This is a GFCF recipe. I’ve not tried this without eggs but in the past, these type of cookies don’t turn out well with an egg substitute.
1
cup butter (Or ½ cup butter and ½ cup shortening – Spectrum)
1
cup sugar (I use C&H or organic from Costco)
cup sugar (I use C&H or organic from Costco)
1
egg (let sit at room temperature for a bit, or put in a bowl of warm water)
egg (let sit at room temperature for a bit, or put in a bowl of warm water)
2
tsp powdered vanilla (I use Authentic Foods brand)
tsp powdered vanilla (I use Authentic Foods brand)
1
cup white rice flour
cup white rice flour
1
cup potato starch/flour
cup potato starch/flour
1. Mix together the butter and
sugar.
sugar.
2. Beat in egg and vanilla. *
3. Add the flour and starch and
cream for 1 minute. Chill dough in the
refrigerator for at least an hour.
cream for 1 minute. Chill dough in the
refrigerator for at least an hour.
4. Roll dough into ½ inch balls
(note – this is pretty small). Place on
a baking sheet and flatten slightly.
(note – this is pretty small). Place on
a baking sheet and flatten slightly.
5. Bake at 375 degrees for
about 8 minutes.
about 8 minutes.
Let sit on baking sheet for 5 minutes. Transfer to a cooling rack. Repeat with remaining dough. Store in a covered container. Use a good baking pan. I use an air bake silver pan. If you use a dark pan, you will have to
shorten the cooking time, and lower the temp by 25 degrees. Freeze any leftovers in a large zip lock
bag.
shorten the cooking time, and lower the temp by 25 degrees. Freeze any leftovers in a large zip lock
bag.
My kids like these but they are very crumbly.
Feingold Stage 1
Written by Sheri Fortes - Visit Website
Author of "All Natural Mom's Guide to the Feingold Diet"
Follow me on Facebook, Pinterest, and Instagram
The Treating ADHD Naturally Conference is coming back to Chicago May 23, 2018! More details coming soon at www.mothersdetermined.com.
