Tuesday, December 23, 2014

Gluten Free Cookies


First gluten free cookie recipe that uses what everyday everybodies pantry contains.  Found this from Betty Crocker


1/2 cup powdered sugar
1 package cream cheese softened                                                                
1/3 cup butter softened                         
3  tablespoons shortening
1 teaspoon vanilla                                             
1 egg york                                             
1 1/2 cups Bisquick Gluten Free Mix                                            
Additional powdered sugar for work surface                                           
1  container Betty Crocker Rich and Creamy vanilla frosting, if desired                                          
1. Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray. In large bowl, stir 1/2 cup powdered sugar, cream cheese, butter, shortening, vanilla and egg yolk with spoon until well blended. Stir in Bisquick mix until dough forms.

2. On work surface sprinkled with additional powdered sugar, roll half of dough at a time to 1/4-inch thickness. Cut with cookie cutters. Use metal spatula to transfer cookie cut-outs to cookie sheets, placing cut-outs about 1 inch apart.

3. Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; carefully remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Spread frosting on cookies.       

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