Try this Recipe for Cinnamon Flat Cookies for the Diabetics in your group
Surprise the diabetics among your family and/or friends with these tasty little Cinnamon Flat Cookies. These tasty little Cinnamon Cookies are pretty drizzled with a sugar-free "sugar" glaze. Hint: For the Christmas holidays, tint half of the drizzle green and half red. Diabetics deserve special cookie treats, too.
CINNAMON FLAT COOKIES
1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1 1/2 tsps ground cinnamon
1/2 cup cold butter
3 egg whites, divided
1 tsp vanilla extract
1 tsp water
Preheat oven to 350 degrees. Grease a 15 x 10-inch jelly roll pan; set aside.
In a medium Mixing Bowl combine the flour, Splenda, cinnamon, salt, and nutmeg. Using a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs. Beat in two of the egg whites and the vanilla. Mix the dough with your hands until it forms a soft dough.
Divide the dough into 6 equal parts and place on the prepared jelly roll pan. Press dough evenly to the edges of the pan; smooth top with a metal spatula or the palms of your hands. Mix the last egg white with the water in a small cup. Brush the mixture over the top of the dough. Lightly score dough into squares about 2 x 1 1/2-inch square-type pieces. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. While still warm, cut along the scored lines. Drizzle the sugary glaze over the top and let set for 15 minutes so the glaze can set before removing from the pan.
Sugary Glaze:
1 cup sugar-free powdered sugar*
2 to 3 tbsps milk
1 tsp vanilla extract
Combine the powdered sugar, two tablespoons of milk and the vanilla in a small bowl. If the glaze is too thick, add up to another tablespoon of milk gradually until consistency is reached.
*To make sugar-free powdered sugar put a ratio of 3/4 cup Splenda granular to 2 tablespoons of cornstarch into a blender container. Blend until a fine powder of powdered sugar consistency.
Enjoy!
About the Author
A grandmother with diabetes Linda enjoys sharing her recipes and opinions with others at http://diabeticenjoyingfood.squarespace.com
I am baking cookie type treats for my dog , how can i get them crispy, chefs please help!!!!?
id bake them at a slightly lower temp for longer as mentioned by others however when you take them out put them on a wire rack to cool this will help to crisp them up because the air can circulate if you just leave them on the tray the steam escaping from the hot cookies will be trapped at the contact point between cookie and tray causing it to soften
hope this helps good luck
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Gluten Free Vampire Eyeball Cookies Recipe by Carol
So, your gluten-free-child's class is having a Halloween party at school and the thought terrifies you. Halloween is supposed to be a little terrifying but not because you are worried if your child will become ill. So what do you do?
Easy, you send cool treats the whole class can share but you know your child can eat. Not only do you keep your child safe for the day but you teach them an important life lesson - when invited to a party, bring something gluten free that everyone can enjoy! Not only is it polite and appreciated, it just makes good sense.
These gluten free vampire eyeball cookies are perfect for Halloween and are just plain fun! How creepy is it to eat something that can stare back at you?
These are basically a gluten free sugar cookie with a simple butter cream frosting - so far nothing too terrifying. But when you add blood soaked irises (thanks to maraschino cherries) dark pupils (courtesy of a chocolate chip) and some bloody veins (red gel frosting) you have yourself one eerie cookie! And if you want alternative maraschino cherries, check these out.
Gluten Free Eyeball Cookies
Gluten Free Vampire Eyeball Cookies
Ingredients
Cookies
1 cup (2 sticks) unsalted butter (or dairy free butter substitute), at room temperature
1 ½ cups sugar - use divided
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ¾ cups pastry quality gluten free flour*
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
Frosting
5 tablespoons unsalted butter or dairy free butter substitute
1 ½ cups powdered sugar
1 teaspoon pure vanilla extract
1 pinch kosher or fine sea salt
1 - 1 ½ tablespoons milk or dairy free milk
Several drops maraschino cherry juice (about ¼ teaspoon)
Decorations
18 maraschino cherries - cut in half
36 chocolate chips
2 tubes red cookie decorating gel
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