Easy Peanut Butter Cookies - Small Recipe with Biscuit Mix

Here’s a recipe from the cooking leaflet "Eagle Brand Classic Recipes 2003".    I reduced the recipe to make just a quarter of the recipe, using the small, quarter-can jars of condensed milk that I keep in my kitchen freezer for recipes like ice cream, fudge and cookies in smaller amounts.  This recipe included several variations, and I tried the Jam and Chocolate Chip variations as well as basic peanut butter cookies because that is what I had on hand.  We thought the basic recipe was very good, and the extras are interesting but not necessary. 

I did use mini chips, and also “Natural” peanut butter, that will separate at room temperature, basically peanuts and salt.  

I used my Homemade Lard Biscuit Mix made from a Martha White cookbook recipe, original Bisquick is what was intended in the recipe.  For a quarter can of milk, simply weigh it out into 4 small containers, cover and freeze.  I use 4 ounce canning jars.

We ate them all up…they are not as rich as some peanut butter cookies, but they eliminated measuring out things like salt, baking powder, sugar, etc., and they were fine with a cup of coffee. 

Easy Peanut Butter Cookies - small recipe  

   3 1/2   ounces  sweetened condensed milk

  2           tablespoons  peanut butter

  1           large  egg yolk

     1/4    teaspoon  vanilla extract

  2 1/2    ounces  Lard Biscuit Mix -- 1/2 cup

                Sugar for topping

     1/4     cup  extras - optional  (chocolate chips, chopped peanuts, raisins or coconut)

 In a mixing bowl, beat condensed milk, peanut butter, egg and vanilla until smooth.  Add biscuit mix, mix well.  Chill at least 1 hour.

Preheat oven to 350°.  Shape dough in 1" balls.  Roll tops in sugar.  Place 2" apart on ungreased baking sheets.  (I used a #100 scoop).

Flatten with a fork in a crisscross pattern.  Bake 6-8 minutes or until lightly browned (do not overbake).  Cool.  Store tightly covered at room temperature.

Any-way-you-like 'em cookies:  stir in 1/4 cup chocolate chips, chopped peanuts, raisins or flaked coconut into dough and proceed as directed.

Peanut butter and jelly gems:  instead of flattening balls of dough, press in thumbprint, fill with jelly, jam or preserves, and bake as directed.

Yield:  "12”

Martha White Biscuit Mix

                        1 QUART MIX

  1           pound self-rising flour -- sift first (4 cups)

  4          ounces  lard or shortening -- 1/2 cup

Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.

Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.

Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 

Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                

Frosted Maple Drops

 If you have a good source of real maple syrup, this recipe from the "Better Homes and Gardens New Cook Book 15th Edition" is excellent.  My husband doesn’t think that a cookie is much good without some nuts, so I added a cup of chopped pecans.    This is a perfect take-along cookie.               

 Frosted Maple Drops

  1           Cup  Butter -- softened

  1           Cup  Brown Sugar – packed (8 ounces)

  1           Teaspoon  Baking Soda

     1/8    Teaspoon  Salt

  1           Cup  Pure Maple Syrup

  1           Large  Egg

  1           Teaspoon  Vanilla

  4           Cups  Flour, All-purpose (1 pound 2 ounces)

  1           Cup Pecans, chopped (optional)

                        Maple Frosting

     1/2    Cup  Evaporated Milk -- or heavy cream

  6           Tablespoons  Butter -- melted

  1           Teaspoon  Maple Extract

  4           Cups  Powdered Sugar -- as needed

Preheat oven to 350°.  Lightly grease cookie sheets; set aside.  In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking soda, and salt.  Beat until combined, scraping bowl occasionally.  Add maple syrup, egg and vanilla, beat until combined.  Beat in as much of the flour as you can.  Stir in any remaining flour.

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets; flatten slightly.  Bake for 8-10 minutes or until tops are set.  transfer to wire rack; cool.

Frosting:  In a medium bowl, whisk together evaporated milk or cream, melted butter and maple flavoring.  Gradually stir in powdered sugar until mixture is icing consistency.  Spread tops of cooled cookies with icing.

8 Dozen (96 cookies)

Baking with Brown Sugar...Sour Cream Apple Squares

I would give this recipe a 5 Star rating!  It’s easy, looks great, and is delicious.  From an Indiana cookbook published in "Best of the Best of the Midwest" I thought, just reading the recipe, that it was worth a try…it exceeded my expectations.  It has a crisp, thin bottom crust, topped by a very moist apple cake.  Anything that only uses one large bowl and a spoon to mix is my kind of recipe.  It was good from the oven, just cooled to lukewarm; and it froze well too.  I got twice as many bars as the recipe called for; they are rich enough for smaller, easier-to-eat bars.  I used Granny Smith apples, and drizzled on a little powdered sugar glaze.  New crop apples were on sale this week!

 Sour Cream Apple Squares

  2          Cups  Flour, All-purpose (9 ounces)

  2          Cups  Brown Sugar -- firmly packed  (14 ounces)

     ½      Cup  Butter -- softened

  1          Cup  Walnuts -- chopped

  2          Teaspoons  Cinnamon

  1          Teaspoon  Baking Soda

     ½      Teaspoon  Salt

  1          Cup  Sour Cream

  1          Teaspoon  Vanilla Extract

  1          Large  Egg

  2          Cups  Apples -- peeled and finely chopped (2 medium)

Preheat oven to 350°.  In large bowl, combine flour, brown sugar and butter until crumbly.  Stir in nuts.  Press 2 3/4 cups (about 15 ounces) of crumb mixture into ungreased 9 x 13" pan.

To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla, and egg.  Blend well.  Stir in apples.  Spoon evenly and carefully over base.

Bake at 350° for 25-35 minutes until toothpick comes out clean.  Cut into 12-15 squares - I got 30.     "One 9 X 13" Pan"

Baking with Powdered Sugar...Russian Tea Cakes

The recipe I have used for Russian Tea Cakes, (Mexican Wedding Cakes, etc.) over many years is from Betty Crocker's Cooky Book from the early 60’s. 

 These are quick to mix up, but do need to chill as they are mostly butter and will spread otherwise. The messy part is rolling them in powdered sugar twice, but they are worth the mess. I have made them and rolled them in colored large flake sugar though we like them best rolled in the white powdered sugar. I always use pecans as that is what I buy for nuts. However, walnuts would work just as well.

 This recipe uses powdered sugar in the cookie dough and to roll them in. The powdered sugar in the cookie dough gives you a melt in your mouth cookie.

 Note that it calls for sifted powdered sugar in the dough, this means to sift before measuring, If it said 1/2 cup powdered sugar sifted  then you would measure and sift afterwards. Where in the directions the word sifted comes tells you which to do.

 If you are going to the work of making cookies, always use the best ingredients you can afford. Real butter if the recipe calls for it instead of margarine and real vanilla instead of imitation. The cost difference for purchased cookies will still be more than making them from scratch with good ingredients.

Russian Tea Cakes

1 cup butter (Butter works best here)

1/2 cup sifted powdered sugar

1 teaspoon vanilla

2 1/4 cup all purpose flour

1/4 teaspoon salt

3/4 cup finely chopped nuts

Mix butter, sugar and vanilla thoroughly. Measure flour and stir in the salt. Blend into the butter mixture. Mix in nuts. Chill dough.

Heat oven to 400°.  Roll dough into 1 inch balls or use small cookie scoop. Place on ungreased cookie sheet. Cookies do not spread so you can put them closer together.

Bake 10 to 12 minutes till set, but not brown. While still warm roll in powdered sugar, cool and roll in sugar again. Makes about 4 dozen

Baking with Powdered Sugar...Orange Pecan Icebox Cookies

These are a good refrigerator cookie with orange peel in them. There is enough for a nice citrus flavor, but not enough to over power. The good thing with refrigerator cookies is that you can slice and bake them when you want to, thus you can have warm cookies to go with your coffee or milk.  The directions call for dipping in chocolate if desired, but we think they are good with out. The recipe is from Gold Medal Cookies & Bars  2005,  one of the small paper back books you could buy at any grocery store. 

Sue and I have been going through some of our cookbooks and I have found several I haven’t made for awhile. It’s always fun to read through older cookbooks and see how recipes have evolved. 

Orange-Pecan Wafers

About 4 Dozen

1 3/4 cups all purpose flour

3/4 cup butter

1/2 cup powdered sugar

1 to 1 1/2 tsp grated orange peel

1/2 teaspoon vanilla

1/4 teaspoon baking powder

1 egg

1/4 cup chopped pecans

       - - - -

1 cup semisweet chocolate chips

1 teaspoon shortening

1. In a large bowl, beat all ingredients except pecans, chocolate chips and shortening 

with electric mixer until well blended. Stir in pecans.

2. Place dough on 14 inch length of plastic wrap. Use wrap to shape dough into a roll, 12 inches long and 2 inches in diameter.  This will be quite sticky, but do not add flour. It sets up just right. Anymore flour will make them too dry. Wrap in plastic and refrigerate about 2 hours or until firm.

3. Heat oven to 375°. Cut dough into 1/4 inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.

4. Bake 8 to 12 minutes or until edges begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Any Shortbread type cookie is always better if it sets for at least a day to mellow. If you can keep from eating these do try letting them set.

5. In small microwaveable dish melt chocolate chips and shortening uncovered about 1 minute or until softened stir until smooth. Dip half of each cookie into chocolate, allowing excess to drip back into dish. Place on waxed paper; let stand about 30 minutes or until chocolate is set. 

Baking with Powdered Sugar...Lemon Fingers

These pretty tangy cookies were easy to make and looked and tasted great.  They use powdered sugar both in the dough and the glaze.

I used my beater blade in my mixer to mix these without scraping the bowl.  I didn’t have a #6 star tip, and used a jumbo #1 tip, which still looked pretty and also turned out the number of cookies called for in the recipe.  I’m not a cake decorator like Myrna, but these were easy to press out.  If you don’t have a pastry bag, spoon out tablespoon-sized cookies.  These cookies hit the spot with either iced tea for summer of coffee in the winter.                     

                              Lemon Fingers

     2/3      Cup  Powdered Sugar

  1            Cup  Butter

  2            Large  Eggs

  1 2/3      Cups  Flour, All-purpose

     1/4      Cup  Cornstarch

  2            Tablespoons  Grated Lemon Peel

  2            Tablespoons  Lemon Juice

     1/2      Teaspoon  Vanilla Extract

                        Lemon Glaze

  1            Cup  Powdered Sugar

  2            Tablespoons  Lemon Juice

  2            Teaspoons  Grated Lemon Peel

Heat oven to 350°.  In large mixer bowl combine 2/3 cup sugar and butter.  beat at low speed, scraping bowl often, until light and fluffy (1 to 2 minutes).  Continue beating, adding eggs one at a time, until well mixed (2-4 minutes).

In small bowl, stir together flour and cornstarch.  Continue beating, gradually adding flour mixture alternately with lemon peel, lemon juice and vanilla until well mixed (1 to 2 minutes).

Spoon into pastry bag with a wide # 6 star tip.  On greased cookie sheets pipe dough into 3" fingers; Sprinkle with large crystal sugar. 

Bake for 8-12 minutes or until edges are lightly browned.  Cool completely.

Meanwhile, in medium bowl stir together all glaze ingredients.  Dip 1" of cookies into glaze; let stand until glaze is set.

4 Dozen

"Land O Lakes Treasury of Country Heritage Meals & Menus”

Baking with Sugar...Walnut Cinnamon Crisps

This recipe just looked good – simple to make and a nutty shortbread sounded like it would taste good.  The cinnamon was not particularly noticeable in the finished cookie – even though I used very good ground cinnamon (the kind with 4% oil so its pretty strong).  
We thought these tasted even better the second day, after they had ripened in my glass cookie jar with a glass lid.  Wrapping too tightly with a plastic lid or plastic container might soften them too much.  A Pyrex casserole with a glass lid makes a good substitute for a cookie jar or "biscuit" jar.  These cookies are perfect with ice tea on the porch.                   

Walnut Cinnamon Crisps

  1         cup  Sugar

  1         cup  Butter -- softened

  1         large  Egg -- separated

  2         cups  Flour, All-purpose

     ½     teaspoon  Ground Cinnamon 

  1         tablespoon  Water

     ½     cup  Walnuts -- very finely chopped

Heat oven to 350°.  Mix sugar, butter and egg yolk.  Stir in flour and cinnamon.  Press in lightly greased jelly roll pan, 15 x 10 1/2 x 1 (or use 2 square pans - one 8x8" and one 9x9")..

Beat egg white and water until foamy; brush over dough.  Sprinkle with walnuts.

Bake 20 to 25 minutes or until very light brown.  Immediately cut into 2 1/2-3" squares.  Cut diagonally into halves.

Yield:  "1 Jelly Roll Pan" or 40 cookies

"Betty Crocker Perfect Baking Every Time"

Oaty Rhubarb Streusel Bars

  

The rhubarb is so good this year, lots of rain, and I have been trying new recipes to use it. This recipe for Oaty rhubarb streusel bars from Better Homes and Gardens web site was my personal favorite of the three I tried. I like the ginger with the rhubarb and used orange juice I had in the freezer in the glaze for a nice flavor combination. 
 These are easy to make and converted over to a measure to measure Gluten Free flour well. I tried them with King Arthur’s Measure to Measure flour so don’t know how another brand would work but I would guess the same. If you need to eat GF be sure to check the oatmeal you are using. Use all purpose flour if you don't need Gluten Free Flour.

Oaty Rhubarb Streusel Bars

Ingredients:

1 ½ cups quick-cooking rolled oatmeal

1 cup of all purpose of measure for measure flour or all purpose flour

¾ cup packed brown sugar

¾ cup butter

¼ cup granulated sugar

2 Tablespoons all purpose of GF flour

½ teaspoon ground ginger

2 cups fresh or frozen sliced rhubarb

Ginger Icing:

¾ cup sifted powdered sugar

¼ teaspoon ground ginger

3 - 4 teaspoons orange juice or milk

Directions:

Preheat oven to 350°F. Line 8x8x2 inch pan with foil extended beyond the edges of the baking pan. 

 In large bowl stir together the oats, 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Save one cup of mixture and press the rest in the bottom of your 8 inch foil lined pan. Bake 25 minutes

 Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on the hot crust you have just baked and sprinkle the saved oat mixture on top; press lightly.

 Bake 30 to 35 minutes until top is brown and filling is bubbly. Cool on rack. In small bowl stir together icing till it is thin enough to drizzle. When bars are cool drizzle the icing over top. Lift from pan and cut into 16 bars. Store covered for up to 2 days in fridge

Baking with Sugar...Spice Snap Cookies

Spice Snap Cookies

This old fashioned cookie forms a crackled top as it bakes. It needs the sugar to make the top crackle. The cookies has sugar as well as molasses in the dough and makes a Snap type of cookie. They will soften some on the second or third day. But if you like ginger snaps then this cookie is for you.

Spice Snap Cookies

Ingredients

¾ cup shortening

1 cup sugar

1 large egg

¼ cup molasses

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

  Additional sugar to dip the ball of dough in

Directions

 Beat shortening at medium speed of an electric mixer until fluffy, gradually add 1 cup sugar, beating well. Add egg and molasses, mix well.

  Combine flour and next 8 ingredients; mix well. Add one fourth of flour mixture at a time to creamed mixture, beating until smooth after each addition.

Cover and chill 1 hour.

  Shape dough into 1 inch ball, and roll in additional sugar. Place 2 inches apart on ungreased cookie sheets.

  Bake at 375° for 9 to 11 minutes. (tops will crack.) Remove to wire racks to cool. Yield: about 4 dozen

Baking with Sugar...Waffle Cookies

 If you want to have “cookie fun” with the kids, this recipe from the book "Better Homes & Gardens Hometown favorites" is for you.  You don’t need an electric mixer; you don’t even need an oven!
 Made from kitchen staples, you simply stir and then bake these cookies in your waffle iron in minutes, without heating up your kitchen.  

 They are not waffle-like in texture; they are good chocolate cookies made in a hurry.
 We thought simple white icing would be excellent too, maybe topped with sprinkles, coconut or mini M&M's for summer picnics.

                              Waffle Cookies

Cookies:

 2       Ounces  Unsweetened Baking Chocolate -- cut up

 1/3   Cup  Butter

 3/4   Cup  Sugar

  2      Large  Eggs -- beaten

  1      Teaspoon  Vanilla Extract

  1      Cup  All-purpose Flour (4 1/2 ounces)

Frosting: 

1        Cup  Chocolate Chips -- 6 ounces

  2      Tablespoons  Corn Syrup -- white

  1      Tablespoon  Cooking Oil

  1/2  Cup  Nuts -- chopped (Pecans, walnuts, peanuts)

Preheat waffle iron.  In a medium saucepan, melt unsweetened chocolate and butter over low heat.  Cool slightly.  (I melted this in a Pyrex measuring cup in my microwave, in 20 second bursts, until the chocolate was almost melted, stirring every time.)

Stir in sugar, eggs and vanilla. 

Add flour; stir just until combined.

Drop rounded teaspoonfuls of batter into center of each waffle grid.  (I used a size 60 scoop).  Bake on medium heat about 75-90 seconds.  Using a fork, transfer cookies to rack; cool.  Repeat with remaining batter.

For frosting, in a small saucepan, combine the chocolate chips, corn syrup and oil.  Cook and stir over low heat just until smooth.  Cool before using.

Spread over Cookies; sprinkle with pecans.

24 cookies

2021 Cost:  $3.48 per recipe or 15¢ per cookie

Baking with Baking Soda...Pineapple Spice Drop Cookies

Need something quick, inexpensive and delicious for coffee time?  Here’s your recipe!

These cookies go together fast; you can bake them right away; they are really yummy!  Guaranteed to get you plenty of helpers in the kitchen and lunchbox or picnic fans too.

I used the drained pineapple juice and a little powdered sugar to make a glaze to dribble over them – add a dash of salt to keep the frosting from being too sweet. 

Pineapple Spice Drop Cookies

  2          Cups  Sifted All Purpose Flour (8 ½ ounces)

  1          Teaspoon  Baking Powder

  1          Teaspoon  Baking Soda

  1          Teaspoon  Salt

     1/2    Cup  Shortening – softened (3 ½ ounces)

     1/2    Cup  Sugar (3 ½ ounces)

     1/2    Cup  Brown Sugar (3 ½ ounces)

  1          Teaspoon  Cinnamon

     1/2    Teaspoon  Nutmeg

     1/4    Teaspoon  Ground Cloves

  1          Large  Egg -- unbeaten

     2/3    Cup  Crushed Pineapple – drained (an 8 ½ ounce can)

Preheat oven to 375°.  Sift flour with baking powder, baking soda and salt.  Mix shortening, white sugar, brown sugar, spices and egg until creamy.  Blend in pineapple, then flour mixture.

Drop by rounded tablespoonfuls (size 50 or 60 scoop) of dough, 2" apart, on ungreased cookie sheets (I use parchment paper).  Bake 12 to 15 minutes, or until lightly browned.

Small Recipe... GF Chocolate Chip Cookies

The recipe book Better Homes and Gardens Great Cooking For Two has this recipe, along with 2 variations for Chocolate Chip Oat Cookies. Notice that it says Oat cookies not oatmeal cookies. That is because the oatmeal is ground up in your blender or food processor till they turn into a powder (flour).
 I liked the idea of a small amount of cookies, the oats used as a flour and by using a Measure to Measure flour from King Arthur I made them Gluten Free. The recipe calls for an all purpose flour but they can be made either way. I did not try them with GF all purpose flour but any GF flour that can be swapped one for one should work for GF.
 They are a good soft cookie that will go on my list of GF baking treats.

 Chocolate Chip Oat Cookie

⅔ cup oatmeal
¼ cup packed brown sugar
¼ cup sugar
¼ cup butter softened
1 egg
½ teaspoon vanilla
⅓ cup all purpose flour or measure to measure type GF flour
¼ teaspoon baking soda
½ cup chocolate chips
¼ cup chopped nuts (optional)
Directions
For oat flour, place oatmeal in blender or food processor and blend until flour texture. In a large mixing bowl, using a spoon, stir together the sugar, brown sugar, and butter. Mix until smooth. Stir in the egg and vanilla.
Add the oat flour, all purpose flour and baking soda. Stir until combined. Stir in the chips and nuts if using.
 Drop dough from a rounded teaspoon 2 inches apart on an ungreased sheet pan.
Bake in a 375°F oven for 8 to 9 minutes or till edges are lightly brown. Remove and cool on rack. Makes 12 cookies
Variations
Coconut Lemon Oat Cookies
Omit chocolate chips. In a small bowl toss coconut with lemon peel. After stirring in all dry ingredients stir in coconut mixture.
Almond Oat Cookies
Omit chocolate chips and stir in ⅓ cup toasted chopped almonds and ¼ cup almond brickle pieces.

Saturday Thoughts...Fudgy Chocolate Flourless Cookies

 When you have egg whites left from a recipe you need to make these cookies.  Sue and John and my family all loved these!
In my case I make the cookies and then use the leftover egg yolks. I have made a similar recipe except it was a true meringue type (much harder for new cooks) and uses coconut and vinegar among the ingredients and I don’t keep coconut on hand.
The cookies are simple to make, use only ingredients that most home bakers will have on hand or are easily bought in most grocery or even dollar stores. They are flourless so they are great for Celiacs or people needing to eat Gluten Free.
 Light and crispy on the outside they are soft and fudgy on the inside. Baking them the shorter baking time makes them softer in the centers and the longer time makes the centers set up more. I have done them both ways and like them equally well. The cocoa is baking cocoa, not presweetened hot chocolate mix and I used a 4 ounce bar of semisweet Bakers baking chocolate for the chopped chocolate called for. 
 This makes about 20 cookies, just enough so that it doesn’t take a lot of time to make them and there is not a large amount of cookies to tempt you to eat them all. Now all I have to do is find something to do with the egg yolks! The recipe is from My Recipes web site and I have had good results from their recipes.

Fudgy Chocolate Flourless Cookies
Preheat oven to 350°F.
Ingredients:
3 cups powdered sugar
11/3 cup unsweetened cocoa
¼ teaspoon salt
3 large egg whites room temperature
2 teaspoons vanilla extract
1 (4-oz.) bar semisweet chocolate bar, chopped
1 cup toasted chopped pecans
Directions
While oven is preheating sift together powdered sugar, cocoa and salt in large bowl.
Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. The batter will be stiff. Stir in chocolate and pecans (or nuts of your choice) until combined.
Drop cookies 2 ½ to 3 inches apart, a cookie scoop works well, about 2 tablespoons on cookie sheet lined with parchment, lightly greased with shortening or cooking spray.
Bake until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool, completely.(or they are really good warm).
 

Gluten Free Snickerdoodles

  

 Another recipe from the King Arthur web site that is Gluten Free. So far all of their Gluten Free recipes I have tried have been excellent. Much better than store bought GF items.

 I have missed Snickerdoodles and so has my daughter. This recipe is very good and produced a crisp cookie that was almost as good as the original recipe. The next time I make them I will use half butter and half Shortening as all butter makes them thinner. The recipe I have from my old cookie cookbook calls for the combo of butter and shortening. I like to try a recipe as written before changing it though.

 This is simple to make as it uses King Arthur’s all purpose baking mix Not the all purpose flour so there are only five ingredients. I made half of the recipe and got exactly 15 cookies. When looking to half a recipe I always check the number of eggs. If there is an even number it makes it much simpler to reduce. A tip from Sue. I will make the full recipe the next time as they came out so well.Be sure to note that it uses the GF Baking Mix NOT the all purpose flour.

Gluten Free Snickerdoodles

1 ¼ cups sugar

½ cups (8 Tablespoons soft butter) 

1 teaspoon GF vanilla extract

2 large eggs

2 cups King Arthur Gluten Free All Purpose Baking Mix (Not the flour)

Topping

1 to 1 ½ teaspoons cinnamon

¼ cup sugar

Directions

1. Preheat oven to 350°F. Line a couple of baking sheets with parchment or just place cookies on ungreased baking sheet.

2. In large mixer bowl mix together the sugar and butter until blended. Add the vanilla and eggs, and stir until blended.

3. Add the baking mix until evenly blended.

Make the topping: Mix the cinnamon and sugar is small bowl

Shape the dough into 1 ¼ balls (a cookie scoop works well) and roll the balls in the cinnamon sugar mixture. If dough is sticky chill in refrigerator for 30 minutes.

Place on cookie sheet and bake 14 to 16 minutes. (I baked mine 13 minutes) They will stay lighter colored. Leave on cookie sheet for 5 minutes and then on wire rack to finish cooling.

Yield: about 30 cookies