This recipe comes to us from Ann Sokolowski.
Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides.
¾ cup oil [or melted and cooled butter]
2 tablespoons gluten-free extracts
2 cup toasted nuts [optional]
1 cup dried fruits [optional]
Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in ½ inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container.
Flavorings (choose one):
- 2 tablespoons anise extract with yellow cake batter
- ½ teas ground cloves, 1 tablespoons instant espresso powder, 2 tablespoons almond extract with chocolate cake mix
- 2 teas ground ginger, ½ cup finely chopped candied ginger with yellow cake mix