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Looking For A Nana's Cookie Copycat Recipe

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I am in love with Nana's No Gluten Cookies, especially the lemon. They are so expensive though. Does anyone have a recipe that compares to these? I would love you forever! :) Soft, cakey, and I love that they are sweetened with fruit juice instead of cane sugar.

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I am in love with Nana's No Gluten Cookies, especially the lemon. They are so expensive though. Does anyone have a recipe that compares to these? I would love you forever! :) Soft, cakey, and I love that they are sweetened with fruit juice instead of cane sugar.

This is better...It is a sugar cookie mix but add lemon juice and little peels and it's amazing! If you don't want peels just don't add them but wowza this is great!

3 cups gluten-free flour mix*

2 eggs

1 teaspoon soda

1 cup sugar

1 teaspoon cream of tartar

1 teaspoon almond (or flavoring of your choice)

1 cup gluten-free margarine

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).

Garfava Bean Flour 2/3 part

Sorghum Flour 1/3 part

Cornstarch 1 part

Tapioca Flour 1 part

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This is better...It is a sugar cookie mix but add lemon juice and little peels and it's amazing! If you don't want peels just don't add them but wowza this is great!

3 cups gluten-free flour mix*

2 eggs

1 teaspoon soda

1 cup sugar

1 teaspoon cream of tartar

1 teaspoon almond (or flavoring of your choice)

1 cup gluten-free margarine

Sift flour, soda & cream of tartar - cut in margarine or butter (I find that margarine is easier when rolling out the cookies). Beat eggs, add sugar & almond - mix well. Pour egg mixture into flour mixture and mix well by hand.

Chill at least 15 min (several days is also ok). Roll out to desired thickness on floured surface and cut into shapes. Decorate with colored sugar, or if you prefer, after baked & cooled frost and then sprinkle with colored sugar, etc.

2 cups powdered sugar mixed with some melted butter & lemon juice frosts one batch. Bake at 350F for 9 minutes.

* Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).

Garfava Bean Flour 2/3 part

Sorghum Flour 1/3 part

Cornstarch 1 part

Tapioca Flour 1 part

Thanks!! I will try this! Do you think it's ok to use egg replacer? I can't have eggs.

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Thanks!! I will try this! Do you think it's ok to use egg replacer? I can't have eggs.

yeah it should be okay, but since egg replacer is powder(or at least the kind I used) use a little more liquid. =]] Good luck!

Let me know how it is..even if you don't like it!

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yeah it should be okay, but since egg replacer is powder(or at least the kind I used) use a little more liquid. =]] Good luck!

Let me know how it is..even if you don't like it!

Ok, so I just made the dough. :D I don't have any lemons, but I had all the other ingredients so I made them almond flavor. The dough is chilling in the fridge but my oh my I can't keep my finger out of the bowl. haha. I used the egg replacer with extra water and instead of margarine (i can't have soy) I used Spectrum palm shortening. So far so good, I'll let you know how they bake up.

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Ok, so I just made the dough. :D I don't have any lemons, but I had all the other ingredients so I made them almond flavor. The dough is chilling in the fridge but my oh my I can't keep my finger out of the bowl. haha. I used the egg replacer with extra water and instead of margarine (i can't have soy) I used Spectrum palm shortening. So far so good, I'll let you know how they bake up.

mmmmmmm...almond flavor is going to be GREAT! I want them now...hehe

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The cookies are delicious, so soft and cakey the way I like them. I did something wrong though as they are so soft they fall apart when you pick them up. I couldn't roll out the dough because the dough was too sticky. I think I must have added too much liquid with the egg replacer. The palm shortening is softer than margerine also so that may have affected the outcome too. I'm going to try again when these are gone (my kids love them). Thank you so much for the recipe!! :D

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