A g-f Cookie Exchange. Happiness on a platter. Here are the recipes in advance this year.
A chewy and crusty Christmas favorite made gluten free and grain-free!
The gluten-free cookie exchange was delightful with beautiful music, people and food. It was delicious and I'm posting the delightful recipes that I grabbed. Thanks Cheryl for the party. We loved it so much, and I'll be eating for a week... or maybe a day.
Triple Chocolate Cookies, Mounds Candy,, Salted Caramel Macaroons, Caramels, Pecan Turtles, Coconut Caramel bars, Pecan Tassies, (see recipe below), Pretzel Peanutbutter Buckeyes and Coconut Macaroons.
Cheryl's Pecan Tassies
1/2 cup butter
1 cup almond flour
3 oz. cream cheese
Mix together, form into one inch dough balls and place each into a mini muffin pan. Press to the edges of the pan with your fingers to form a crusty bowl in each tin cup.
3/4 cup brown sugar
1 teaspoon melted butter
1/2 cup pecans chopped
1 teaspoon vanilla
Mix filling and add a scoop into each dough cup.
Bake at 350 15 minutes and then turn down the oven to 250 and bake 10 more minutes.
Cheryl says she didn't bother to turn down the oven, she just baked them for 20-25 minutes until set. (That's easier!)
Cool and Try Not To Eat All THESE before you serve them!