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Recipes, Special Diets on November 15, 2010 by

Gluten Free Shortbread Cookie Mix: Adaptations

When we began development with Carol Fenster on our Gluten Free Shortbread Cookie Mix, one of our goals was to create a mix that could be used for more than one application. Carol not only delivered a great mix for shortbread cookies, but she gave us a wide variety of adaptations. Here is one of our favorites and a perfect addition to your holiday spread, Gluten Free Snickerdoodles. You can find more recipes using this simple mix here. This mix and others will be on sale during the month of December. Be sure to stock up for the holidays.

Snickerdoodles (from shortbread cookie mix)

Ingredients

  • 1 whole pkg GF Shortbread Cookie Mix
  • 1 1/2 sticks (3/4 cups) unsalted Butter, cut into 8 pieces
  • 1 large Egg Yolk
  • 2 Tb Water
  • 3 Tb Granulated Sugar
  • 1/4 tsp ground Cinnamon

Directions

Preheat oven to 375°F. Line 15×10-inch baking sheet (not nonstick) with parchment paper.

In a clean, empty spice jar with a plastic perforated top, shake together sugar and cinnamon until well blended.

Prepare cookie dough as directed, cut into 2-inch shapes, and place on prepared baking sheet. Lightly sprinkle tops of cookies with cinnamon-sugar mixture.

Bake on middle rack of oven for 12 – 15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining half of dough, bringing baking sheet to room temperature first.  Makes 36 cookies.

NUTRITIONAL INFORMATION

Serving Size: 1 Cookie

Calories 100, Calories from Fat 35, Total Fat 4g, Saturated Fat 2.5g, Cholesterol 15mg, Sodium 35mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 5g, Protein 1g.

Comments

Becki says:

Unfortunately my son is gluten, dairy and egg free at the moment. What can i substitute for egg and margarine in this recipe?

Hi Becki!

You can substitute a non-dairy margarine such as Earth Balance (if you can find it) or vegetable shortening should work fine, as well. For the egg, it gets a little trickier with this mix, but you could use the Ener-g Egg Replacer (http://www.ener-g.com/egg-replacer.html) or try one of these options (maybe the starches?): http://www.pioneerthinking.com/cooking/solutions/eggsub.html

Crystal Anderson says:

Chia seeds also work as an egg replacement. 1. Using a food processor, spice grinder, or mortar & pestle, grind the chia seeds into a meal. (If you want to grind more at once, that’s okay. Just remember that chia seeds are full of delicate omega-3 oils which are prone to spoilage when exposed to heat and oxygen. So you’ll want to store your pre-ground chia meal in an airtight container in your freezer for up to a year.)

2. Mix the water and ground chia seed meal in a small bowl. Allow to sit for 5 minutes or so, or until it takes on a goopy texture similar to raw egg yolk.

3. Use in your favorite baked goods or morning smoothies.

Crystal Anderson says:

I have used the GF Shortbread Cookie Mix twice and have found the dough to dry to “gather into a ball and massage with hands until smooth.” The first time the cookies were so dry they fell apart. The last time I added small bits of soft butter to make it manageable and they tasted much better. Any suggestions?

We are so sorry to hear that, Crystal. It sounds like adding a bit of butter helped, so we’d recommend sticking with that.

Janel says:

Thanks for this tip! I tried to make them yesterday and they were soooo dry! I have no idea why bc I followed the instructions exactly. I will try adding butter.

Unfortunately, that mix is very dry. We have recently reworked it to improve the texture.

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