- 1 C butter
- 2 C sugar
- 1 C brown sugar
- 3 eggs
- 3 C flour
- 1 t baking soda
- 1 ½ t cinnamon
- ½ t nutmeg
- ¼ allspice
- Pinch of salt
- Mix together softened butter, sugar, and brown sugar. Add beaten eggs.
- Mix flour, baking soda, spices, and salt.
- Combine wet & dry mix until well-blended.
- Roll dough into long rolls and wrap in wax or parchment paper. Freeze (overnight is best).
- When ready to bake, cut into ¼ inch cookies. Space about 2” apart on cookie sheet. They will spread as they bake.
- Oven should be at 350 degrees. Bake for approximately 8 minutes.
Dress with pecan in center of cookies. Let cookies set until they have cooled somewhat. They will firm up more as they cool.
Submitted by Lynsley H.
- 2 1/4 cups Bob’s Red Mill 1:1 Gluten Free Baking Flour
- 1/4 teaspoon fine sea salt
- 1 cup butter (2 sticks), softened
- 3/4 cup granulated sugar
- 2 large egg yolks (or 1 egg)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
1. In medium bowl, whisk together the gluten free flour and salt. Set aside.
2. Add the butter and granulated sugar to the bowl of a stand mixer. Cream together until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
4. Add the dry ingredients and mix well until combined, scraping down the bowl as necessary.
5. Place the dough on a large piece of plastic wrap (about 18 inches long) and roll into a log. Dough log should be about 14 inches long and 1 1/2 inches wide. Wrap the dough in the plastic wrap and chill for 4-6 hours (or overnight) until firm.
6. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Use a sharp knife to slice the cookies – you should get about 48. Use your hands to form back into a circle if necessary. Bake the cookies, 18 at a time on the baking sheet and bake in batches. Keep cookies refrigerated or frozen until ready to bake.
7. Bake at for 8-12 minutes until done – cookies will no longer be shiny and will be ever so slightly golden on the edges. Do not brown! Cool on the baking sheet for 5 minutes before cooling compltely on a wire rack. Repeat baking process for the remainder of the cookies.
8. When the cookies are cooled, melt the chocolate chips and coconut oil at 50% power for 1 minute. Stir really well then melt at 50% power in 20 second intervals until melted – stirring after each round of heating.
9. Dip or drizzle cookies with melted chocolate and place on a wax paper lined baking sheet. Cool until the chocolate is set. Store in an airtight container up to 3 days or freeze.
Original recipe from Sharon Lachendro – What The Fork Food Blog.
Tips for keeping the dough round:
- Use the plastic wrap to help keep it in a nice even log shape when rolling it.
- Chill on a baking sheet for a nice flat surface.
- Once the dough is thoroughly chilled, roll it again to reshape into a round log.
- Roll slightly as you are slicing it so you don’t get flat sides as you’re cutting.
Submitted by Angie B.
Cook Time: 45 minutes
- 3 ½ cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- ¾ cup diced cooked ham
- 3 ¼ cups water
- 2 Tbsp chicken bouillon granules
- ½ tsp salt
- 1 tsp black pepper
- 5 Tbsp of butter
- 5 Tbsp all-purpose flour
- 2 cups of milk
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 – 15 minutes. Stir in chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, not allowing lumps to form. Continue to cook while stirring over medium heat until thick, about 4 minutes.
- Stir the milk mixture into stockpot and cook soup until heated through. Serve immediately.
Recipe submitted by Lynsley H.
- 2 cups peeled and diced potatoes
- 2 cups water
- ½ cup carrots
- ¼ cup chopped onions
- ¼ cup butter, cubed
- ¼ cup all purpose flour
- 2 cups milk
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups shredded cheddar
- 1 ½ cups cubed cooked ham
- 1 cup peas, thawed
- In a large pot, combine potatoes, water, carrots, and onions. Boil. Reduce heat, then cover and cook for 10 – 15 minutes until tender.
- In another pan, melt butter. Stir in flour until smooth. Gradually add milk, salt, and pepper. Bring to a boil and cook for 2 minutes.
- Stir cheese into butter mixture until melted. Then stir into undrained potato mixture. Add peas and ham. Serve warm.
Recipe submitted by Jillian B.