Christmastime was too busy for blogging, but I have been meaning to write about all the delicious sweets we made. Look at this plate of gluten-free, sugar-free goodness.
Mom made spritz cookies, I made minty-cream cheese cut-outs, peanut butter brownies, and gingerbread, and Kelly made roasted almond caramels.
Who says you've gotta have white flour and sugar to have a sweet Christmas?!
And now for the recipe... It took me a few tries to get this one right. :)
8 oz package cream cheese
3/4 c butter
1 c powdered coconut sugar
1 1/4 c Bob's Red Mill all-purpose gluten-free flour
1 c sweet rice flour
1/2 tsp baking soda
1/2 tsp mint extract
16 drops green food coloring
Soften cream cheese and butter in the microwave. Add powdered coconut sugar and beat with electric mixer on medium speed. Add mint extract and green food coloring; mix until well-blended. Add the flours and baking soda; continue to mix with (a) dough hook(s). Refrigerate for 30 minutes. Roll dough out to 1/8-inch on a lightly-floured surface; cut cookies out with 3-inch cookie cutters. Place cookies on cookie sheets and bake at 325 for 12 minutes. Cool on a wire rack. Store in an airtight container. Makes three dozen.