The day before Christmas vacation started my daughter had a cookie exchange for Girl Scouts that we needed to contribute 4 dozen cookies.
My first thought was Spritz Cookies since you can knock out like 30 cookies a cookie tray with a Cookie Press!! And since they are quite easy to prepare, 7 dozen would be a breeze. And on top of it we even dipped the cookies in Ghirardelli Dark Melting chocolate to make the cookies yummier and prettier when presented.
These cookies are delicate and crisp with a rich, buttery flavor that will keep you coming back for just one more… and then another, and then another…. LOL!
My husband came home from work last week saying a customer had given him cookies that were stuffed with Rolo Candy and wanted me to see if I could make them. I said yeah I’ll look in to it.
Anyhow, looks like it is a basic chocolate chip cookie where the chips are replaced with the Rolo candy. Soooooo, the challenge was on!
I took out my best gluten free chocolate chip cookie recipe and omitted the chocolate chips and went from there.
Anyhow, the cookies came out soft, chewy and oh so yummy!
I am always trying to figure out that perfect cookie recipe since going gluten free. I think my search is finally over. I hit the jackpot and literally can’t stop eating these cookies. I think I am on number 4!
I love crispy cookies and my husband likes soft cookies. My first several batches I baked the cookies for 12 minutes and they crisped up nicely! Now I am baking the remainder of the dough for 10 minutes so it is more of a soft batch cookie that my husband loves. My kids, they can careless if their cookies are crispy of soft — they are just happy I am making cookies!
I bought a box of Krusteaz Gluten Free Fudge Brownie Mix and there was a photo of Brownie Crackle Cookies on the side. My husband saw it and said, “I love those cookies. Can you make them for me?”
In almost 18 years of being together, you think he’d mention that before. Nope. Nevertheless, I recruited the children and we got down and dirty making my husband his brownie cookies.
My grandmother always made wonderful Persimmon Cookies. She even had a Persimmon Bush in her backyard. All the wonderful memories that I have of the two of us baking and cooking together is so wrapped around my heart. I think my grandmother truly was the one who taught me how to cook. She was patient and caring… and ALWAYS put love into whatever meal she was making.
So while I made Persimmon Cookies, all I could think of was my grandmother.
Mangiare bene… (Good eating)
The Girl Scouts have added two new gluten-free cookies to its 2015 line up. These new cookies, Toffee-tastic and Trios, are the third time gluten-free cookies have been offered by the organization. Each cookie is being sold in different marketing areas. Here in our small town my daughter is selling the Trios gluten-free cookies for $5 per box (price varies depending on marketing area). They can be pre-ordered through door-to-door sales, purchased through our online ordering or next month at a local cookie booths near you.
Toffee-tastic (rich, buttery cookies with sweet, crunchy, golden toffee bits) and Trios (Chocolate chips nestled in a gluten free peanut butter oatmeal cookie) are made in dedicated gluten-free facilities. These cookies do not contain any artificial colors or flavors, high-fructose corn syrup, palm oil, or even hydrogenated oils.
Toffee-tastic and Trios are made and certified by two different companies: Toffee-tastic cookies are made by Little Brownie Bakers and certified by the NSF, while Trios are made by ABC Bakers and certified by the Gluten Free Certification Organization.
If you are local here in Gardnerville, Trios and their long time standard cookies can be purchased locally or you can place an online order through an e-card invite. If you aren’t local I suggest you find a Girl Scout (like my daughter) and purchase a box or two since each Troop benefits from your purchase. And of course if you don’t want the cookies yourself, you can always donate boxes to be sent overseas to the military troops as well. Either way help a Troop out and purchase a box or two.
If I’m not making something for the family, I am making something for my kids class parties. I was signed up to bring cookies to my youngest’s preschool class which I am actually fine with making the dessert for class. Than at least I know my kids will be able to participate in the dessert if I am the one making it.
Anyhow, my mother’s friend Sandy had given me a box of Betty Crocker™ Gluten Free Sugar Cookie Mix back in July and I hadn’t had the chance to try it out yet. But then I thought today would be a good time to crack open the box. It was really simple to mix — I actually got down and dirty and used my hands to knead the dough together. Then I used my Pampered Chef Small Scoop to drop the cookie dough onto the cookie sheet so I would have relatively the same size cookies.
I just made 48 snowflake Sugar Cookies. I glazed them and the kids put sugar sprinkles on them. I am tired and my feet hurt from standing. But my daughter wanted cookies for her birthday treat at school instead of cupcakes so as a mother I said OK. But these cookies are time consuming, about 2 hours at minimum.
Nevertheless, these cookies are buttery, sweet and very tender depending on the thickness you decide to make them.
Gluten Free Sugar Cookie
I always have issues with making chocolate chip cookies because of the altitude. Now the challenge is gluten free. But I think I hit on a winning combination that is to please all.
2 sticks butter, softened
3/4 cup brown sugar
3/4 cup granulated white sugar
1 teaspoon gluten free vanilla
2-3/4 cups Gluten Free Flour
3 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
10 ounce bag of Hersey’s Halloween Chocolate Chips
1. Heat oven to 375°F.
2. In a bowl – Stir together flour, baking soda, xanthan gum and salt – set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto a greased cookie sheet. Flatten each ball with a fork.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.
Originally Written on August 19, 2014
I have never really liked Fig Newtons, but my husband and children love them. And they are quite expensive to buy at the grocery store so I rarely buy them.
We were in Los Angeles at my husband’s grandmother’s house and she had a gorgeous fig tree that had figs that were over ripe and needed to be used. So I pick a bunch with the idea of making fig newtons but gluten free.
Now the funny thing is I tried these and thought they were really good. In fact I ate 3 of these cookies and had to refrain from eating more, LOL.
When my husband came home he said they were really tasty and way better than the fig newtons his mother use to make when he was a kid. So all in all I think I did really well.