Gluten-Free Cookie Keepers
I’m happy to report that not only did they look very appealing, they tasted great too.
The Russian tea cakes had the traditional short-bread texture, softened a bit by the powdery confectioner’s sugar. No one suspected they were made without wheat flour. And surely no one would have guessed the key ingredient was gluten-free Bisquick.
The grasshopper bars are made with a base of Betty Crocker gluten-free devil’s food cake mix, topped with creamy icing tinted green and flavored with mint. They were easy to cut and the bottom held together unlike some gluten-free bar cookies that crumble. They tasted moist and had that terrific combination of chocolate and mint.
Since these two recipes turned out so well, I was encouraged to try at third from the website, holiday layer bars. I had originally put the recipe aside because it uses the Betty Crocker chocolate chip cookie mix. I don’t like the mix because it results in cookies that have that tale-tell gritty gluten-free taste and so many other chocolate chip recipes make much better cookies for less money. And the recipe called for candied cherries, which look and taste like plastic to me.
But I decided to just skip the cherries and see if this recipe, too, was a keeper.
The cookie mix forms the base of the bar, which is then topped by a mix of white baking chips, coconut, cashews and sweetened condensed milk. You end up with a rich, chewy bar. I think the rich topping helps cut the grittiness of the cookie bottom.
So I will file all three in my recipe box. You can find the recipes here.
