1-2-3 Gluten Free GF Sugar Cookie Mix Description
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Easy to Make, Can't Beat the Taste!™
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Simply Delicious
- Wheat and Gluten Free
- Dairy and Casein Free
- Peanut and Tree Nut Free
- Egg Free • Soy Free • Sesame Free • Corn Free
- Makes 2X More Than Other Brands!
- GMO Free
- Certified Gluten Free
- Kosher
These gluten-free sugar cookies have a dough that is easy to work with and the cookies are delicious to eat. The dough won't fall apart while you're rolling and cutting and the cookies won't crumble. They are named for my niece, Lindsay, who loves to help in the kitchen and make and decorate cookies. (She loves to eat them too!). Once made, you can freeze the dough to have gluten-free cookies on hand anytime!
The story of 1.2.3 Gluten Free
Over 15 years ago, I was diagnosed with celiac disease. As an adult, I was content to do without, rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have "pigs-in-a-blanket" for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do.
Kim
To make cookies:
1 package Lindsay's Lipsmackin' Sugar Cookie Mix™
1 cup (2 sticks) unsalted butter, unsalted margarine or shortening, room temperature
1. Using a mixer with paddle attachment, cream butter in mixer for 3 minutes. Add 1/2 cup of Mix. Blend. Add egg and egg yolk. Beat until well incorporated. Add remainder of Mix and beat until well incorporated and dough forms.
2. Divide dough in half and wrap in plastic wrap. Refrigerate until firm, at least one hour, or up to 2 days (or double-wrap, and put into freezer bag and freeze up to one month). If dough is too hard to work with, then let it site outside of refrigerator to soften a bit.
3. Preheat oven to 375oF (190oC). Flour your rolling area with potato starch (if you don't have potato starch, you can substitute tapioca starch or corn starch). Use a little flour as possible. Roll out dough using a piece of wax paper on top. Be sure dough doesn't stick to counter or you will have trouble getting cookies off. Cut out shapes as close as possible. Place cut-out cookies onto Silpat4 or parchment-lined cookie sheet. (Re-roll unused dough and repeat). Bake 6-8 minutes, until evenly golden brown. Baking times may vary with different appliances.
4. Using thin-bladed spatula, transfer the cookies to a cooling rack. Cool completely before frosting/decorating.
5. Store in airtight container or wrap well and freeze. Make approximately 40 large or 100 small cookies.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
| Amount Per Serving | % Daily Value | |
| Calories | 80 | |
| Total Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 45 mg | 2% |
| Total Carbohydrate | 18 g | 7% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 7 g | |
| Includes 7g Added Sugars | 14% | |
| Protein | 1 g | |
| Vitamin D | 0 mcg | 0% |
| Calcium | 4 mg | 0% |
| Iron | 0 mg | 0% |
| Potassium | 8 mg | 0% |
Manufactured on allergen-free equipment (No gluten, wheat, dairy, casein, peanuts, tree nuts, eggs, soy or sesame).
