Merry Christmas...

I will be away for the Holidays so I wanted to take the time to wish each and everyone a very Merry Christmas. I hope that as you gather with family and loved ones you will embrace the special time spent with them, to hold the memories close in the coming years.

I also hope Santa leaves you all that you ask for. My list is small this year. My greatest desire it to be able to move back home to be close to my family and all those I love...I miss the large family dinners, the grab bag gifts, and watching the eyes of the little ones twinkle as they see gifts under the tree.

Good health, good friends, and peace, is at the top of my list. My husband and I no longer exchange gifts, and that is okay with me, as long as those I love are safe, happy,  and healthy.

So whatever you are wishing for this year, I hope you have been nice and not naughty, so your stocking will not been filled with coal :)   However you celebrate.... Have a Blessed Christmas and a Happy New year!!!

Sharon

Gluten Free Peanut Butter Cookies

Good afternoon Everyone. Today is another baking day, as I need to get my Christmas cookies baked, and my gift trays assembled. I tried a new gluten free Peanut Butter cookie recipe this morning, once again from one of my favorite standbys, Betty Crocker. I used their Gluten Free BISQUICK pancake and baking mix .

I found the recipe on their home site, and it was a really easy, quick recipe. Just by using the gluten free mix, and adding a few ingredients from my pantry I had cookies in no time at all. Once again I was not disappointed. In fact these are probably the best Peanut Butter cookies I have ever tasted!

I did however tweak the recipe slightly by substituting Splenda's Brown sugar blend mix in place of the sugars called for, as my husband is a Diabetic. The cookies came out lightly browned and are soft and moist. I used regular sugar to make the criss cross design on top and to flatten slightly, but you could use colored sugars as well to make them more festive.

The only disappointment I had was the recipe states that the recipe will yield 2 1/2 dozen and I only actually got 20 cookies from the recipe. I did however use a cookie scoop to make the cookies uniform in size for a more visual effect on the trays, so this may have been the reason. Other than this one minor issue, this recipe will be added to my Christmas cookie list for many years to come. Also from now on, I will double the recipe each time.

If you are a Peanut Butter lover these are a definite must try!

Peanut Butter Cookies (Gluten free)

1/2 Cup granulated sugar
1/2 Cup packed brown sugar
(or omit both sugars called for and use a total of 1/2 cup Splenda brown sugar blend in recipe)
1/2 Cup peanut butter
1/4 Cup shortening
1/4 Cup margarine, softened
1 egg
1 1/4 cups Bisquick Gluten free mix

1. In large bowl mix the sugar, peanut butter, shortening, butter and egg. Stir in the Bisquick mix. Cover and refrigerate about 2 hours or until firm.

2. Preheat oven to 375 degrees. Shape dough into 1 1/4 inch balls. On a ungreased cookie sheet place the balls about 3 inches apart. With a fork dipped in sugar flatten the balls in a criss cross pattern.

3. Bake 9-10 minutes. Cool 5 minutes then remove to a cooling rack.

Recipe states that it makes 2 1/2 dozen. I got 20 cookies from the recipe.
You can find other Gluten free recipes on their site at http://www.bettycrocker.com

Have a great wheat free day!
Sharon