12 Days Of Gluten-Free Christmas Cookies: #1 - Blueberry Cookies

Blueberry Cookies

On the first day of Christmas... nah.  Here is a new cookie added to my family's favorites list.  It was actually an afterthought to several cookie recipes I wanted to try.  Just happened to run across a blueberry cookie that looked good and decided to make it gluten-free.  It's one fruit my whole family enjoys.  These smell GREAT while they're baking!


Ingredients:

2 cups gluten-free flour mix (I use Featherlight Blend by Bette Hagman, available through Authentic Foods)
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum

1/4 cup butter
1/4 cup Crisco shortening
1 cup granulated sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 1/2 tsp lemon zest
1 cup fresh blueberries


Directions:

Cream the butter, shortening and sugar together until creamy.  Add egg, milk, vanilla, and lemon zest.  Blend well.

Combine the dry ingredients and sift or whisk.  Blend into the sugar mixture. Batter will be somewhat stiff.  Carefully fold in the blueberries.  Remove dough from bowl and wrap tightly in plastic wrap.  Chill for at least 6 hours or overnight (I did overnight - worked great).

Preheat oven to 375°F.  Drop about 1 1/2 tsp of dough onto parchment paper-covered cookie sheet, about 1 - 2 inches apart.  Bake 8-12 minutes until lightly browned.  Let cookies cool on the baking sheet for a few minutes before removing.  Let cookies cool on parchment paper or cooling rack... although it will be hard not to eat them while they're warm!


It's nice to find an unexpected gem of a cookie any time, but especially at Christmas!

Enjoy!

Scott