Pepperchick on craftsy.com

Holiday Cookie Contest 2013

Eye Icon FOLLOW
+ Add a Project
Small magnify icon
Photo Details:

Recent projects from Craftsy Food & Cooking classes:

Food & Cooking
Focaccia
See More Food & Cooking Projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Type American
Ingredient Other
Method Bake
Pepperchick on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. I wanted to make a cookie for people that have problems with grain of any kind, and this recipe really delivers. These Snickerdoodles are sweet, chewy, and nutty, and they fill the house with the scents of sweet vanilla and cinnamon. They contain only Almond Meal and Coconut Flour, so there are no grains of any kind used in preparation. SNICKERDOODLES (GLUTEN AND GRAIN FREE) 1 Stick of Butter (1/2 Cup), softened to room temperature 1/2 Cup Solid Shortening (Crisco) 1/2 Cup White Sugar 1/4 Cup Brown Sugar 1 1/2 teaspoons Gluten Free Pure Vanilla Extract 2 Eggs 3/4 teaspoon Baking Soda 1/2 teaspoon Salt 1 1/2 teaspoons Ground Cinnamon 1 Cup Coconut Flour 2 Cups Almond Meal, or Almond Flour (I used Almond Meal in the Photos) SUGAR CINNAMON MIX FOR ROLLING COOKIES: 1/4 Cup White Sugar 2 1/2 teaspoons Ground Cinnamon Preheat the oven to 350. Line a cookie sheet with parchment paper. In a mixing bowl, cream the butter, solid shortening, white and brown sugars until thoroughly mixed and blended with no lumps. Stir in the eggs, one at a time, and the vanilla. Mix until everything is well incorporated. Stir in the baking soda, salt, cinnamon and coconut flour. Mix thoroughly. Mix in the almond meal, one cup at a time, until fully incorporated. Mix together remaining white sugar and cinnamon in a small bowl. Roll slightly heaping Tablespoons of dough into balls, roll in sugar/cinnamon mixture, and place 2? apart on the parchment paper lined cookie sheet. Bake for 11 to 13 minutes, or until the edges start to turn golden. Let cookies rest on the cookie sheet for about 5 minutes before moving to a cooling rack. Store tightly covered. Makes: Approximately 2 1/2 dozen cookies

Pepperchick on craftsy.com

What are you most proud of? Creating a grain free cookie that is tender, chewy, delicious, and satisfies everyone, not just the dietary challenged. The recipe is available on my blog: Gluten Free Living by Pepperchick http://glutenfreepepperchick.com/2013/12/10/snickerdoodles-gluten-and-grain-free-the-10th-day-of-christmas-cookies/

Pepperchick on craftsy.com

What advice would you give someone starting this project? Purchase the best quality ingredients available, as they will produce the best end result.

Pepperchick on craftsy.com