Pumpkin Cookies
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 1/2 cups Pamela's Pancake and Baking mix
1/2 tsp. salt
3/4 tsp. ginger
1 tsp. cinnamon
1 1/2 cup libby's pumpkin
Convection bake 350 for 15 min
Cool for an hour on a wire rack.
Ice with cream cheese frosting or make the frosting on the side of the confectioners sugar box.
Let icing and cookie sit in fridge for a few hours.
Serve at room temperature.
Tuesday, November 29, 2011
Gluten Free Almond Kisses!!!
Almond Kisses
2 cups almond meal
3/4 cup granulated sugar
2 egg whites
1/3 teaspoon almond extract
1 jar marashino cherries, drained
1/4" ice cream scoop
Parchment paper
Preheat oven at 375
Line 2 cookie sheets with parchment paper
In a mixer with the paddle attachment, combine almond meal and sugar by mixing on low for a few seconds
Add the egg whites and almond extract
Mix on high until the dough pulls together into a sticky mass that turns on itself into a thick ball of coarse dough
Use 1/4" ice cream scoop to make balls of dough on parchment (The dough is sticky, so the ice cream scoop can be dipped in cold water to help)
Put cherry in middle of cookie and press until it's a disk with raised edges around the cherry
Bake 375 for 10-15 minutes
Cool 10 minutes on cookie sheet, then put on wire rack.
2 cups almond meal
3/4 cup granulated sugar
2 egg whites
1/3 teaspoon almond extract
1 jar marashino cherries, drained
1/4" ice cream scoop
Parchment paper
Preheat oven at 375
Line 2 cookie sheets with parchment paper
In a mixer with the paddle attachment, combine almond meal and sugar by mixing on low for a few seconds
Add the egg whites and almond extract
Mix on high until the dough pulls together into a sticky mass that turns on itself into a thick ball of coarse dough
Use 1/4" ice cream scoop to make balls of dough on parchment (The dough is sticky, so the ice cream scoop can be dipped in cold water to help)
Put cherry in middle of cookie and press until it's a disk with raised edges around the cherry
Bake 375 for 10-15 minutes
Cool 10 minutes on cookie sheet, then put on wire rack.
Gluten Free Chocolate Chip Cookies!!
Gluten Free Chocolate Chip Cookies:
2 1/2 cups Bob's Red Mill Flour
1/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar (I sometimes use part dark for the fun of it)
1 teaspoon vanilla extract
A dash of cinnamon
2 large eggs (or 1/3 cup apple sauce = 1 egg)
2 1/2 cups semisweet chocolate chips
(you can also use dark chocolate chips - they taste good once the cookies are cool but are a little intense if the cookies are still warm)
Let the dough harden and get sticky in the refrigerator for an hour for better results.
Convection Bake on an ungreased cookie sheet at 375 for 7.5 minutes
2 1/2 cups Bob's Red Mill Flour
1/4 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup packed light brown sugar (I sometimes use part dark for the fun of it)
1 teaspoon vanilla extract
A dash of cinnamon
2 large eggs (or 1/3 cup apple sauce = 1 egg)
2 1/2 cups semisweet chocolate chips
(you can also use dark chocolate chips - they taste good once the cookies are cool but are a little intense if the cookies are still warm)
Let the dough harden and get sticky in the refrigerator for an hour for better results.
Convection Bake on an ungreased cookie sheet at 375 for 7.5 minutes
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