Gluten Free Lucia Pepparkakor and Lussekatter

Gluten Free Pepparkakor
This recipe as always is a work in progress.

1/3 cup shortening (I use ½ regular butter & ½ Spectrum palm oil shortening)
¼ cup brown sugar
¼ cup white sugar ( I use a Sugar /Xylitol blend)
1 egg
1/3 cup molasses
1/3 cup orange juice mixed with 2 Tbs. orange marmalade.

1 cup sorghum flour
1 cup sweet rice flour
1/3 cup tapioca flour

½ tsp ground ginger
½ tsp ground cloves
1 tsp. cinnamon
¼ tsp ground nutmeg
1 tsp baking soda

In a heavy mixer, cream together shortening and sugars. Beat in egg, molasses, and juice mixture.
Add in spices then baking soda then flours.
Mix thoroughly scraping down sides/ bottom of bowl.
Dough will be moist and soft, but will not be drippy.
Spoon onto parchment paper and using wet hands form a log.
Wrap the paper tightly around the dough. Refrigerate at least overnight 1-2 days is better.
Do not try work dough until it is cold and very stiff- It will be too sticky.
Preheat oven to 350 degrees F.
Use only a portion of the dough at a time keeping the rest cold.
Pinch off a ½ Tb. sized piece and roll into a ball. Dip it in sugar and press with a glass or oiled cookie stamp.
You can also roll out and use cutters on floured parchment paper- about ¼ inch thick are best.
Place cookies on lightly greased parchment paper on cookie sheet and bake 8 minutes.
Enjoy.

Gluten Free Lussekatter

I fell back on my stand by of Pamela's Bread Mix for this recipe.

1 bag Pamela's Wheat-Free Bread Mix
1 yeast packet (included in mix)
1/2 cup milk
3/4 cup sugar
1/4 cup melted butter
3 eggs
3/4 cup warm water
1/3 cup orange marmalade or 2 tsp saffron (in my family 2 like it one way-one the other, only mommy likes both!)
currents (or raisins)

Pour all liquids into a heavy mixer, add bread mix, sugar and yeast and beat for three minutes on high.
On low mix in Marmalade until swirled through (if using saffron add with liquids).

Scoop dough into a pastry bag or into a heavy zip lock bag with the corner cut off.
Pipe into your favorite shapes onto a lightly greased parchment lined cookie sheet.
(Or just scoop balls of dough into greased muffin tins)
Add currents to buns and let rise 1 hour.
Bake at 325 degrees for 30 minutes.

You can use and egg wash before baking or brush with melted butter after as well.

Btw the book peeking in the corner of the photo is "Lucia Morning in Sweden" by Ewa Rydåker.
It is one of our favorites.