Delightful Butter Cookie - Glutten Free

As it is National Cookie Day ~ I got to RE-membering my Bakery in Manitou Springs, CO. C R Buns; A Bakery Extraordinary ~ and there were a couple of things we were really known for, the name which was a play on initials and then the logo not with standing. It was a Cinnamon Roll, which I know is not a cookie, but also I made monster cookies, all the cookies were really an after school meal.

Through the years, I have stopped eating wheat so, that meant if I was to enjoy a cookie, I needed to come up with some thing and fast – what was out there 20 plus years ago ~ all tasted, smelled and looked Cardboard. I have a bit of a sweet tooth, this was not going to work. I have played with many cookies recipes and actually have a few that I like and that I am known for here in Maine, without a Bakery to my name.

This presently is my current favorite ~ perhaps since it is good, yet I’ve still not got it perfect.

I give you both the original- which was a rich M E L T in your mouth delight of a cookie, then how it has evolved. So in Honour of the Day ~ GO bake some cookies.

Rich Sugar Cookie - Lemon
1 C. butter yes, 2 sticks
2/3 C. sugar
1 large egg
2 1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
zest of two lemons –juice of one
Directions
Cream butter and sugar. Beat in egg and flavoring. Combine and add flour and salt. Chill dough 3-4 hours. Preheat oven to 350F. Roll thinly and cut. Bake 7-9 minutes. I place the dough on a sheet of wax paper and shape it in to a square, it is a very soft dough. After it is chilled I cut it thinly. Let it cool on the cookie sheet for a minute or two before setting them on a cooling rack. I have found this helps keep them from being so fragile. I have no idea how many cookies this batter makes- sorry – it is wonderful decadent

WHEAT-FREE - GLUTEN-FREE USE- Bob's Red Mill Oats
1 ¼ cup buckwheat flour
1 ¼ cup rolled oats sent through the quezy

note- for a little different cookie here are as the buckwheat and the lemon seem to have a metallic taste – have tried both of these – less pepper makes a subtler taste.

3 Tablespoon coarse crushed pepper
OR
½ cup minced crystallized ginger

I made them last night for an event and when I couldn’t find the buckwheat flour I used almond flour in it’s place – nice cookie –

IT IS VERY IMPORTANT to chill this dough- let it get hard.



Sad face I have no pictures of these cookies so the 'ArtDeco' look will have to do.

Rhubarb, Rhubarb, Rhubarb Crisp

With it’s deep red stalks and giant green leaves, it calls to us that have it growing in our gardens. It has a way of calling out even to those who have no garden’s ~ it is now in season. It calls out to be eaten, mixed with sweeter fruits that are also coming into season like strawberries. It is tender and sweeter right now, later in the season the leaves will get bigger, large enough to use as a pattern for a bird bath in fact (that as they say is another story). The stalks themselves will become thicker, tougher need more sugar, honey or juice to cut the sour bitter taste.

What is it Rhubarb? Botanically speaking, it is a vegetable, relative of buckwheat, it has an earthy, sour flavor, rarely eaten raw; we most often treat it as a fruit. Nicknamed the “pie plant”. Please take note that the leaves are not to be eaten raw or cooked they can be poisonous.

Aside from making a wonderful pie or crisp it’s also got a few health benefits, high on the list is the fact that Rhubarb is high in fiber. It is believed to have a positive effect on lowering blood pressure, along with aiding in indigestion, restoring a balance to an acid stomach. It has been found to have anti-oxidant, anti-inflammatory, anti-allergy properties, and anti-cancer properties. Rhubarb extract can also be helpful in diminishing the problem of hot flashes

So enough already….you say bring on the Rhubarb, oh, yes indeed I have seen it in the Farmer’s Market, long thin juicy red stalks calling to me….I am blessed today is Wednesday, I get to walk down to visit the grower’s at our local Farmer’s Market . Now where did I see them…



Rhubarb Crisp

About 4 cups of ½ inch pieces of Rhubarb
¼ - ½ cups of sugar (this is a matter of preference, not sure go with the ½ cup)
zest of one lemon
juice from said lemon or about 2 –3 Tablespoon
a pinch of salt

Mix together and put in a buttered pie plate or and 8 x 8 square.

Topping
¼ –1 cup of brown sugar
1 ½ cup Old Fashioned Oatmeal
¼ cup butter or oil
¼ teaspoon vanilla

Mix together and sprinkle/spread over Rhubarb mixture.
Bake at 350 for about 35- 40 minutes
If possible serve warm, whipped cream or vanilla ice cream
Yummy –

Change orders or things you could do differently right off the top

Use the smaller amount of sugar decrease rhubarb by a cup, adding 1 ½ cups strawberries chopped, or apples
If you’re not an oatmeal eater, ( though this adds to the heart healthiness of a dessert) change the oatmeal to 1 cup flour, gluten free use buckwheat flour

Roll out a pie crust and make it a pie instead.



photo taken about an hour after I dropped off a crisp to my tasters at Coffee By Design on India street - wheat-free and vegan :)