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Also on the just Az site: 
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A Guide to Contemporary Cooking With recipes and articles by Shelly McRae |
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General Crunch Cookies Pop the butter in the freezer for about 10 minutes for a better crumble consistancy. Dry Ingredients 1 cup gluten-free Bisquick mix 1 cup gluten-free all purpose flour 1 tbsp corn starch 1 tsp baking soda 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 tsp salt
Wet Ingredients |
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Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Mix the Bisquick, flour, corn starch, baking soda, sugars and salt in a large mixing bowl. Chop the butter into small chunks and work it into the flour mix, cutting it in with a fork and mixing it in until the mixture is crumbly. Add the vanilla, eggs and applesauce to the flour mixture and stir until well mixed. The mixture will be a crumbly, but moist. Use a teaspoon to form 1-inch rounds and place on the cookie sheets. Bake at 350 degrees for 13 to 15 minutes.
Cool on a cooling rack and store in a cookie jar.
For variations on this cookie recipe, and an easy recipe for chocolate muffins, visit Contemporary Cooking.
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