I was hoping to post this topic before Christmas, but unfortunately, did not have the time to. I made these about a week before Christmas and it was really a struggle. My Mom has made lots of SCD cut out cookies in the past, but I didn’t have the recipe that we used before and I searched the internet for it, but could not find it anywhere. So instead, I came across a different recipe that looked good. The recipe was for Gingerbread Cookies and was based on Linda’s Scrumptious Pie Crust. That’s what the original post said.
Anyway, I followed the recipe and ran into problems with it during the combining the ingredients stage. The recipe called for 3 cups of almond flour and said to add more almond flour as necessary until the dough is dry enough and not sticky to work with. I probably had to add another 2 cups or more to get the dough to a state where it was not too sticky to work with. Then I chilled the dough for almost an hour and rolled it out and cut the cookies. The dough was still too sticky and soft and although the cookies would cut, when I tried to lift them up with a spatula to transfer them to the baking sheet, they would get all smooshed and out of shape. This might be because I was working with very small cookie cutters. Perhaps it is easier to work with when you have larger cutters with smoother shapes. After many frustrating attempts, I decided to abandon my cutters for some creativity. And began making free form designs or cookies that could be shaped with your hands and without cutters. I started out with plain round circles.
Then I progressed to some Angel Wings or pretzel shapes.
But then, after I tasted some of the cookies, I realized that they kind of tasted like pie crust and were a bit bland. They needed some kind of sweet addition to enhance the flavor of the dough. I chopped up some dried apricots and started playing with those. I formed round balls of the dough and pushed some dried apricots into the middle of them. Then I flattened the round ball out a bit and made these kind of cookie balls with dried fruit inside. The addition of the dried fruit really helped the flavor.
I also tried diamond shaped cookies with the fruit in the middle, kind of like a little cookie tart.
But then I realized that the color of the apricots didn’t really contrast enough with the color of the cookie dough and kind of just blended in. I thought cookies would look nicer with some kind of red or darker fruit. I had some blueberry jam (just blueberries and honey cooked down until thick) in my refrigerator, and took that out and realized that since I was working with pie crust dough, it might be interesting to try to make SCD Rugelach, since my Grandmother always makes Rugelach with her leftover pie crust scraps. I rolled out a large square of dough, spread it with some jam, and then rolled it up and sliced it kind of like pinwheel cookies. The taste of these were my favorite of all the cookies that I made that day. The blueberry jam worked very well with the dough recipe and it also helped to add moisture to the cookie.
Then my Mom called. I hadn’t been able to reach her because she was running around Christmas shopping and doing holiday things. I asked her if she still had the recipe for SCD cut out cookies we had used in the past, and she did. So I then made a batch of dough and cookies using our older recipe. Making the dough was so much better and easier. It took exactly the same amount of ingredients as were in the recipe, and I quickly had a ball of non sticky dough to work with.
I chilled the dough for a little while and then started making more cut out cookies. The dough was still a little on the soft side and not as easy to work with as typical cookie dough made with wheat flour, but it was much easier to work with than the earlier recipe I had tried.
Here are the two recipes:
SCD Gingerbread Cookies Ingredients
3 cups almond flour (plus about 2 more)
1 stick butter
1 tsp water
approx. 1/4 - 1/3 cup honey
pinch of salt
1/2 tsp allspice
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1 tsp baking soda
Blend dough in a bowl and add more almond flour if necessary until the dough is dry enough and not sticky to work with. Place dough in fridge or freezer for about a half hour to an hour. Roll the dough out and cut with cookie cutters. Bake at 350 degrees F for 10 minutes.
Easy SCD Cut Out Cookies Ingredients
2 cups almond flour
1/4 tsp baking soda
1/8 tsp salt
2 TB coconut oil or butter
1/3 cup honey
1/2 tsp vanilla extract
Preheat oven to 275 degrees F. In a large bowl, mix all ingredients. They may seem dry at first, but within a few minutes, all of the flour blends into the honey and butter/oil. Chill for about a half hour. Roll out dough and cut out cookies. Bake for approx. 30 minutes until slightly browned.