Well, after the last 3 cookie recipes being flops, I finally had a success! It is about stinkin’ time! Since I was feeling a little insecure about my baking, I decided to use a recipe from Carol Fenster’s 1,000 Gluten-free Recipes to make these cookies. Carol’s recipes have always worked very well for me, so I went back to the tried & true. I was not disappointed! I wish I could share the recipe with you, but it is copyrighted. You can probably get the cookbook from your library & try some of the recipes out if you are unsure of the purchase, but let me tell you that this is one amazing cookbook (no, I am not getting paid to say that). The pizza crust that I raved about here is also one of Carol’s recipes.
Once the cookies cooled, I whipped up a quick frosting/icing & we got busy.
1-2 cups powdered sugar (depends on how much frosting you want to make)
1/2 – 1 tsp vanilla (again, depends on how much sugar you use; start with less & taste – you can always add more)
1-3 TBSP milk (start with 1 TBSP, stir and add more milk until you get the desired consistency)
My little helper – concentrating so hard:
Up tomorrow: Lemon Cornmeal Cookies – YUM! I can’t wait. I am well stocked with parchment paper, so I hope to avoid future disasters!
In case you missed any of the earlier days of “Cookie-A-Day”
Day 1 – Russian Teacakes
Day 2 – Sweet Potato Oatmeal Raisin
Day 3 – Dark Chocolate Snowstorms
Day 4 – Pecan Shortbread
Day 5 – Spritz Cookies
Day 6 – Gingersnaps
Day 7 – Almond Cranberry Bites
Day 8 – Peanut Butter Cookies
Day 9 – Festive Candy Cookies