Well here it is Day 1 of the 25 Days of Christmas Cookies Series. I’m so excited to share these recipes with all of you. Some of the recipes are family hand me downs and others are my favorites that have been converted to gluten free. I hope you enjoy them as much as I do.
This recipe is a family Norwegian recipe. I am part Norwegian and part Scottish, but for now we are focusing on the Norwegian side of things. My mom has been making these family favorites every Christmas for as long as I can remember, until I was diagnosed with Celiac disease. Traditionally, these cookies are cooked in tart type tins, but with the flour being so flaky and crumbly with gluten free, they have been made as flat round cookies.
I was pleasantly surprised when I made these and found that the flavor was so close to that of the non-gluten free version.
1 pound sweet butter (unsalted)
2 cups sugar
1 teaspoon vanilla
4 cups of your favorite gluten free all purpose flour
(I used Jules Gluten Free All-Purpose Flour)
Roll dough in to 1 inch balls. Place on cookie sheet 2 inches apart. Slightly flatten each ball to make small pancake shapes.
Bake until golden brown. I baked these at 325° F for about 10-12 minutes (depending on your oven).
Enjoy these cookies with a nice cup of hot tea or for breakfast with a great cup of coffee. Either way – Enjoy!