Post by zanadu on Dec 30, 2008 11:10:23 GMT -5
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract (make sure it's gluten-free)
1/4 teaspoon salt (use 1/8 teas. if you use salted butter)
1 teaspoon baking soda
1 teaspoon xanthan gum, rounded
1 (4 ounce) box instant vanilla pudding (or French vanilla)
2 3/4 cups gluten-free flour
3/4 cup pecans, coarsely ground
Cream together butter and sugar.
Add eggs and vanilla extract and mix well.
Add remaining ingredients.
Dough should be very thick and gooey. Add more flour if necessary.
Chill 1 or more hours,.
Drop by round teaspoons onto un-greased cookie sheet.
Bake 10-11 minutes at 375 degrees.
Allow to cool for a few moments before removing from cookie sheet.
Store in an air tight container.
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract (make sure it's gluten-free)
1/4 teaspoon salt (use 1/8 teas. if you use salted butter)
1 teaspoon baking soda
1 teaspoon xanthan gum, rounded
1 (4 ounce) box instant vanilla pudding (or French vanilla)
2 3/4 cups gluten-free flour
3/4 cup pecans, coarsely ground
Cream together butter and sugar.
Add eggs and vanilla extract and mix well.
Add remaining ingredients.
Dough should be very thick and gooey. Add more flour if necessary.
Chill 1 or more hours,.
Drop by round teaspoons onto un-greased cookie sheet.
Bake 10-11 minutes at 375 degrees.
Allow to cool for a few moments before removing from cookie sheet.
Store in an air tight container.