This week’s pick was from Ulrike @ Kuchenlatein; Grandma’s All Occasion Sugar Cookies.
These really were supposed to be stars and hearts. I promise.
Bakers aren’t perfect, but I don’t think Grandma would be too proud.
I had such high, Gluten Free hopes. The batter mixed nicely, the batter chilled beautifully and the batter cut perfectly. I even coated them with cinnamon and sugar, hoping to give them a sparkle and a shine. What went wrong?
I would sooner think that there just wasn’t enough protein to keep the cookie structure. Or maybe the excessive spreading was caused by mismeasuring the butter or maybe I creamed the butter & sugar too much? A celiac baker can only guess. A celiac baker will try again.
This recipe taught me two valuable lessons:
1) gluten is an amazing thing; something we shouldn’t take for granted.
2) darn it, Pamela’s baking mix may not be “the go to flour substitute” for all of my GF baking.
Oh well, life is challenging sometimes:)
Until next time, Happy Holidays to you and your family!
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