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  A Guide to Contemporary Cooking
With recipes and articles by Shelly McRae



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
5 tbsp cold gluten free margarine
1 tsp vanilla extract
2 eggs at room temperature
1 tbsp applesauce


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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