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Gluten-Free Sweet Spot Cookies

These sugar cookies remind me of Fall in every way -- all of us sitting around the big table, mixing batch upon batch of cookies, then decorating them with colored sugars and icings while laughing, joking and prodding each other for the bigger, better story of the season.

Still to this day when I taste them, they are perfect -- not too sweet, not too crumbly but just right. With each heavenly bite, the memory of those times comes flooding back, the wafting aromas in the air of the holiday season, the laughter and of course -- my dear Aunt Amanda. I would like to share my very treasured recipe with you, follow it closely, it will be good to you. Enjoy the recipe and the lovely memories that are a part of it, every season.

Sweet Spot Brown Sugar Cookies

Yields about 5 dozen cookies

Ingredients

2 cups sifted GF cup for cup flour
teaspoon baking soda
teaspoon salt
cup butter
cup sugar
brown sugar
cup cooked sweet potato (no skin)lol
1 egg
1 teaspoon vanilla extract
teaspoon almond extract
1 teaspoon cinnamon
2 tablespoons milk
colored sugar crystals

Directions

Preheat oven to 400F. Sift together GF flour, baking soda and salt in a mixing bowl. In another large bowl, cream together the butter, sweet potato, sugar's and cinnamon until well blended. Beat in the egg, vanilla and almond extracts into the butter/potato/sugar mixture. Then add in the flour mixture. Gradually add the milk and continue beating until smooth. Drop by rounded teaspoonfuls about 3 inches apart on greased baking sheets. Sprinkle with a few sugar crystals and flatten slightly with the bottom of a glass. Bake for 10 minutes or until edges are lightly browned, cool on racks.

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Content copyright © 2013 by Gillian London-Scianna. All rights reserved.
This content was written by Gillian London-Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian London-Scianna for details.



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