Ingredients
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1/2 cup butter or 1/2 cup Earth Balance margarine
3/4 cup maple sugar crystals
1 egg
1 teaspoon vanilla extract
1/2 teaspoon fresh ground nutmeg
2 3/4 cups gluten-free baking mix (Pamela's Baking & Pancake Mix)
Preparation
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Cream butter and maple sugar crystals (or sugar) together, add egg and extract and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
Roll out between two pieces of parchment paper until the dough is 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350\u00b0 for approximately 10-12 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.
Frost and enjoy!
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