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tagalogs (gluten free)

June 16, 2010

tagalogs

“can you make me some snacks?” is the text i got from the man yesterday afternoon. actually, i was already working on it. i came across this recipe via foodgawker, and i was eager to try these gluten free treats. i was also excited that it was a cookie that kept well in the freezer, since i have gotten in the habit of making large batches of things and freezing them, both for later and for the man’s lunches.
anyway, these took a bit more time to make that i had hoped, but it was mostly waiting for the cookies to cool in the freezer. the plain cookie itself didn’t taste wonderful to me, but the man gobbled up the broken ones quite happily. then again, i am not a huge lover of shortbread or sugar cookies. i did enjoy the finished product, though!

tagalogs (~2-3 dozen cookies)
(adapted from the cinnamon quill)

cookies
1/3 cup organic shortening
1/3 cup (make it a bit generous) canola or safflower oil
1/2 cup dark brown sugar (i used granulated and it was fine)
1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 teaspoon guar gum
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3+ tablespoons milk (or dairy free alternative)

peanut butter filling
3/4 cup natural, unsweetened, creamy peanut butter (i used chunky, but it made spreading and dipping VERY difficult, so i wouldn’t use it again)
1/4 cup confectioner’s sugar
pinch of salt (if peanut butter is not already salted)
1/4 teaspoon of vanilla

chocolate coating
10 oz semisweet chocolate (be sure there is no trace wheat)
1/2 cup butter

1. preheat oven to 350 and line two baking sheets with parchment paper
2. in a mixing bowl, cream together shortening, oil, and sugar
3. mix in the rest of the ingredients, then use your hands to bring the dough together. it will be crumbly, but should hold. if the dough is too dry, add 1 tablespoon of milk
4. roughly divide dough into baseball sized balls and flatten the balls to about 1/4 inch thick one at a time on a piece of wax paper, using a cookie cutter to cut circles as you go
5. space cookies 1/2 inch apart on baking sheets and bake ~11-13 minutes
6. meanwhile, create peanut butter filling by mixing all ingredients and microwaving ~20 seconds until soft
7. spread ~1 teaspoon of peanut butter on cooled cookies, then freeze ~30 minutes until peanut butter is no longer soft and sticky
8. to make chocolate coating, mix together chocolate and butter and melt in the microwave, stirring every 45-60 seconds
9. dip cookies in chocolate and use a fork to turn and get an even coating. if you are having difficulties, you can either brush the sides of the cookies with a pastry brush, or dip one side, freeze, and dip the other side
10. place dipped cookies on parchment paper and freeze. store in a cool place (these are great frozen!)

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One Comment leave one →
  1. October 27, 2010 12:57 am

    Oh my goodness, after trying these out. They are absolutely the most tastiest thing on earth!! I love these tagalogs.

    Thanks for the recipe

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