I’ve been super busy with work and GF Guy coming home that, no offense, blogging hasn’t exactly been at the top of my list.
I have a stack of product reviews waiting to be written (okay, it’s only 2, but they are staring at me!!!), new recipes to share with you, and lots more going on in this curly little head of mine.
I spent New Year’s with GF Guy in Ft. Lauderdale where we danced and laughed the night away with the cast of Rock of Ages.
|Erika, writes a blog about life on the road called It’s Just the Road. Check it out for some great life lessons and musings from an awesome and talented chica!|
Good times had by all! I’m going back this coming weekend and to Orlando the next weekend… I’m practically a ROA Groupie!
I finally got the Christmas tree down and the decorations put away. Now, I’m going to try to pump out a new blog post for the next few nights before heading out of town again.
I am particularly proud of this next cookie recipe. Last year, I tried, and failed miserably, to recreate my Grandmother’s famous Sand Tart cookies. Not one to simply accept defeat, I made another attempt this year.
BOO-YA!!! I DID IT!!!!
My dad even approved, which was a big deal.
Warning: these little buggers are a bit time intensive. Consider yourself warned! 🙂
Gammy’s Sand Tarts
(Gluten-Free, Dairy-Free, Nut-Free)
- 1 cup Spectrum Organic Non-Hydrogenated Shortening
- 2 cups Sugar
- 1 1/4 cups Tapioca Starch, plus more for dusting
- 3/4 cup Sorghum Flour
- 3 Eggs, separated
- 1/2 tsp Baking Powder
- Gluten-Free Sprinkles
- Using an electric mixer or Kitchenaid, cream together the shortening and sugar until fluffy. Add the 2 of the eggs and beat until incorporated. Add the flours and baking poser and beat until combined.
- Divide into 4 equal pieces, wrap in saran wrap, and place in the refrigerator overnight.
- The next day, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Place remaining egg and a bit of water in a small bowl and beat lightly to form an Egg Wash.
- Dust a large surface with Tapioca Starch and remove one dough ball from the refrigerator.
- Place unwrapped, chilled dough on tapioca dusted surface and dust dough and a rolling pin with Tapioca Starch.
- Roll dough veeeeerrrrry thin, as thin as possible and cut into shapes with metal cookie cutters. Using a thin metal spatula, place on prepared baking sheet.
- Using a pastry brush, lightly brush cookies with Egg Wash and decorate with sprinkles.
- Bake in preheated oven 9-11 minutes until crispy and lightly golden on the edges. Be careful! They burn easily!
- Allow to cool a few minutes on baking sheet before moving to a wire cooling rack.
Do you have a special holiday recipe you are trying to convert? Let me know if I can help!