To save time, make the dough in advance and plan on letting them dry overnight. Store bought cookie dough might work too. I have not tried this but keep in mind they will probably spread when baked. The dough is actually based off of a traditional pecan crescent cookie. Buttery, crisp and melt in your mouth. (No butter or nuts in these though).
Feel free to change the recipe. Regular butter can be substituted instead of palm shortening. A regular wheat based sugar cookie recipe would probably work fine too, just omit egg replacer and xanthan gum.
To see more pictures please visit my blog at http://petiteallergytreats.blogspot.com These were inspired by Munchkin Munchies snowman thumbprints. Please check out the original recipe that is wheat based.
Please vote for this if you like it :D
Step 1: Ingredients and Cookie Dough
Makes about 15 snowman
-15 lollipop sticks
Ingredients preheat oven to 350 degree
-1 cup pumpkin seed flour (food processed seeds)
-2 cups gluten free all purpose flour
-1 cup palm shortening
-1/4 cup sugar
-1 T egg replacer
-1 1/4 cup powdered sugar
-2 T milk of choice
-black, red, yellow, blue food coloring for face, buttons and scarf
1. Beat shortening, egg replacer and water for 2-3 minutes. Add in sugar and beat for another 2 minutes.
2. Slowly add in gluten free flour until incorporated. Dough will appear dry and may even be very crumbly. If the dough is extremely dry and won't form into a ball if pressed, add in 1-2 T water. *Don't add too much water or else the texture will be compromised and won't end up crunchy melt in your mouth. Trust.
3. Add pumpkin flour, fold in by hand or else dough will get a green tint.