When someone tells you that you cannot have something, it usually makes you want it more.
At least that’s how it works for me.
I have never had a huge sweet tooth but it is there. However, since I found out about celiac disease, my sweet tooth has grown. I want baked pastries. I want cookies. I want cake. I want muffins.
Slowly but surely I am finding gluten free ways to fulfill my sweet tooth and I couldn’t be happier.
These cookies didn’t turn out quite the way I wanted them to; they aren’t the prettiest creations. However, they are AMAZINGLY good.
Unfortunately they are too good. Remember CJ and how we were dog sitting her?
Well, I made the mistake of letting the cookies cool on the dining room table and stepping outside for a few minutes.
When I came back inside, the cookies were all gone! Well almost all gone; CJ was polite and left us 5 cookies.
I made over 2 dozen!
She jumped on the table and had a feast. She looked so guilty for all of 3 minutes. She is not one to let guilt keep her down; she was snoring 5 minutes later.
Make these flaky, golden, delicious cookies but beware: they will not last long and DO NOT leave them unattended, not even for a minute!
The few cookies we were able to try were great. Thank goodness CJ allowed us to sample them.
Recipe adapted from The Gluten Free Bible.
- 1 stick softened vegan butter
- 4 ounces Vegan gourmet cream cheese
- 1 cup gluten free flour blend
- 1/2 teaspoon xanthan gum (if flour does not already have it, if it does, omit)
- black, raspberry and peach apricot preserves
Beat butter and cream cheese in a large bowl until smooth. Combine the flour and xanthan gum in medium bowl and slowly add the butter and cream cheese mixture until soft dough forms. Divide the dough in half, shape into disks, and wrap tightly with plastic wrap. Refrigerate for an hour or more until firm (it took my disks about 3 hours before I could use them).
Preheat oven to 375 degrees. Place parchment paper on an ungreased cookie sheet.
Roll out one disk at a time on a floured surface to 1/8 thickness. Cut into 2 inch squares. Use a teaspoon to spoon preserves into center of each square. I tried to make an even amount of cookies using each preserves.
Bring two opposite corners to center and pinch tightly. If you do not pinch tightly to seal they will do this:
Place the cookies about 1 inch apart on cookie sheet and bake 10 to 15 minutes or until lightly browned. Set on wire racks to cool.
Hide from doggie guest.
Love, Life, Health, Happiness and a Full belly,