This week’s recipe comes from Judy Kulka who has found innovative ways to eliminate gluten from her cooking since her husband, Jerry, developed a gluten intolerance.
The Kulkas have lived full-time at their home near Eastport since 1998.
The following cookie recipe was adapted from an old Betty Crocker cookbook published in 1956.
“People seem to like it, especially my husband who has been eating gluten-free for some time,” Kulka said.
Cinnamon-Nut Icebox Cookies
1 c. soft butter
1/2 c. sugar
1/2 c. brown sugar
2 3/4 c. gluten-free flour
1/2 t. baking soda
1 t. salt
2 t. xanthan gum
3 t. ground cinnamon
1/2 to 3/4 c. chopped nuts
Mix the first four ingredients together with an electric mixer. Then add the rest of the ingredients to the bowl and continue mixing. When the ingredients are combined and a dough is formed, shape the dough into four small logs on waxed paper.
Put the rolls into the refrigerator to harden for several hours or overnight. You can speed the process by putting them in the freezer for a shorter stint.
When the rolls are ready, set your oven to bake at 400°. Cut the dough into thin slices and place on a cookie sheet.
Bake for eight minutes or until they are done to a satisfactory level of crispness. Allow them to cool for five minutes before loosening them from the cookie sheet.
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