Peanut butter cookies
1 cup of sugar
1 cup of peanut butter
1 egg

Mix and make into 1 inch balls and bake at 350 for about 8-10 minutes. (I like to put them on parchment paper when I bake them, but you do not have to grease the pan if I remember correctly.)


Pecan Sandie

1 package Butterscotch pudding powder
**1 1/2 sticks of butter
1 1/4 Cup Gluten Free All Purpose Flour Mix
1 tsp Xanthan (DON'T LEAVE THIS OUT!)
1/2 Cup of pecans

Preheat oven to 375 degrees.
Soften the butter and blend well with the pudding powder.
gently mix in xanthan and flour.
fold in pecans.

shape into balls and flatten. Bake on greased cookie sheet for 10 minutes. Use thin spatula to remove, and place on wire rack to cool.

(I don't grease my nonstick pan. It made the edges too brown. Do a test cookie and see what you need to do. All you'll lose is 10 minutes, but it's worth it for less mess and perfect cookies, right? )
**Here is the substitution using Crisco according to their website
1/4 cup butter or margarine 1/4 cup Crisco shortening + 1-1/2 tsps water

1/3 cup butter or margarine 1/3 cup Crisco shortening + 2 tsps water

1/2 cup butter or margarine 1/2 cup Crisco shortening + 3 tsps water

2/3 cup butter or margarine 2/3 cup Crisco shortening + 4 tsps water

3/4 cup butter or margarine 3/4 cup Crisco shortening + 1 Tbs + 1-1/2tsp

1 cup butter or margarine 1 cup Crisco shortening + 2 Tbs water