Gluten-Free Christmas Cookies

Lace Cookies

Being gluten free is hard enough the rest of the year, but it really stinks at the holidays. There’s just nothing like the memories and cookies that Mom used to make.

Thankfully, my dear wife converted a couple of old family recipes to gluten free, so I didn’t suffer too much this year;).

Lace Cookies
1 stick butter
1/2 cup light corn syrup
1/2 cup brown sugar
1 cup Pamela’s Gluten-Free Baking Mix
1 cup finely-chopped pecans or walnuts (we used Dad’s hand-picked with love black walnuts)
1 teaspoon vanilla

Combine butter, corn syrup and brown sugar in a heavy medium-sized saucepan. Heat just to boiling over medium heat, stirring constantly. Stir in baking mix, nuts, and vanilla.

Drop by scant teaspoons, 3 inches apart, on foil-covered baking sheet.

Bake at 350°F for 7-8 minutes or until light golden brown.

Let cookies remain on sheet for a few minutes to stiffen a bit and become easier to remove. Place on waxed paper to cool, then store in airtight container. Makes 5 dozen.

Notes – these spread a lot. If evenly sized, perfect cookies are important to you, it might be worth your time to do a test bake of 3 or so your first batch so you can see what you’ll be getting and adjust accordingly. Also, having two cookie sheets going would be a real time saver.

Coconut Macaroons

Coconut Macaroons
1/3 cup Pamela’s Gluten-Free Baking Mix
2 1/2 cup flaked or chipped coconut
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla

Combine baking mix, coconut, and salt in a bowl. Add milk and vanilla and mix well; batter will be stiff. Drop by tablespoons one inch apart onto greased baking sheet. Bake at 350°F for 13-18 minutes or until golden brown. Cool on wire rack. Makes about 1 1/2 dozen.

One year ago – Looking Forward
Two years ago – Oysters!

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