The boys settled on making owl cookies for their classmates for Valentines' Day; and since there are a few gluten-free friends in Riley's class, I needed to make it without wheat. Riley wanted a gingersnap kind of cookie. So we made gluten-free gingerbread owls.
The basic dough...
1 C butter
1 C dark brown sugar
2/3 C unsulphered molasses
7 C gluten-free flour (I used a mixture of chestnut flour, brown rice flour, sorghum flour, and coconut flour)
2 T baking powder
1 T ground ginger
Melt the butter and whisk in the molasses, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour. Roll dough to desired thickness (I kept them fairly thick to withstand little hands) and cut out your pieces.
Bake in a 350 degree oven for 20-30 minutes, depending on thickness.
We melted semisweet chocolate, dipped the owls, then Riley decorated them with coconut flakes and other festive decorations. Whoooo...whoooo...whoooo. Happy Valentines' Day to you!