Do you like sugar cookies? I really do. Except I’m even more of a enthusiast of the smooth version through the store. You know the kind that’s loaded with thick frosting and melts in the mouth area once you take a bite? Gahhh, must resist.
Since I have a few friends and family associates who are gluten free, I started considering what kind of cookies they’d be enjoying this holiday season. I feel like presently there aren’t way too many festive recipes out there and that is a genuine bummer. I understand many of my readers are gluten free or want to bake for their GF family/friends, so I thought I’d bring in a gluten free product that I’m loving.
Have you heard about Pamela’s Gluten Free products ? They make different varieties of gluten free of charge baking items including prepared to consume cookies, pancake mixes, flour and delicious cookie mixes. I thought we would bake with their gluten free sugar cookie mix because of what you can do with it. On the back and side of the packages, they consist of fun and various recipes such as for example roll-out glucose cookies, refrigerated sugar cookies, monochrome sugar cookies and so much more! Best of all, the cookies are incredibly delicious and flavor just like a classic sugars cookie.
It didn’t take me longer to figure out what I wanted to accomplish for my own recipe. I needed tried a banana cookie with dark brown butter frosting once i was in Kansas City and it’s been on my brain ever since. When I saw the ripe black-spotted bananas seated on my counter-top, I knew that which was about to go down.
Adding the banana was great too because it allowed me the capability to decrease the overall butter within the recipe by half. (You understand I’m always looking for ways to make cooked goods a little bit healthier!)
The final touch was the brown butter frosting on these bad boys. I utilized handful of Pamela’s Vanilla Frosting and added brown butter after that smeared it in the puffy, smooth banana sugar cookies. WIN.
1 bag of Pamela’s Gluten Free of charge Sugar Cookie Mix
¼ teaspoon cinnamon
For the frosting:
2 tablespoons butter
1-2 tablespoons water
In a big bowl, beat butter, banana and egg with an electric mixer on medium low speed until well combined. Reduce mixer to low velocity and add in gluten free glucose cookie mix and cinnamon. Beat until dough begins to form. Turn off electrical mixer and transfer dough to a workable surface such as a solid wood cutting board. Form dough into large ball and wrap in plastic material. Refrigerate for quarter-hour.
Preheat oven to 350 levels F.
Roll dough into 1 inches balls and put on a cookie sheet lined with parchment paper. Flatten each dough ball using the palm of your hand. Bake for 8-10 a few minutes or until the edges become somewhat golden brown. Cool on cookie sheet for 2 minutes, after that transfer to cable rack to finish cooling.
While the cookies are cooling, produce the frosting: Add butter to a little saucepan and place over moderate heat. After a couple of minutes the butter will quickly crackle and foam-make sure you whisk consistently during this process! Another minute or two, and you’ll spot the butter turning hook brown (caramel) color on the bottom of the saucepan; continue to whisk and remove from heat when the butter begins to give off a nutty aroma. Immediately transfer the butter to some medium bowl to prevent it from burning up. Set aside to cool for a few minutes.
Add frosting mix to some bowl with dark brown butter after that add water. Mix together until a frosting forms, adding even more water if necessary. Pass on over cooled cookies. Makes 18 cookies.
If you need instruction on how to brown butter, you can view my tutorial here
Check right here for more sugar cookie meals from Pamela’s.
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