My grandmother used to cook in a school cafeteria in the sixties. This is back when school cooks, often mothers whose children were attending the school, like my grandmother, made everything by hand. And they always used REAL butter. The following almond Swedish Heirloom Cookie recipe is my adaption of the cookie my Oma baked for the children, made wheat-free. As with all gluten-free recipes, follow this one to a T to get right texture, taking care to cool the cookies completely on a tray, or they will fall apart.

Swedish Heirloom Cookies
By Kirstin
Makes 30-35 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 ¼ cup plus 2 ½ tablespoons sorghum flour
½ cup plus 2 teaspoon tapioca starch
½ cup plus 3 tablespoons almond meal
½ teaspoon salt
1 teaspoon vanilla extract

Directions:

Preheat oven to 325°F.

Cream together butter and sugar until light and fluffy. In separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients in two parts, using a spatula or wooden spoon to mix. Mix in vanilla extract with a fork. Form balls with dough using a tablespoon as a portion size.

Bake cookies on center rack, one tray at a time, for 15-20, or until tops of cookies are lightly golden.

Let cool completely on tray.

, , , ,

Print This Post Print This Post

You might also like

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>