I mustn't linger here, today. I am afraid something else may happen to pull me away before I'm finished. It's been quite a week, but I think I will recover.
I thought about butter cookies for a couple of weeks. They are a traditional Christmas cookies in my husband's family. I have put together a recipe I am very pleased with and want very much to share it. They are light crispy and very much like real cookies.
Without further adieu:
Make 3 dozen
3/4 c. brown rice flour
¼ c. tapioca flour
½ millet flour
½ c. almond flour*
1 c. white sugar
¼ tsp. baking powder
¼ tsp. sea salt
2 tsp. guar gum
Add and mix well:
1 tsp. vanilla
5 Tbs. coconut oil or shortening
5 Tbs. butter or butter substitute
These cookies spread when baking so place small spoonfuls 2 inches apart on cookie sheet.
Bake in preheated oven at 375° for 10-12 minutes or until golden brown.
Because of the way this dough spreads it is not worth your time to use cookie cutters on it. See the picture to the right? That's a star.
*If you cannot have nuts try flax seed meal instead of almond. Because of flax's thickening tendencies cut the amount of guar gum in half.