Easy Peanut Butter Cookies

• 1 Cup Peanut Butter
• 1 Cup Sugar
• 1 Egg, beaten
• 1 Teaspoon Gluten Free Vanilla

Preheat oven to 350 degrees. Combine all ingredients and stir until mixed. Shape into balls with a level tablespoon. Place 2 inches apart on ungreased baking sheet. Flatten with fork. Bake at 350 for 16-18 minutes.

Sugar Cookies (Rolls and cuts great!)

• 2/3 cup Shortening (no butter)
• 3/4 cup Sugar
• 1/2 teaspoon GF Vanilla
• 1 Egg, beaten
• 4 teaspoons Milk
• 1 1/2 cup GF Flour (Purchased GF flour mix or use Bette Hagman's combination of 2 cups rice flour, 2/3 Cup Potato Starch and 1/3 Cup Tapioca Flour)
• 1/2 cup Sweet Rice Flour
• 1/4 teaspoon Salt
• 1 teaspoon Xanthan Gum

Preheat oven to 375. Cream first 3 ingredients in mixer. Add Egg and beat until light and fluffy (this is the key). Stir in milk. Sift together dry ingredients and blend into the creamed mixture. Divide dough into 2 balls and chill for at least 1 hour, or overnight. Roll (slightly thick) out on lightly rice floured surface. Cut with cookie cutters. Bake on greased cookie sheet for 6-8 minutes at 375.

Coconut Macroons (Joyce Cline)

• One package 14 oz. sweetened shredded coconut
• 14 oz. sweetened condensed milk
• 2 extra large egg whites, at room temperature
• 1 Teaspoon Gluten Free Vanilla
• 1/4 tsp. Kosher salt

Combine first three ingredients in a large bowl. Whip egg whites and salt on high speed in the bowl of an electric mixer until they make medium firm peaks. Carefully fold egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop or a large spoon. Bake at 325 in preheated oven for 25 to 30 minutes until golden brown. Cool on a wire rack and serve.

Chocolate Meringues

• 1 Cup (6 ox.) semisweet chocolate chips
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon GF vanilla or almond extract
• 1/2 cup flaked coconut
• 1/4 cup chopped almonds

Preheat oven to 350 degrees. Melt chocolate chips in microwave or double broiler. Cool slightly. Beat egg whites with cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time and beat until stiff peaks form, about 5 minutes. Fold in melted chocolate until combined. Fold in coconut and almonds.

Drop by tablespoons, 2 inches apart on lightly greased cookie sheet. Bake at 350 for 10-11 minutes. Cool and store in airtight container.

Snickerdoodles

• 1/2 Cup Shortening
• 3/4 Cup Sugar
• 1 Egg
• 1 teaspoon GF Vanilla
• 1/2 Cup Potato Starch
• 3/4 Cup plus 2 Tablespoon Cornstarch
• 1/4 teaspoon baking soda
• 1 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 2 tablespoon Water

Coating

• 2 tablespoon Sugar
• 1/2 teaspoon Cinnamon

Preheat oven to 350 degrees. In a large bowl, cream together shortening and sugar. Add egg and vanilla and mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps. Dough will be sticky. Lightly oil hands or spray them with nonstick sptray to better handle the dough. Shape into small balls, using slightly rounded teaspoonful of dough for each cookie. Roll in cinnamon sugar mixture.

Place on lightly greased baking sheet and press each ball to even thickness of about 1/3 inch. Bake 10 to 12 minutes. A single cookie sheet should be removed at the shortest baking time to test for doneness. Bronwing is not a good indicator for these cookies.

Makes about 3 dozen cookies.

Chocolate Sparkle Cookies

• 1/2 pound semisweet chocolate
• 3 tablspoons butter, room temperature
• 2 eggs
• 1/3 cup sugar, plus more for rolling
• 3/4 cup ground almonds
• Powdered sugar, for garnish

1. Melt the choclate in the top of a double broiler set over, but not touching, simmering water. Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted.

2. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate over night.

3. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

4. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.

5. Bake until the center of the cookie is no longer wet, 9-12 minutes. When slightly cool, lightly dust with powdered sugar.