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Holiday Gumdrop Cookies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from The Gooseberry Patch
adapted to GFCF by BL Olson



List of Ingredients




1/2 c. coconut butter, at room temperature
1/2 c. margarine, at room temperature
1 c. sugar
2 eggs
1 t. vanilla extract
2 1/4 c. all-purpose gf flour blend like Featherweight, Mock Better Batter or Jules Blend
1 t. aluminium free baking powder
1/2 t. baking soda
1/4 t. salt
2 c. steel cut GF oatmeal (uncooked), buzzed in the blender to break it up and make it quick cooking
1 c. flaked coconut
1 c. chopped pecans
1 c. gumdrops, sliced
sugar crystals (for decorating)


Recipe



Cream together coconut butter, margarine and one cup sugar.

Stir in eggs, one at a time, and vanilla until well mixed; set aside.

Sift together flours, baking powder, baking soda and salt; add to butter mixture and mix well.

Stir in the next 4 ingredients just until mixed; chill dough about one hour.

With floured hands, roll dough into 1-1/2 inch balls. Place on parchment paper-lined baking sheets. Flatten cookies using the bottom of a drinking glass dipped in sugar.

Bake at 375 degrees for 10 to 12 minutes.

Makes about 3 dozen.

Note from BL: Poha flakes do not work very well in this recipe. If you cannot have gf oats, try buckwheat or quinoa flakes instead. When adding the flours, add 2 cups and reserve the 1/4 cup until you see how stiff the dough is. If it feels like it needs it add half the extra 1/4 mix (using your hands is best) and if necessary add the other 1/8 cup.