Cornflake Cookies (Gluten-Free)

This recipe comes to us from Joe Bacon.
Preheat oven 350º
Ingredients:
Two 7 oz. packages of flaked coconut (~5 cups) One 14 oz. can eagle brand condensed milk (not evaporated) 2 teaspoons vanilla 1 ½ teaspoon almond extract In a large bowl combine coconut, condensed milk and extracts; mix well. Drop rounded teaspoonfuls onto generously greased baking sheet. Bake 8-10 min. or until lightly brown. Immediately remove to cooling rack. Optional: drizzle with melted chocolate chips.

This recipe comes to us from Claudia Celmer and Donna Knight.
1 ½ cups butter
1 cup sugar
1 egg
1 teaspoon gluten free vanilla
1 teaspoon almond extract
¼ teaspoon salt
1 teaspoon gluten-free baking powder
4 cups brown rice flour
Sift together the flour, baking powder and salt. Cream butter until very soft. Work in sugar, egg and extracts. Add flour mixture gradually. Form cookies with press or cookie shooter on un-greased cookie sheets. Decorate as desired and bake for 8 to 10 minutes at 400. Makes 7 & ½ dozen cookies.

1 whole egg
1 egg white
¼ teaspoon salt
½ cup sugar
2/3 cup sifted gluten-free all purpose flour or Bette Hagmans 4 Flour Blend
½ teaspoon xanthan gum
2 tablespoon melted gluten-free butter, cooled slightly
½ teaspoon gluten-free vanilla
If too thin and runny, add another spoon of flour, or cocoa. Beat the eggs and salt in a small bowl with fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color, about 1 min. Add the flour and xanthan and stir slowly until all flour is moistened. Beat another 15 seconds to remove all lumps. Add melted butter and stir until well blended. Bake using pizzelle iron.

This recipe comes to us from A. Sokolowski.
Preheat oven to 350F. Makes 36 biscotti.
Ingredients:
1 ½ cup cornmeal
1 ½ cup cornstarch
½ cup sugar
1 teaspoon baking powder
9 tablespoons butter, cut into small pieces
¾ cup raisins or currants soaked in 2 tablespoons water or rum
¾ cup toasted walnuts or hazelnuts, chopped into large pieces
Grated zest of one lemon
2 eggs, lightly beaten
1 teaspoon vanilla
2 tablespoons water
Directions:
In a food processor, blend together cornmeal and baking powder.  Add butter and pulse until pea sized.  Transfer to a bowl and mix in currants and nuts.
Beat eggs, lemon zest, vanilla and water into dry ingredients.
Divide dough into 3 parts.  Place dough on parchment paper or silpat pad on sheet pan.   ...