My dear hubby mentioned, upon receiving a bag of Pepperidge Farm Mint/choc Milanos, that he thought my cookies were better! Now that made me feel about 2 inches tall, because in my book, cookies don't get much better than Pepperidge Farm...(not that I have eaten them lately..) Anyway, his words inspired me to formulate a recipe for something similar gluten free...so here it is...and they are heavenly!
1 1/2 cps GF flours(I used even parts of brown rice flour, potato starch, and tapioca starch)
3/4 tsp xanthan gum Choc filling: 1/3 cp semi sweet chips
3/4 cps sugar 1/4 cp evap milk
1/4 tsp salt 2 Tbsp powdered sugar
1 tsp baking powder 2-3 drops mint oil
4 Tbsp butter 1 Tbsp butter
2Tbsp oil -melt together in double boiler and whisk til smooth
vanilla to taste
1 egg
2-3 tsp water
In food processor, cut flour and dry stuff with butter and oil and sugar. Add eggs and things and pulse til dough forms. In 2 batches, roll dough into a long rectangle about 3 inches by 12-15 inches. Using a pizza cutter, cut into 1.5 inch strips, by 3 inches. Place on cookie sheet. Drop carefully a rounded spoonful of filling in the middle of each cookie strip. Cover with another strip and press edges gently. Bake at 375* for 12 minutes or until golden...cool on rack...eat with milk...ahhhhh.....should make about 15-20/ 3 inch cookies
No comments:
Post a Comment
please be kind, folks:) Differences of opinion are fine, but let the love of Christ reign here...