Monday, October 6, 2008

Gluten Free Cashew Cookies Recipe

These cashew cookies are the first cookies that I have made in my new kitchen. They taste buttery and light--despite the fact that they are dairy free. If you don't have nut allergies then adding nuts to baked goods is a great way to add some nutrition to your kids diet.

1 cup Spectrum Naturals Organic Shortening (buy at Whole Foods or order online)
1 cup granulated sugar
1/3 cup dark brown sugar
2 large eggs
1 Tablespoon organic gluten free vanilla extract
1.5 cups plus Brown Rice Flour Mix*
1.5 cups finely ground raw cashews (I grind these in the cuisinart)
1.5 teaspoons baking soda
1 teaspoon xanthum gum
1/2 teaspoon salt

1.Heat oven to 375 degrees.
2. Beat shortening, sugar and brown sugar with electric mixer. Add eggs and vanilla. Beat until fluffy.
3. Add flour, ground cashews, baking soda, xanthum gum and salt. Mix at medium speed until well blended.
4. Drop tablespoon of dough onto cookie sheet 2 inches apart. Bake in center of oven for 10 minutes until light golden brown.

*Brown Rice Flour Mix (1 cup Authentic Foods brown rice flour, 1/4 c. tapioca flour, 1/4 c. potato starch)

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