Old Fashioned Amana Honey Cookies (Gluten-Free)

Really Easy Peanut Butter Cookies:
2 cups peanut butter
2 cups sugar
1 tablespoons vanilla
1 egg
Mix well. Roll batter into balls and press flat with a fork. Bake at 350 for approx. 10 min.

This recipe comes to us from Christina Kuhne.
In a large bowl Beat together:
½ cup margarine
½ cup sugar
2 egg yolks
1 level teaspoon of Baking powder gluten-free
When creamy add:
1 cup gluten-free cornflakes
½ cup rice flour
½ cup maize flour
½ cup of chopped crystallized ginger
½ cup chopped apricots
Mix until combined and place teaspoons of the batter on a greased biscuit tray and bake in hot oven at 375F for 15 to 20 minutes. Remove and let cool on tray.

This recipe comes to us from Ruth Parente.

Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate

In a mixing bowl, combine:
¼ cup brown sugar
½ cup peanut butter
¼ cup butter (softened)

Blend in:
2 eggs, lightly beaten
1 teaspoon gluten free vanilla

Stir in the melted chocolate.

In a separate bowl, mix:
½ cup all purpose gluten-free baking mix
¼ teaspoon baking powder

Add dry ingredients to chocolate dough. Mix well.

Stir in:
1 ½ cup chocolate chips
2 cups unsalted dry-roasted peanuts, chopped

Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper).

Bake in a preheated 350F o...

½ cup gluten-free butter or margarine
2/3 cup sugar
3 eggs
2 cups Bette Hagmans 4 Flour Blend
½ teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon gluten-free vanilla
pinch of salt
Melt butter or margarine on a low heat in a small sauce pan. Beat eggs in a large bowl and add vanilla. Add sugar to the egg mixture and beat well. After butter has melted, allow to cool slightly and then add to egg and sugar mixture. Sift in flour and baking powder into the wet mixture, stirring well to ensure all flour is completely mixed. Bake using pizzelle iron. Makes about 2 dozen.