Looking for vanilla cookie recipe
My daughter is not a fan of chocolate (unbelievable!). I made themock oreo recipe and she wouldn’t even try them because they look sodark. I need something that would be reasonably soft (has CP andcan’t bite through hard cookies)and not chocolate. Vanilla would bebest but other flavors are worth a try too as we now have no cookiesat all.I thought about trying the mock oreo recipe with a vanilla cake mixbut don’t know of any good ones…
This post tagged as: flavors
Annice Ellingsen said,
Wrote on January 19, 2007 @ 8:09 am
I have made a sugar cookie that was very good. Here’s the recipe:
1 cup veg. oil1 cup maragine(gfcf)1 cup sugar(I use natural sugar)1 cup powdered sugar1 tsp vanilla(I didn’t have any gfcf vanilla so I just omitted it)1/2 tsp. salt1 tsp baking soda1 tsp cream of tartar4 cups gf flour (I use Bette Hagman’s Mixture. 6 parts rice flour, 2parts potato starch flour, 1 part tapioca flour,1 teaspoon xanthangum per cup of flour)
Dough will be soft. form in balls and roll in sugar(optional) cookon greased cookie sheet for 8 minutes on 375. I frosted them with asimple frosting. 4 T maragine, 2 cups powdered sugar, and enoughsoy milk to mix to the desired consistency.
My very picky eater loved these. We use them for school treats andBirthdays.
Michaela Marceaux said,
Wrote on January 20, 2007 @ 1:09 pm
You have MADE MY DAY!! I’m headed to the kitchen right now!thank you thank you thank you
Pok Cropp said,
Wrote on January 20, 2007 @ 5:41 pm
Ooops! I’m not sure about which flour mix this is…is it thefeatherlight rice flour mix? Do you add the t xanthum gum separatelyor is it already in your flour mix?
Eusebia Tobar said,
Wrote on January 21, 2007 @ 10:29 pm
I found it in one of her books. It’s the original rice mix and itdoesn’t have the gum in it yet. Ok, here I go off to the kitchenagain…
Horacio Guiltner said,
Wrote on January 23, 2007 @ 1:48 am
Okay, so the cookies are done and they are soft and they taste good tome. Sierra hasn’t tried them yet since I’m hoping she’ll eat herdinner first.I had to make a substitution for the eggs because we are egg-free. Iwent with 1/4 t more baking soda and 2 T milk for each egg replacedand a few T extra oil for the missing fat in the yolks. I alsoreplaced a few T of the regular sugar with maple syrup as I have readthat helps the cookies hold together better.However, these cookies are very crumbly and not holding togetherwell. Do I need to trade more sugar for maple syrup or is there someother solution for this?