gluten free sugar cookies FAIL

unfortunately the consistency for the gluten free sugar cookie recipe that i posted for rudy day testing did not work out. they tasted good, so at least we got that right. but to call them cookies would not be an accurate statement.

trying again soon - and i will post the recipe!

baking lists for rudolph day

as i said before, i will be making sugar cookies using pamela's recipe. however, i am adding a few more items to the shopping/baking list this weekend from the "harvest baking" magazine i recently picked up.

fall harvest muffins
BLT salad
cranberry apple chicken sandwiches

these items should be delicious!

my husband and i are doing a 4k walk this weekend for our favorite no-kill animal shelter, and maybe we will be able to head out to the apple orchards!

today is the first full day of autumn - last night was the autumn equinox!

100 days until christmas!

100 days until christmas! you know everything at the north pole really starts moving now...

planning, baking, and counting down

for rudy day in september, i am making sugar cookies (gluten free!) using pamela's vanilla cake mix. here's hoping that they come out well!

Pamela's Simple Sugar Cookies or Snickerdoodles

1 bag Pamela's Classic Vanilla Cake Mix
8 Tablespoons (1 cube) unsalted Butter
4 Tablespoons water

Use heavy duty stand mixer.

Preheat oven to 350°. Use stand mixer to soften butter. Add mix and water, then combine for one full minute or until dough comes together. Roll out 1/8th-inch thick and cut out simple shapes, or make balls (for Snickerdoodles) and flatten (balls can be rolled in ground cinnamon before baking for Snickerdoodles.) Place cookies 1-inch apart on parchment paper. Bake 16 to 20 minutes or until edges are light brown. Decorate!

For fresh cookies anytime, refrigerate the dough in a log (or freeze), then slice and bake.