Naturally Gluten-Free Cookies
CATHEDRAL COOKIES
Makes about 5 dozen
INGREDIENTS
1 Cup Chocolate
Chips
2 Tbls Butter
1 Large Egg, beaten
3 Cups Pastel
Miniature Marshmallows
1/2 Cup Chopped
Pecans
1 Cup Sweetened
Coconut
DIRECTIONS
Large cookie
sheet with parchment paper
In top of a
double boiler or a metal bowl over simmering water, melt chocolate chips and
butter over low heat, stirring occasionally. Stir a small amount into the egg,
then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a
bowl and let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for
30 minutes.
On the parchment paper, shape mixture into a 1 ½ inch diameter log. Sprinkle the log and the paper with coconut and gently roll log over coconut to coat all sides. Wrap
up tightly in plastic wrap and twist ends to seal. Chill overnight. When ready to serve remove the plastic wrap and cut dough into 1/4 inch slices. Store
the cookies in an airtight container in the refrigerator.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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