Just like Santa, when I am determining who is on my recipient list for my coveted box of Christmas cookies, I make a naughty and nice list. I require very little to make it to the nice list, but the numero uno qualification is that you “ooh” and “aah” when I arrive with my box. At the very least, to make it to next year’s list, you must either shoot me a text, call or email one of the following, “Those were amazing!!!”, “Best cookies I’ve ever had!”, “So delicious!”. You get the picture.

The naughty list is littered with people who have made the following faux pas; Either they had never let me know they received or enjoyed the cookies, or perhaps even worse, they offered a flat noted “Those cookies were good.” My son’s best friend (he’s 20)  has been harassed by me for years for telling me on one occasion, “Those cookies were pretty OK.” I almost fainted from the horror. When he has since arrived at my house to a plateful of cookies in the kitchen, I eye him suspiciously and then give him a little glare. After he has courageously snatched and eaten a cookie, I ask, “How was the cookie?” He now answers with, “Delectable!” He has learned. Good boy! Just call me Pavlov. 😉

Anyhow, if you don’t need to eat GF, then simply go here, and you can get the original version to add to your Christmas cookie baking. Both versions are memorable, divine and totally outrageous but never, ever just O.K.

Katina’s Greek Cookies Gone GF

Makes about 3 dozen cookies
4 sticks of unsalted butter (two cups), room temperature or just barely softened
1/4 c. of granulated sugar (yes, it’s one fourth of a cup…no type-o)
2 egg YOLKS
2 Tablespoons pure vanilla extract
3 c. of my GF Flour Blend One or a GF All Purpose Substitute (note how much xanthan is already in yours, my blend has no gum so I can add it as needed to recipes)
1 t. xanthan gum or guar gum
1 T. sweet rice flour also known as Mochiko
1/4 t. salt
1/2 c. pulverized or finely chopped pecans

For dusting over the cookies: 2 c. powdered sugar

To make the cookies: Preheat your oven to 350 degrees Fahrenheit. In a food processor, pulverize 1/2 c. of pecans or finely chop them by hand.

In the bowl of a stand mixer, cream together butter and sugar and beat for about a minute on medium speed. Add egg YOLKS one at a time, beating in between each egg. Add vanilla and combine on low.

Mix your flour, xanthan gum,, sweet rice flour, and salt together in a separate bowl with a wire whisk. Add the flour mixture to the butter mixture 1/2 at a time and beating on LOW in between. Scrape down the sides of the bowl. Add the pecans and mix on low until just combined. This batter is a little on the dry side…a little crumbly. That’s ok and is exactly how you WANT it. Don’t add more butter. You need them to hold their shape in the oven.

To form the crescents. Get a small spoon and scoop out about 1-2 Tablespoons of batter. Form it into a ball and place the small ball in the “c” or crook of your hand (between thumb and index finger).  Gently, press it into the crook and form the crescent. As you put the crescent down onto the cookie sheet, straighten it out a little if its crooked.

Bake for 15 minutes, until golden and a little firm.

Cool for only about 10 minutes and then sift ample amounts of powdered sugar over them. Repeat with the rest of the cookies. Eat one warm…it’s really the best way. 😉