Tuesday fat season officially began on January 6, and although parades begin to roll in New Orleans until mid-February, I already Tuesday fat-or more precisely King Cake-on my mind. I did not have a piece of cake King over the years, but which dwell to the manufacture of sugar, gaudy. Even more flavor, than to miss the pleasure of sharing a King Cake with friends. And, of course, infants!
So when it was my turn to host my book group last Monday, I decided to just sprinkle Mardi Gras from time to time by cooking one batch of cinnamon and Pecan cookies and giving them the treatment violet, green and gold. As a member of our group cannot eat gluten, I did with two gluten meal I had in my pantry, but I am sure that there are mixes better than a most experienced Baker of gluten could reach; feel free to use your own preferred combination.
As you probably know, cake King used during parties Tuesday's bold and hidden in each cake is a baby in plastic or a bean. The person who finds the baby is to bring the cake to the next part. Because I was worried that one of my friends might break a tooth if I put anything in a cookie, I decided to ignore this part of the tradition. But as my e daughter helped me decorate cookies, she came to the idea of a grape or a pecan nuts in half before cooking. Engineering! I wish that I had spoken to it until I had baked cookies.
A word on infants: I used food coloring for raw sugar of color, who is tan, causing my sprinkles is does not quite the colors I wanted. But the large crystals add a stronger interest in cookie-like cake, if you want to color your own, just add color some food with sugar and mix in with your fingers. Not worry-the food color rinses easily so that you don't Mardi Gras fingers for a long time.
All members of my group book seemed like cookies, if it was difficult to say how much they ate because that e kept sneaking in and steal. She agreed with me that gluten-free flours gave them a slightly grassy flavor that we are not accustomed to, but she liked the enough to give crumbs 4 out of 5 on his scale Num-Crumb ™. Real king cake is raised to yeast, more like a giant Tower cinnamon roll than a regular cake and cookies are-like cake, they're really only similar to cake King of spirit (and colors). If you are interested in doing the real thing, see King Cake Kittee seems downright delicious vegan.
(printable version)
If you are not following a gluten-free diet, you can do these with flour, wheat (wheat unbleached or any) using a cup of flour and omitting the xanthan gum. Adjust the water needed to form a thick paste.
1/2 cup pecan halves
1/2 cup sorghum flour
Red Mill gluten any mixture of 1/2 cup Bob
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, (TSP 1-2, to taste)
1/2 cup sugar
extra-ferme 8 ounces (pas silken) tofu
1 teaspoon vanilla extract
6 tablespoons of water (about)
1/2 cup Confectioners ' sugar
1 to 2 drops vanilla extract
water
Sprinkle with sugar purple, green and gold
Preheat oven to 375. Pecan nut processes in a food processor until finely chopped, but not powdered. Delete Pecans crushed in a bowl and add the tofu to the processor. Process up to this that almost smooth.
Mix flour, Pecans, walnuts gum xanthan, baking soda, salt, cinnamon and sugar in a mixing bowl. Add tofu and vanilla and begin to stir. Add water by heavy spoon until all dry ingredients are incorporated and form of dough. Do not add too much water.
Use a cookie scoop or a tablespoon of drop rounded tablespoons of batter spaced of at least two inches on a cookie sheet lined with a matte paper or parchment silicone cooking. Flatten each cookie lightly with a fork. Bake for 10-16 minutes, or until edges are golden and media seems to be done. Remove from oven and allow to cool for 5 minutes before transferring each cookie on a wire rack. Allow to cool before decorating.
To decorate, put1/2 cups of confectioners sugar into a bowl. Add a few drops of vanilla extract (do not add too or it can make your dark icing). Add water a teaspoon at a time, stirring well and stop when you have a thick but spreadable icing. If it's too runny, he will immediately operate cookies, so if you add too much water, add more Confectioners ' sugar. Spread top of each cookie with icing and sprinkle immediately with each of the colored sugars.
They are eaten better on the same day. More they sit, moisture more they attract and the icing and sugar become less interesting, even if it's just like edible.
Servings: 21
Yield: about 21 cookies
Nutrition (by cookie, excluding infants): 68 calories, 21 calories from fat, 2.5 g total fat, 0 mg cholesterol, 58.4 mg sodium, potassium 10.6 mg, 10.2 g carbohydrate, 1.1 g fiber, 5.1 g sugar, 2 g protein, 1.3 points (not the equivalent of PointsPlus of Weight Watchers).
Copyright: Susan neighbor 2011. All rights reserved. Please do not repost recipes or photos to other Web sites.
Marked as: gluten, high fat, holidays, Louisiana, soya
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