tablespoons softened butter

1/3 cup brown sugar, lightly packed

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons water

2 large eggs

1 cup King Arthur Gluten-Free Multi-Purpose Flour

3/4 cup gluten-free rolled oats (not instant or quick cooking)

1/4 cup whole flax meal

1/4 cup whole flax seeds

3/4 cup dried cranberries, orange-flavored or regular; or raisins

3/4 cup chopped walnuts


1. In a large bowl, beat together the butter, sugar, vanilla extract, cinnamon, baking soda, salt, eggs, and water until fluffy. Mix in the flour, oats, flax, and dried fruit and nuts.

2. Refrigerate the dough for about 1 hour, for the flax and oats to soften. Preheat the oven to 350 degrees.

3. Scoop the dough by the rounded tablespoonful onto greased or parchment-lined baking sheets. Press the dough into 2-inch disks, about 1/2-inch thick.

4. Bake the cookies for 10 to 12 minutes, until golden brown.

5. Remove from the oven, and cool on the baking sheets for 15 minutes or so, to allow cookies to firm up. Transfer to a cooling rack to finish cooling.




Peppermint Crunch Bark

Makes about 2 dozen pieces



2 2/3 cups bittersweet chocolate bar, chopped into coarse pieces

3 to 5 drops peppermint oil

2 cups white chocolate bar, chopped into coarse pieces

1/4 cup peppermint crunch or finely chopped hard peppermint candies


1. Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts. Stir in the peppermint oil, then spread it into an 8 x 12-inch oval on parchment paper or foil.

2. Allow the chocolate to set, but not harden completely.

3. Melt the white chocolate the same way, and mix it with about half the peppermint crunch.

4. Spread the white chocolate over the dark chocolate.

5. Sprinkle the rest of the peppermint crunch on top, pressing it in gently.

6. Allow the candy to cool until hardened, then break or cut it into chunks. Store airtight at room temperature for up to a week; freeze for longer storage.




Eggnog Fudge

Makes 64 pieces



2 1/4 cups sugar

1/4 cup corn syrup

1 3/4 cups heavy cream

7 tablespoons unsalted butter

1/4 teaspoon salt

1/2 teaspoon eggnog flavor

1/2 teaspoon nutmeg

1 1/2 cups chopped white chocolate or white chocolate chips


1. Line a 9-inch square cake pan with parchment; grease the parchment.

2. Combine the sugar, corn syrup, cream, butter, salt, eggnog flavor, and nutmeg in a deep (8- to 10-quart) heavy-bottomed pot.

3. Bring the mixture to a boil over medium-high heat, stirring until smooth. The sugar should have dissolved, with no grittiness in the bottom of the pan.

4. Boil until the mixture reaches 235 degrees to 240 degrees on a candy or digital thermometer, about 15 to 20 minutes. Remove the pot from the heat and add the chocolate a handful at a time, stirring until smooth.

5. Pour the mixture into the parchment-lined pan – you’ll want to do this fairly quickly, as once it starts to cool, the fudge will be much harder to pour.

6. Cool the fudge overnight, until firm. Cut it into pieces. Wrap airtight, and store at room temperature for several days.




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