Cookies are love. They are friendship, they are family. Cookies are simple: flour, sugar, maybe some salt, and definitely, definitely, chocolate. Made by small hands, they are misshapen bits of heaven. Made by experts, they are works of art. But above all, they are tokens of friendship, family and caring. Bake a batch to share this holiday season to remind your teacher, your elderly neighbors, your principal – anyone who makes a difference in your life – that they’re appreciated. Especially this holiday season, when for too many, memories are eclipsed by tragedy, cookies are a statement of caring.
Holiday cookies are a tradition that for many families extends for generations. In my family we actually have a cookie bar, the Congo Bar, a recipe featured in the San Diego Union-Tribune that comes from my grandmother. This year, I’m baking gluten-free for the first time, and so far, so good. Actually, so great. I whipped up a batch of chocolate chip cookies from Baking for Friends, the latest cookie book from Tate’s Bake Shop in Southampton, New York. I used their recipe but subbed in the flour from the Art of Gluten-Free Baking (scroll down once the new page opens for the flour recipe).
Baking for Friends is filled with traditional cookie recipes; there’s something for everyone. My family is addicted to chocolate chip cookies, and with Jeanne’s gluten-free all-purpose flour, they were a treat we all could share. Pick up an autographed copy of Baking for Friends at the Tate’s Bake Shop website, at a discounted price. It’s the perfect holiday gift (other than cookies).
If you’re wondering what to do on this rainy winter day, consider baking a batch of cookies. Allow them to cool, then package them in a shiny red box, walk next door and hand deliver a box of love. Happy holidays!
Disclaimer: Tate’s Bake Shop provided me with a copy of their cookbook to review, but opinions are my own.
I made gluten-free chocolate chip cookies with that flour mix, too! I actually found that half the rice flour mix and half almond flour made a tastier cookie. The rice flour mix alone was too light and all-almond flour was too nutty. Yours look delicious!
Yes, yes they are!