Chef Time!

Chef Time!

Sunday, January 1, 2012

Cookie Time!

I realized, that of all the desserts that I have posted here on my blog, not a single cookie was ever mentioned. Well! Shame on me! So pour yourself a tall glass of milk and enjoy this recipe.




Sour Cream M&M Cookies

M&M cookies were a big tradition at our house growing up. It is one of those traditions that I want to continue with my own family. My family’s recipe is amazing, but I wanted one that had less butter and would translate better as a gluten-free cookie. I was intrigued by the sour cream because sour cream does great things in gluten-free baking! I liked that this recipe had less butter than my family’s traditional recipe and that this recipe happened to be egg-free. You can take this cookie to an office party and no one would know that it was gluten-free.

½ c. granulated sugar
½ c. brown sugar
½ c. sour cream
¼ c. salted butter
¼ c. canola oil
1 ½ tsp. vanilla
1 ¾ c. gluten-free flour combination with leavening (see recipe below)***
1 c. M&Ms

Preheat the oven to 375. Mix butter, sour cream, granulated sugar, brown sugar, vanilla, and oil in a medium-sized bowl. Once the mixture is fluffy, add the baking mix a little at a time until combined. Stir in the M&Ms. Drop on greased cookie sheets in teaspoonfuls. Bake for 9-11 minutes or until slightly browned.
Makes about 2.5 dozen cookies

***One of my favorite flour mixtures for soft, light baked goods, such as breads and cookies, is made of 1/4 cup of potato flour, 1-3/4 cups of organic rice flour, 2 tsp. of double-acting baking powder and 2 tsp. gluten-free xantham gum.

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