FLOURLESS PEANUT BUTTER COOKIES

1 cup creamy peanut butter

1 cup white sugar

1 tsp. baking powder

1 egg

Preheat oven to 350. Cream peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job.) Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. The smaller these cookies are, the better they will hold together. Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about 10 minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least 5 minutes. Afterwards, carefully transfer them to a cooling rack. After 10 minutes or so, they will have hardened and be glistening with sugar. Eat them!

SPICED RUM BALLS

1 cup chocolate chips

3 tablespoons light corn syrup

1/3 cup Captain Morgan’s Spiced Rum

2 ½ cups shortbread cookies, crushed (Pamela’s shortbread or Pamela’s chocolate chip pecan: 1½ boxes)

½ cup powdered sugar

1 cup chopped pecans (or a nut of your choice)

½ cup powdered sugar to roll formed balls in

In a bowl, crush shortbread cookies, then add powdered sugar and chopped nuts. Mix ingredients and set aside.

Melt chocolate chips and corn syrup in glass bowl in microwave (about 1 to 1 ¼ minutes). Remove and stir until smooth. Add rum and stir until blended. Add dry ingredients and stir until blended. With a teaspoon, form small balls and roll in your hands, then place in the ½ cup powdered sugar and coat. Place on wax paper to set up. Place in air tight container to store. These will keep for 2 months.

ALMOND SNICKERS COOKIES

Preheat oven to 375. In a large bowl combine following 6 ingredients and mix well:

½ cup sugar

½ cup firmly packed brown sugar

½ cup softened butter

½ cup almond butter (use peanut butter if using regular or dark chocolate Snickers bars)

1 tsp. vanilla (I use McCormick)

1 egg

In a separate bowl mix the following dry ingredients:

1 ½ cups Featherlight flour mix (from Bette Hagman’s The Gluten Free Gourmet Bakes Bread)

(see below) I do not recommend bean flour blends as the flavor doesn’t work well with

peanut butter.

½ teaspoon baking powder

½ teaspoon xanthan gum

½ teaspoon baking soda

¼ teaspoon salt

Have ready: Snickers almond bars or Snickers peanut or dark chocolate bars (See above

comment about the nut butter.)

Add dry mixture to the nut butter mixture and mix well. Take bite size Snickers (peanut, almond or dark chocolate) or cut full size bar into 5 pieces and cover with cookie dough. Bake 10-12 minutes until light golden brown. Use the shorter time if you like your cookies chewier. If you like a little bigger cookie you can use the fun size bars or cut a full size bar into only 3 or 4 pieces. Place bigger cookies 3-4 inches apart on cookie sheet. Cool completely before removing from cookie sheet. Makes about 3 dozen cookies when you use bite size bars and about 20-24 cookies when you use bigger size bars or pieces.

FEATHERLIGHT FLOUR MIX:

1 part rice flour 1 cup

1 part tapioca flour 1 cup

1 part cornstarch 1 cup

Potato flour (not starch): 1 tablespoon per cup

EGG FREE SPRITZ COOKIES

Dry ingredients:

2 ¼ cups gluten free flour

¼ tsp. vanilla powder

½ tsp. salt

1 ½ tsp. egg replacer

1 box sugar-free Jello (for coloring, flavor and binder)

1 cup margarine or butter, softened

½ cup sugar

1 flax gel (1 tablespoon ground flax seed, 3 tablespoons water; mix and microwave until bubbly.

Let cool.)

Heat oven to 400. Combine dry ingredients. Mix margarine and sugar; blend in flax gel. Stir in dry ingredients. Place dough in cookie press. Form desired shapes on cookie sheet covered with parchment paper. Bake 6-9 minutes until set but not brown. Cool. Makes about 5 dozen cookies.

FLOURLESS PEANUT BUTTER COOKIES II

1 cup sugar

1 cup peanut butter

1 large egg

1 teaspoon baking soda

1 teaspoon xanthan gum

Combine; shape into balls. Criss-cross with fork. Bake at 350 for 10 minutes.

CHOCOLATE MINT COOKIES

¾ cup margarine

1 ½ cups packed brown sugar

2 ½ tablespoons water

1 12 oz. package semi-sweet chocolate chips

2 eggs

2 ½ cups sorghum flour

1 ¼ teaspoon baking soda

½ teaspoon salt

½ teaspoon xanthan gum

2-3 packages Andes Creme de menthe mints

In saucepan, over low heat, cook margarine, sugar and water until margarine is melted. Remove from heat. Stir in chocolate chips until melted. Pour into large mixing bowl and let cool 10 minutes. With mixer at high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients, beating until blended. Chill dough 2 hours - overnight. Roll dough into balls, place 2 inches apart on ungreased cookie sheet. Bake 13 minutes at 350. Immediately place a mint on each cookie. After a minute or two, spread the softened mint with a knife.

Or, make smaller cookies and use only half a mint on each.

Makes 80-100+ cookies.

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES - ADAPTED TO BE GLUTEN FREE

1 teaspoon xanthan gum

1/3 cup tapioca flour

1/3 cup rice flour

1/3 cup brown rice flour

1 ¼ cups sorghum flour

1 teaspoon baking soda

1 teaspoon salt

Combine the above 7 ingredients in a small bowl. Set aside.

1 cup (2 sticks) butter, softened or 1 cup butter flavored Crisco

¾ cup sugar

¾ cup packed brown sugar

1 teaspoon vanilla

Cream the above 4 ingredients in a large mixer bowl until creamy.

3 eggs

Add eggs, one at a time, beating well after each addition. Gradually beat in the dry flour mixture.

2 cups Hershey’s chocolate chips

Then stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9-11 minutes or until golden brown. Cool on baking sheets 2 minutes, then remove to wire racks to cool completely.

Makes about 5 dozen cookies.

CREAM CARAMELS

Bring to a boil, stirring constantly:

2 cups sugar

¾ cup light corn syrup

½ cup butter

1 cup cream

Then stir in gradually:

1 more cup cream

Cook to 254 degrees (hard ball stage). Pour into 9 inch square buttered pan. When cold cut into squares.

PEANUT BRITTLE

1 cup sugar

½ cup white syrup

½ cup water

1 cup raw peanuts

½ teaspoon salt

1 teaspoon baking soda

Boil sugar, water and syrup until 300 degrees. Add 1 cup peanuts and salt until it turns brown. Remove from heat; add baking soda and pour into buttered pan. Break into pieces.

CROCK POT PEANUT CLUSTERS

32 oz. roasted peanuts

1 12 oz. bag semisweet chocolate chips

4 oz. German chocolate, broken into pieces

2 24 oz. almond bark

Put ingredients in crock pot in order listed. Do not stir. Cook on low 3 hours. Do not remove lid during cooking time. Turn off. Let set 10 minutes. Stir until mixed well. Drop by teaspoons onto wax paper. Let cool and set up.

GLAZED NUTS

1 lb. pecan halves

1 egg white

1 tablespoon water

½ cup packed brown sugar

½ cup white sugar

½ teaspoon cinnamon

¼ teaspoon salt

Beat egg white and water until frothy. Add nuts and stir until well coated. In another bowl, mix rest of ingredients. Add to nuts and stir until completely covered. Lightly butter a long shallow pan. Spread nuts in a single layer and bake at 250 until dry, stirring often.

CRANBERRY PUDDING

1 egg

¼ cup molasses

¼ cup corn syrup

1/3 cup hot water

2 teaspoons baking powder

1 1/3 cups gluten free all purpose flour mix

2 cups fresh cranberries (cut or chopped)

Beat egg, molasses, syrup and hot water. Sift in flour and baking powder. Mix in cranberries last. Steam 1 ½ hours. Serve with BUTTER SAUCE:

¼ cup butter

½ cup cream

½ cup sugar

Boil these 3 sauce ingredients until slightly thickened.

Add vanilla (Amount?)

Pour sauce over pudding. Best if pudding is cut first.