Cookie Baking Day

It’s baking day! If you swing by our home, you may find powdery messes on shirts, beaters in small hands and sticky sweetness on the faces of my cherubs. But when we’ve finished, baked a few cookies and placed the leftover dough in the fridge or freezer, we’ll have made a few more memories!!! (And added a few more calories to Momma’s waist, but – hey – who’s counting??? It’s the holidays!)

Rolled Sugar Cookies

1 c. shortening (or palm oil)

1 c. sugar

Cream together.

2 eggs

½ t. vanilla

Add to the sugar/oil mix.

3 c. GF flour (see mix below)

1 ½ t. xanthan gum

2 t. baking powder

½ t. baking soda

½ t. salt

½ c. yogurt or sour cream (or safflower mayo)

Mix together and add to the other ingredients.

Cover bowl and chill for 1 hour. Roll on floured surface to ¼ inch thickness. Cut out. Bake at 350 degrees on ungreased cookie sheet for 8 – 10 minutes.cookies

(GF flour mix – 2 c. rice flour, 2 c. arrowroot flour, 2 c. tapioca flour, 2 T. potato flour = Featherlight Mix. OR use your own mixture of GF flours!!!)

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 Chocolate Chip Cookies

¾ c. sugar

½ t. salt

3 c. GF flour

Mix in a large bowl.

2/3 c. softened butter (or palm oil)

2 t. vanilla

Add to the first ingredients. Beat well.

1 t. baking soda

2/3 c. shortening (or coconut oil)

¾ c. brown sugar

2 eggs

½ t. xanthan gum

Combine with the rest of the ingredients and mix.

1 c. chocolate chips (how about Enjoy Life brand!)

Stir in the chips by hand.

Bake at 350 degrees for 8-10 minutes. Cool on the pan.

 

** Using the ingredients in parenthesis will make this recipe not only gluten-free but also free of dairy and soy!

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