by J. D. Griffo
2. Remove the pot from heat, cover, and let it sit for five minutes.
3. Blend the chickpeas, onion, and everything else, except the couscous and rice flour, until it’s chunky—do not overblend.
4. Add the mixture to a large bowl—I like my Gram’s big green Pyrex bowl with the daisies on it—and add in the couscous and rice flour.
5. Stir everything until it’s sticky.
6. Chill in the fridge for about 20 minutes.
7. Preheat the oven to 375°F and line a pan with parchment paper.
8. Roll the meatballs into tight balls and place them on the pan.
9. Bake for 30 minutes, turning them over once.
10. Enjoy a healthy alternative to an Italian favorite!
GRANDMA MARIE’S WEDDING COOKIES
6½ cups of flour
6½ teaspoons of baking powder
1 cup of sugar
2½ sticks of butter, softened
6 eggs
Bottle of anise or lemon extract—I prefer lemon, but Grandma Marie likes a little anise
1 cup of whole milk—don’t you dare you use skim or 2%!
For the icing:
4 cups of confectioners’ sugar
Food coloring
5 tablespoons of milk
Decorative candy sprinkles
1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Mix butter and sugar in a bowl for about five minutes until light and fluffy, adding in the eggs one at a time, mixing after each one.
4. Add in the anise or lemon extract.
5. Blend flour, salt, and baking powder.
6. Start adding about a third of the dry ingredients to the butter/sugar in your mixer.
7. Add 1 tablespoon of milk, another third of the flour, and another tablespoon of milk.
8. Mix in enough of the remaining flour until your dough is like brownie batter, but still soft. You can refrigerate the dough for a few hours for fluffier cookies or just continue on.
9. Roll out the dough like a rope and cut into pieces and twist each into a knot.
10. Bake for 10 to 12 minutes until they’re brown on the bottom.
11. While they’re baking, prepare the icing by mixing the sugar, milk, and food coloring to make a sugar glaze.
12. When the cookies are cool, turn them upside down and dip the top half in the glaze. Turn them over and immediately top them with the sprinkles so they’ll stick.
13. Do not bring these to someone’s house in your good Tupperware because you will not get it back!
JINX’S GLUTEN-FREE SNICKERDOODLES
1½ cups of sugar
2 sticks of unsalted butter—I like Earth Balance, but feel free to experiment
2 large eggs
½ teaspoon gluten-free vanilla extract—I find Simply Organic brand to be . . . simply the best
3 cups of gluten-free flour—King Arthur or Krusteaz are my faves
1 tablespoon of baking powder
A couple pinches of sea salt
For the topping:
¼ cup of sugar
2 teaspoons of cinnamon
1. Preheat the oven to 400°F.
2. Line two baking sheets with parchment paper.
3. Mix sugar, butter, eggs, and vanilla extract.
4. Mix flour, baking powder, and salt in another bowl and stir into the butter/sugar mix.
5. In a separate small bowl, mix the sugar and cinnamon.
6. Scoop out the dough into large balls and roll them in the cinnamon sugar.
7. Place on the tray.
8. Bake for 10 minutes or until golden brown—do not overcook!
9. Enjoy!