It’s day two of our Online Cookie Exchange and I am thrilled to share with you our first guest post from Devan of Accustomed Chaos. Devan McGuinness is a gluten free mom to 3 kids and an advocate for celiac disease and the gluten free lifestyle. She is a go-to person for the newly diagnosed because a few minutes on her blog and she easily eases the minds of those faced with the new life-long diet and even has a trick or two for the gluten free veterans.
You can tweet Devan @AccustomedChaos or join her on Facebook.
I am honoured to call her a friend both in the blog-o-sphere and in real life.
REMEMBER: Click here to enter our Online Cookie Exchange Kraft Canada baking prize package giveaway and check out below how you can get a few bonus entries!
Gluten & Dairy Free Candy Cane Cookies
by: Devan at www.AccustomedChaos.com
When I was growing up one of our holiday traditions was to make Christmas cookies. Same ones that would be in our family for generations and it was one of the memories I hold on to dearly. Every year we would have a big production of about 8 different types of cookies and treats and we all had our favourite that we would eat until almost sick. My favourite was the candy cane cookies we would bake. Sugar cookies that both taste and look like candy canes – a definite holiday treat.
About five years ago I was diagnosed with celiac disease and my brother followed a few months later. Since then, we have converted all of our holiday cookies to be gluten-free. I recently converted my favourite – the candy cane sugar cookies to be both gluten and casein free. I am so thrilled that my favourite cookie is safe for me to eat and as enjoyable as ever.
1 cup margarine (gluten & dairy free)
1/2 cup white sugar
1/2 cup confectioners’/icing sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups gluten free flour blend
1/2 teaspoon salt
1/2 teaspoon red food colouring
1/4cup peppermint candy canes, crushed (for decoration)
1/4 cup white sugar (for decoration)
(** NOTE: if you do not need to eat gluten free just substitute the gluten free flour blend with regular white flour)
In a large bowl, smooth together the margarine, white sugar and icing sugar. Beat in the egg, vanilla and peppermint extracts.
Combine the flour and salt; stir into the creamed mixture until well blended.
Split mixture in half and colour one half with red food colouring
Cover or wrap dough separately and refrigerate for at least one hour.
Preheat the oven to 375 degrees F. Grease cookie sheets.
Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end to resemble a cane. Place onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
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