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Humor, Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #03
Wheatless Christmas Blossom Cookies
48 assorted chocolate Kisses
creaming ingredients
1/2 C corn oil margarine, room temp
1 C granulated sugar
1/2 C corn oil margarine, room temp
1 C granulated sugar
dry ingredients:
1-1/2 C oat flour
1/2 C rice flour
1/2 tsp baking soda
1/4 tsp salt
1-1/2 C oat flour
1/2 C rice flour
1/2 tsp baking soda
1/4 tsp salt
wet ingredients:
1 egg
2 Tb 2% milk
1-1/2 tsp vanilla extract
1 egg
2 Tb 2% milk
1-1/2 tsp vanilla extract
red or green sugar crystals
Note: these
cookies can be made with ordinary all-purpose wheat flour by
substituting 2 C wheat flour for the oat and rice flours.
Note:
Hershey’s now has a wide variety of Kisses. Substitute
any variety — or include several — according to
your own taste. Especially apt for Christmas is the candy cane
mint variety.
1. Remove wrappers from the chocolate
Kisses. If the weather is warm, keep them refrigerated.
2. Preheat oven to 375°F.
3. In a small bowl, whisk together the oat
and rice flours with the baking soda and salt.
4. In another small bowl, whisk together
the egg, milk and vanilla.
5. In a large bowl, beat together the
margarine and granulated sugar until fluffy.
6. Add the whisked wet ingredients to the
creaming ingredients and beat well. Add the whisked dry
ingredients in three parts to the sugar-margarine
mixture, mixing well after each addition.
7. For each cookie, roll into a ball, roll
the ball in colored sugar, and place on ungreased cookie sheet.
(Refrigerate dough for better handling.)
8. For each batch of cookies, bake 8 to 10
minutes, until lightly browned. Cool 2 or 3 minutes on cookie
sheet. Press one Kiss in the center of each cookie. Place
cookies on cooling rack to finish cooling.
Makes 48 (4 dozen) cookies
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