Thursday, April 23, 2009

Yummy Cookies that Happen to be Gluten Free

Both of these recipes are favorites at our home. The chocolate macaroons are from the revised version of the Hershey's 1934 cookbook. The peanut butter cookies I believe are from

Chocolate Macaroons
2 oz unsweetened chocolate
1 can sweetened condensed milk
3 cups shredded coconut
1 t. vanilla

The recipe calls for the chocolate to be melted on a double broiler. I just melt it in the microwave. Cook 1 minute, stir. Cook 30 seconds longer. Stir, and repeat until melted. Stir in milk. Add coconut and vanilla. Stir to combine. Drop onto greased cookie sheet. Bake at 350 deg. 10-12 minutes or until set. I usually take these out of the oven just before they are completely set. I let them set on the sheet for several minutes before removing. They sometimes stick to the pan and require a little care when removing them!

Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 t. vanilla

Combine all ingredients. The dough is sticky, but shape into a ball and flatten on ungreased cookie sheet. If unable to form a ball, drop by a spoon and flatten slightly. Bake at 350 deg. until barely set approximately 10 minutes. Remove from oven and let cool slightly on sheet before removing.

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