“Merry Christmas, Shelley!
Here’s a photo of the gluten free chocolate pecan sandwich cookies with browned butter pecan filling that I adapted from The Dahlia Bakery Cookbook. I made these by using a gluten-free substitute for the all-purpose flour called for in the recipe. For the flour, I substituted an equal weight of King Arthur Gluten Free Multi Purpose Flour plus one teaspoon of xanthan gum. None of the cookies survived the event, and my sister-in-law (who was the first in our family to tackle gluten free cooking and doesn’t generally like chocolate), said she intended only to try a bite, but loved the flavor too much to stop!
Editor’s (and Cookbook Co-author’s) Note: I was so excited that JuliAnne experimented with a gluten free version of one of our cookie recipes. I would have liked to have gluten free options in our book but didn’t have time to go down that route.
Here’s the photo (above) from our book (credit to our fabulous photographer Ed Anderson) of the Chocolate Butter Pecan Sandwich cookies.
On another note (not gluten free), I also love this blog post from Seattle Cooking Club about baking and decorating our Sparkling Sugar Cookies with kids. The photo, above, from the book (credit also to Ed Anderson), shows the sugar cookies as decorated by our amazing Dahlia Workshop Bakers, but I truly love the children’s decorated cookies (check out the link) every bit as much!