martinimade

Somehow, I met yesterday's deadlines. I'm stunned, too. But let's all keep our fingers crossed for no more snow/ice events. Mama needs some spring, already.

Which is why Maddy and I made gluten-free sugar cookies this weekend.*

I found a box of Cherrybrook Kitchen's Sugar Cookie Mix in the recessed of the pantry. We followed the directions -- but used real butter and cow's milk rather than margarine and soy milk. Those two items would have required a trip to the store, which was more than we could commit to.

We also rolled the balls in fancy sugar that also happened to be in the pantry:

The end result:

As far as cookies go, I wish I would have cooked them longer. But I couldn't stand to hear "Are the cookies done yet" one more time.

As far as GF cookies go, well, the dough had that weird grit that can plague mixes with rice flour.** The crunchy sugar on the outside covers it up OK but it's still noticeable. The cookies also lacked structural integrity, which might have been a result of pulling them too soon. Hard to say. Overall, they were OK, in my opinion. The Diva loved them, though.

Next up on the sugar cookie front will be the Gluten-Free Girl's recipe.

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* No, we didn't *really* make them because we need spring; it was just a good segue. They are covered in spring-themed sugar, which ought to count for something.

** Does anyone know of a super-duper finely milled rice flour that isn't sandy?