GLUTEN FREE SOUR CREAM COOKIES RECIPES

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HERMIT COOKIES (GLUTEN-FREE RECIPE) RECIPE | LAND O’LAKES



Hermit Cookies (Gluten-Free Recipe) Recipe | Land O’Lakes image

Old-fashioned hermit cookies made modern with the use of gluten-free flour blend.

Provided by Land O'Lakes

Categories     Drop    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 20 minutes

Yield 18 cookies

Number Of Ingredients 11

1 cup Gluten-Free Flour Blend (see below)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
6 tablespoons Land O Lakes® Butter softened
1 large Land O Lakes® Egg
2 tablespoons sour cream
1/2 cup sweetened dried cranberries or raisins
1/2 cup chopped walnuts

Steps:

  • Combine gluten-free flour blend, cinnamon, ginger, baking soda and salt in bowl. Set aside.
  • Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add gluten-free flour blend mixture and sour cream; beat at low speed until well mixed. Stir in cranberries and walnuts. Cover; refrigerate 30 minutes or until chilled.
  • Heat oven to 350ºF.
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment paper-lined cookie sheets. Bake 12-14 minutes or until edges are browned.

Nutrition Facts : Calories 130 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 17 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 1 grams

GLUTEN-FREE SOUR CREAM MUFFINS - GLUTEN-FREE BAKING



Gluten-Free Sour Cream Muffins - Gluten-Free Baking image

Gluten-Free Sour Cream Muffins. Perfectly plain muffins with a slight tang from the sour cream. Easy to Make. 

Provided by Elizabeth

Yield 15

Number Of Ingredients 10

3/4 cup granulated sugar ((3 1/2 ounces/ 100 grams))
1 stick butter, softened ((4 ounces; 113 grams))
2 large eggs
2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream ((8 ounces; 226 grams))
1 teaspoon vanilla extract
2 tablespoons powdered sugar, optional

Steps:

  • Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F. 
  • Combine butter and sugar in a large bowl. Mix with an electric mixer until a thick paste forms. Add the eggs, one at a time. Mix until incorporated. Stop the mixer and scrape down the bottom and sides of the bowl. 
  • Add the gluten-free flour, baking powder, baking soda, and salt. Mix until blended. Batter will be very thick. Stop mixer. Add sour cream and vanilla extract. Blend until smooth. 
  • Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired. 
  • Store muffins, wrapped, on the counter for up to three days or freeze for up to two months. 

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