FALCON HEIGHTS, Minn. - Two state fair blue ribbon-winning bakers joined us on KARE 11 News at 4 today to share their recipes. Meg Nodzon won for her Gluten-free Chocolate Brownie-Mint Sandwich Cookies. Dani Daniels wowed the judges with her beautifully decorated sugar cookies.
Gluten-Free Chocolate Brownie-Mint Sandwich Cookies
-Recipe from Meg Nodzon (Sweepstakes Baking Winner)
Homemade GF Flour mix
170 grams (about 1 1/4 cups) brown rice flour
205 grams (about 1 1/4 cups) white rice flour
120 grams (about 1 cup) tapioca flour
120 grams (about 1 cup) potato starch
2 tsp xanthan gum
Cut Out Cookies:
2 cups (200 grams) GF Flour Mix (GF)
1/4 tsp plus 1 shake sea salt
1/4 tsp 365/Whole Foods Brand baking powder (GF)
1/2 cup Earth Balance shortening (GF)
3/4 cup granulated sugar
1 lg egg
1/2 tsp Nielsen-Masseey organic pure vanilla extract (GF)
1/3 cup Chatfield's unsweetened cocoa powder (GF)
1/4 tsp Simply Organic peppermint oil (GF)
4 oz. TCHO Organic 66% Dark Chocolate Discs (GF)
1/2 cup 365 brand organic unsweetened Almond Milk (GF)
1 TBS Earth Balance shortening (GF)
Using a food scale, measure out all the flours into a bowl. Add Xanthan gum and whisk together. (Mix will make about two batches of cookies plus extra for rolling).
Preheat oven to 350F. Whisk flour mixture, salt, and baking powder in a bowl. In a separate bowl, cream the butter and sugar. Add the egg, vanilla, and cocoa powder. Gradually add the flour mixture and mix until smooth. Wrap in plastic and chill overnight. Roll out the cookie dough to ¼ inch. Cut into circles and bake on a silpat-lined baking sheet for 7 minutes. Transfer to a wire rack to cool. Meanwhile, make the filling. Heat the almond milk to almost boiling. Pour over discs of chocolate in a bowl. Whisk until smooth. Add the Earth Balance and the peppermint. Let cool to room temperature. Pipe or spread the ganache onto one cookie and sandwich another cookie on top. One batch will make 20-30 sandwich cookies.
-Recipe from Dani Daniels
5 cups Gold Medal all purpose flour
2 teaspoons salt
2 teaspoons baking powder
1 1/2 cups butter or margarine
2 cups sugar
2 teaspoons vanilla
Mix flour, salt, and powder in a bowl. Set aside. In a mixer, cream butter and sugar. Add vanilla and eggs (one at a time). Gradually add flour mixture. Chill dough in covered bowl or wrapped in plastic wrap for one to two hours. Roll out on lightly floured counter or parchment. Cut out shapes with cookie cutters. Bake for 10 minutes or until edges are golden. Cool and decorate.