Something I love to do is to bake cookies. It’s so easy and taste much better than store bought plus you know what’s in them. Since hubby and my little guy are both sensitive to gluten, I had to learn how to make gluten-free goodies and believe me it has been a learning curve. This recipe for these gluten-free cookies I found on a blog called Earthmama 101 but I changed it as I usually do. They are super easy to make and they melt in your mouth.
- 1 cup butter
- 1/2 cup powdered sugar
- 1/2 vanilla bean, sliced open and scrape out and use seeds
- 2 cups gluten-free flour ( I used Bob’s Red Mill Gluten Free All Purpose Flour )
- 1/4 tsp salt
- 3/4 cup raw walnuts, chopped
Preheat oven to F350/175C. Cream margarine, powdered sugar, and vanilla, until light and fluffy, either by hand or with a mixer or in a kitchen aid. Combine flour and salt in a separate mixing bowl; gradually add flour mixture to creamed mixture and mix well. Stir in pecans and refrigerate about 15 minutes. Roll into 1 inch balls and place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes.
