I made the Gluten-Free Baking Classics sugar cookie recipe for the first time the other day. I made a batch of hearts for Valentine's Day for my kids. I thought they turned out great. Don't do it in a rush because you definitely need time to chill the dough. If you like them a little chewy, cut them a little thicker and cook them just till they start to turn colors. Great recipe, it'd be good frosted with pink frosting, but frosting and diabetes just don't mix. Oh well, you can't have it all.Note for diabetics: I made 40 hearts that were about 2.5 inches across. I used all the dough. I figured a very modest 12 g of carbohydrates for each cookie, including the red sugar sprinkles.
Is the recipe on here somewhere and I am just missing it? I'd love to have it!
ReplyDeleteHi Brenda, unfortunately the recipe is not on my blog, I don't think I can reprint it without violating her copyright. "Gluten-Free Baking Classics" by Annalise Roberts is available on Amazon for about $12 and is worth every penny. She does not have her sugar cookie on her web site, but you can find her Chocolate Chip Cookie, Gingersnap, Snickerdoodle, Old-Fashioned Pumpkin Cookie and Peanut Butter Balls (and a lot of other) recipes on her web site: www.foodphilosopher.com
ReplyDeleteHappy Cooking!