Hey there day, 7 of our 12 Days of Gluten Free Cookies series is here!!! Are you tired of cookies yet? I certainly hope not. If you have been around for the first few recipes of this series then you know exactly what I am about to say, but just in case you are new to the 12 Days madness here are a few things you should know…
- All of the recipes in this series are gluten free and vegetarian, some are vegan, and some are dairy free too. If you have a dietary restriction some of the recipes may just be a simple substitution away from fitting into your diet. So, please check the recipes before deciding that a cookie is not for you and if you have questions leave me a comment. I am here for you!!
- I used King Arthur Flour – gluten free multi-purpose flour for all of the cookies in this series. Why? First, I am not affiliated with King Arthur Flour in any way, I simply wanted to make sure that all of the ingredients I used for these cookies were easy to find. Second, I know that custom blending flours can be intimidating so for now we are going to stick with something easy. The holiday’s are stressful enough without making cookies complicated.
Today’s “cookies” are a little different. I figure if you are like me and baking bunches of cookies in the days to come then you are bound to be giving some as gifts. Today’s “cookies” are actually gluten free salt dough ornaments and I am using them as gift tags this year for all of those boxes of cookies I am giving away.
The process of making them is a lot like baking edible cookies and at the end you have a cute cookie-esque tag for gifting those adorable baked goodies with. (Don’t worry that this isn’t an actual edible cookie, because we still have 6 scrumptious edible cookie recipes left to come, consider this a bonus!)
Last month my friend. food & lifestyle expert Coryanne Etteine along with Sam Henderson of Today’s Nest launched Box Nine Magazine. Hopefully you have already checked out their amazing collaboration from when I was sharing it across Facebook and Twitter, it’s free just click on the link. I was so honored to share a few recipes from Beard and Bonnet in their premier issue and couldn’t wait to share the magazine here with all of you.
When I was flipping through the virtual pages of Box Nine I saw Coryanne’s recipe for salt dough ornaments and immediately knew that I had to make a gluten free version with my kids this year. A few simple tweaks to Coryanne’s recipe was all it took then my kids and I were rolling out salt dough “cookie tags” and decorating them like pro’s. It was so fun and easy I just had to share it here with all of you.
- ½ cup table salt
- ½ cup + 1 tablespoon warm water
- 1 cup all purpose gluten free flour
- clear varnish
- In a dry mixing bowl combine the salt and gluten free flour, mix until fully blended. Add the water and use your hands to knead until the surface is soft and smooth. If your dough is having a hard time coming together you can add more warm water a teaspoon at a time, kneading between each addition until the dough sticks into one large mass.
- Roll the dough into a large ball and portion out smaller balls to each person making tags. Cover with a slightly damp cloth to keep the unused balls from drying out while you are busy creating.
- Roll out the dough into thin slabs then make impressions in the dough by laying doilies or lace over the dough and roll the rolling pin over the surface again applying pressure to create a pattern. Cut the dough into desired shapes with cookie cutters. Once your ornaments are complete, place a toothpick at the top of each ornament to create the hole needed to string it later.
- Bake at 200° F for 4-6 hours to completely evaporate the moisture from the dough. Once dry, use acrylic paint or spray paint to decorate, then spray with clear varnish to seal the ornament.