Category: Christmas

I adapted a recipe from Betty Crocker’s Cookie Cookbook to make these snickerdoodles gluten free with lower sugar. They came out great!

1 cup shortening
3/4 cup sugar in the raw
2 eggs
2 3/4 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 1 cup Bob’s Red Mill gluten free All purpose flour, 3/4 cup gluten free oatmeal
2 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
3 tbs sugar
3 tsp cinnamon

Preheat oven to 350 F.

Combine flour, cream of tartar, baking soda, salt, cinnamon and nutmeg.
In a separate bowl, beat shortening, sugar and eggs. Add the flour mixture and blend.
Combine the last two ingredients in a separate bowl.

Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.

Bake for 8 – 10 minutes.

This recipe made about 40 cookies.

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I adapted this recipe to be gluten free with a little less sugar. They were pretty good.

2 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 3/4 cup Bob’s Red Mill gluten free All purpose flour, 1/4 cup gluten free oatmeal
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup shortening – I used 1/2 cup butter instead
1/2 cup sugar – I used 100% cane sugar
1 egg
1/4 cup dark molasses
2 1/2 tbs sugar
2 1/2 tsp cinnamon

Preheat oven to 350 F.

Combine flour, ginger, baking soda, cinnamon, and salt.
In a separate bowl, beat shortening and sugar until creamy. Add egg and molasses. Add the flour mixture and mix. Combine the last two ingredients in a separate bowl.
Use a tablespoon to scoop the dough into balls and roll into the cinnamon sugar. Place on a baking sheet.

Bake for 8 – 10 minutes.

This recipe made about 46 cookies using a 1/2 TBS scoop.

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My grandmother used to make cookies that looked like these every year for Christmas only she used a pecan instead of an m & m. They were my favorite. I’m not sure if this is the recipe or not. The cookie in this recipe seems to puff up more than hers did, but it tastes similar.
This recipe is one I adapted from Pillsbury to make the cookies gluten free with less sugar.

Base:

3/4 cup powdered sugar – I reduced this to 1/2 cup
3/4 cup butter, softened – I reduced this to 10 TBS since dough was sticky with full amount
2 tablespoons half and half
1 teaspoon vanilla
2 cups gluten free flour – I used 1 cup Bob’s Red Mill gluten free 1 to 1 Baking flour, 1 cup Bob’s Red Mill gluten free All purpose flour or just 2 cups gluten free 1 to 1 Baking flour

Filling:

21 caramels, unwrapped or 1 cup caramel bits
3 tablespoons half and half
3 tablespoons butter
3/4 cup powdered sugar – I used 1/2 cup powdered sugar

Glaze:

1/3 cup semisweet chocolate chips
1 tablespoon half and half
2 teaspoons butter
3 tablespoons powdered sugar – I used 2 tablespoons powdered sugar
1 teaspoon vanilla
red and green M & Ms

Combine all base ingredients except the flour. Slowly add the flour, mix well, wrap in plastic wrap and refrigerate 1 hour.

Heat oven to 325 F. Divide dough in half. Roll out and cut into squares/rectangles in desired sizes. If the dough is too sticky to roll out, just drop by 1/2 tablespoons onto a cookie sheet and flatten with a spoon. This is what I’ve done the past few years. They taste the same and it saves time.

Bake for 10 – 13 minutes. Remove from baking sheet and cool 15 minutes.

In a medium saucepan, combine the filling ingredients, except the powdered sugar. Cook over low heat until the caramel is melted and the mixture is smooth. Remove from the heat and add the powdered sugar. Spread 1 teaspoon of the filling over each cookie.

In a medium saucepan, combine the chocolate chips, half and half and butter. Cook over low heat until the chocolate chips are melted and the mixture is smooth. Remove from the heat and add the powdered sugar and vanilla. Spread over the caramel filling on each cookie. Top each cookie with an M & M.

This recipe made about 60 cookies when dropped with 1/2 tablespoon scoops onto a cookie sheet.

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I just picked up a set of heart shaped cookie cutters, so for Valentine’s Day, I’m using them with my go to cutout cookie recipe. They are super good! This is an old, long lost family recipe. The dough is very sticky, so have an extra cup or so of flour on hand. Refrigerating the dough for a few hours before rolling it out will also help.
Keep in mind this recipe is definitely not healthy, so eat in moderation.

2 cups sugar – I used 1 cup sugar
1/2 cup shortening – I used 1/4 cup shortening
1/2 cup butter, softened
3 eggs
1 cup sour cream – I used 1/2 cup sour cream
1 tbs vanilla
4 cups all-purpose flour + at least 1 cup – I used 2 cups Bob’s Red Mill 1 to 1 baking flour and 2 cups Bob’s Red Mill all purpose gluten free flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp nutmeg

Preheat oven to 375.
Spray cookie sheets with oil or non-stick cooking spray or use parchment paper.
Add all ingredients in order and mix well. Add extra flour if dough is too sticky. Original recipe says to let dough rest for 10 minutes, but I refrigerate it for at least 2 hours.
Roll out between 2 well floured pieces of wax paper. Cut into shapes with cookie cutters.
Bake at 375 for 9 – 10 minutes.

Here is the healthier version I just made for Easter:

2/3 cups sugar
1/2 cup shortening
1/2 cup butter, softened
2 eggs
1/2 cup sour cream
1 tbs vanilla
2 cups all-purpose flour
1 3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup wheat germ
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon

I refrigerated the dough for a couple of hours. This version wasn’t quite as sticky as the original version, but still needs some extra flour when rolling out.

The frosting recipe I used was from my Pillsbury Complete Cookbook, pg. 382. It made just enough for the amount of cookies I had. Double the recipe if you like a lot of frosting.

Buttery Decorator Icing

1/4 cup butter, softened
1/8 cup shortening
1/2 tsp vanilla
2 cups powdered sugar
2 tbs milk

In large bowl, combine butter and shortening; beat until light and fluffy. Add vanilla, mix well.
Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired consistency.

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